Citric acid Raw Materials Citric acid Powder

CAS:77-92-9

MF:C6H8O7

MW:C6H8O7

EINECS:201-069-1

Specification​: 99% min Citric acid Powder

Sample:Citric acid Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance:White

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Citric acid Usage and Function.

1. Beverage According to domestic and foreign statistics, the beverage industry consumes 75% to 80% of the total production of citric acid. Citric acid is one of the natural components of fruit juice, not only can give the fruit flavor but also solubility, buffer, antioxidant and other roles, so that the beverage sugar, flavors, colors and other components of the blend, the formation of harmonic taste and aroma, can increase the anti-microbial preservation effect.

Therefore, it is widely used in the preparation of a variety of fruit-based soft drinks, such as fruit-based soft drinks generally add acid between 0.10% and 0.25%.

For beverages not filled with CO2, such as water, fruit juice, sugar, acid, color, flavor mixtures, citric acid is used to adjust the pH to a certain acidity, so that the titration of the product acidity between 0.25% and 0.40%. For pulp-type solid beverage powder, citric acid addition can be increased to 1.5% to 5.0%.

In recent years, with the urban and rural people's living standards continue to improve, the demand for a variety of beverages has increased significantly, it can be predicted that the amount of citric acid in the beverage industry in the future will increase significantly.

2. Jam and jelly citric acid in jam and jelly in the role of similar in the beverage, the main regulation of product pH and give the product sour flavor, pH must be adjusted to the most suitable for pectin coagulation within a very narrow range. Depending on the type of pectin used, the pH can be limited to between 3.0 and 3.4. In jam production can improve the flavor and prevent the defects of sucrose crystals precipitated off the sand.

3. Candy citric acid can be added to the candy to increase the sour flavor and prevent the oxidation of various components and the precipitation of sucrose crystals. Pectin gummy candy and other production of citric acid can regulate the sour taste and enhance the gel strength.

Anhydrous citric acid is used in chewing gum and powdered food. 4. frozen food citric acid has the characteristics of chelation and pH regulation, can strengthen the role of antioxidants and inactivation of enzymes, can more reliably ensure the stability of frozen food.

Pectin gummy candy and other production of citric acid can regulate the sour taste and enhance the gel strength. Anhydrous citric acid is used in chewing gum and powdered food.

4. Frozen food citric acid has chelating and pH regulation characteristics, can strengthen the role of antioxidants and inactivate enzymes, can be more reliable to ensure the stability of frozen food.

Citric acid alone or in combination with isoascorbic acid helps to extend the shelf life of frozen fish and shellfish, it can make those can cause fish spoilage and shellfish deterioration of the enzyme system inactivation and chelating trace elements. Seafood before freezing is usually immersed in 0.25% citric acid and 0.2% isoascorbic acid solution, which is conducive to preservation of freshness and refrigeration. It is also effective for fresh pork to preserve freshness and prevent spoilage.

Citric acid can also inhibit the frozen fruit color and aroma deterioration, which is also the inhibition of the enzyme system within the fruit and prevent the oxidation of trace elements performance, for example: 0.1% ~ 0.3% citric acid and 0.001% ~ 0.002% isoascorbic acid with is effective.

Uses of Citric acid.

It is widely used as acidifier and drug additive for food and beverage. It can also be used as raw materials and additives for cosmetics, metal cleaners, mordant, non-toxic plasticizers and boiler anti-scaling agents.

Its main salt products are sodium citrate, calcium and ammonium salts, etc. Sodium citrate is an anticoagulant for blood, and ferric ammonium citrate can be used as a blood tonic drug.

Citric acid is the most functional and widely used acidifier. It has high solubility and strong chelating ability to metal ions, and can be used in all kinds of food, according to the production needs of the appropriate amount of use.

In addition, it can be used as antioxidant synergist, synergist of compound potato starch bleaching agent and preservative.

It can be used as experimental reagent, chromatographic analysis reagent and biochemical reagent, and also used in the preparation of buffer solution. Used in food industry especially as acidifier, PH buffer, and other compounds together as preservative.

In the detergent industry, it is an ideal substitute for phosphate. Boiler chemical cleaning acid detergent, boiler chemical cleaning rinse agent. It is mainly used as acidifier for food, and also used in the preparation of medicine coolant and detergent.

Characteristic of Citric acid.

Product method of Bulk Citric acid Powder.

This product is mainly produced by fermentation method, and its raw materials can be molasses, cane sugar, sweet potato and petroleum hydrocarbons and other carbohydrates.

General use of fungi as a strain of fermentation production, according to the fermentation can be divided into two categories of surface fermentation and deep fermentation, surface fermentation is an early production method, with some Penicillium or Aspergillus niger as the strain; deep fermentation method also with Aspergillus niger as the strain, the fermentation process generates a small spherical aggregation of filamentous fungi, should be avoided to produce a long and thin filamentous fungus body, fermentation conditions for the pH value of 1.5-2.8, and at the same time, need to be passed into the sterile air and accompanied by stirring. The fermentation condition is pH 1.5-2.8, meanwhile, sterile air should be introduced and accompanied by stirring. After fermentation, the filtrate should be filtered to remove the filamentous bacterial body and the residual solid dregs, and the filtrate should be neutralized with calcium carbonate to obtain calcium citrate, and then neutralized with concentrated sulfuric acid to obtain the crude citric acid, and then be refined by ion-exchange resin, and then concentrated and crystallized to obtain the finished product. The deep fermentation method is the main method, accounting for about 80% of the production of the fermentation method.