Project Description
Product Description
Citric acid (CA), with the molecular formula C6H8O7, is an important organic acid. It is colorless crystals, odorless, has a strong acid taste, is easily soluble in water, and is a natural preservative and food additive.
At room temperature, citric acid is a white crystalline powder, odorless, extremely acidic, and easily soluble in water. The crystalline form of citric acid is different due to different crystallization conditions. It is slightly weathered in dry air and hygroscopic in moist air. It can be decomposed into various products when heated, and can react with acids, alkalis, glycerol, etc. When citric acid is dissolved in ethanol, it reacts with ethanol to produce ethyl citrate.
Natural citric acid is widely distributed in nature. Natural citric acid exists in the bones, muscles and blood of plants such as lemons, citrus, pineapples and other fruits and animals. Artificially synthesized citric acid is produced by fermenting sugar-containing substances such as sugar, molasses, starch, and grapes. Many kinds of fruits and vegetables, especially citrus fruits, contain more citric acid, especially lemons and limes-they contain a lot of citric acid.
Benefits
1. Citric acid is mainly used as sour agent, solubilizer, buffer, antioxidant, deodorant, flavor enhancer, gelling agent, toner, etc. In addition, citric acid also inhibits bacteria, protects color, improves flavor, and promotes sucrose conversion.
2. Citric acid also has a chelating effect, which can remove certain harmful metals. Citric acid can prevent oxidation caused by enzyme catalysis and metal catalysis, thereby preventing quick-frozen fruits from discoloring and flavoring.
3. In terms of food additives, it is mainly used for carbonated beverages, fruit juice beverages, lactic acid beverages and other refreshing beverages and pickled products. The demand is subject to seasonal climate changes. Citric acid accounts for about 2/3 of the total consumption of sour agents.
4. Adding citric acid to canned fruits can maintain or improve the flavor of the collected fruits, increase the acidity of some fruits with lower acidity, weaken the heat resistance of microorganisms and inhibit their growth, and prevent canned fruits with lower acidity. Bacterial bulging and destruction often occur.
Application
1. Citric acid is mainly used as sour agent, solubilizer, buffer, antioxidant, deodorant, flavor enhancer, gelling agent, toner, etc. In addition, citric acid also inhibits bacteria, protects color, improves flavor, and promotes sucrose conversion.
2. Citric acid also has a chelating effect, which can remove certain harmful metals. Citric acid can prevent oxidation caused by enzyme catalysis and metal catalysis, thereby preventing quick-frozen fruits from discoloring and flavoring.
3. In terms of food additives, it is mainly used for carbonated beverages, fruit juice beverages, lactic acid beverages and other refreshing beverages and pickled products. The demand is subject to seasonal climate changes. Citric acid accounts for about 2/3 of the total consumption of sour agents.
4. Adding citric acid to canned fruits can maintain or improve the flavor of the collected fruits, increase the acidity of some fruits with lower acidity, weaken the heat resistance of microorganisms and inhibit their growth, and prevent canned fruits with lower acidity. Bacterial bulging and destruction often occur.
Packing & Shipping
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