Anhydrous Citric Acid (BP / USP / FCC / E330)

1. Starndard: BP/USP/FCC/E330
2. Cert: ISO9001/KOSHER/HALAL
3. Type: Anhy, Mono
4. Mesh: 8-40 8-80(mono), 10-40 30-100 50-120(anhy)

1 Introductions

Citric acida colorless translucent crystalline acid, C6H8O7, principally derived by fermentation of carbohydrates or from lemon, lime, and pineapple juices and used in preparing citrates and in flavorings and metal polishes. Today, essentially all of the commercial citric acid is produced by surface or submerged fermentation by mold (Aspergillus Niger) and submerged fermentation by yeast (Candida guilliermondii, C. Lipolytica), using a variety of substrates including sucrose, molasses, corn syrup, enzyme-treated starch, and normal paraffins.

2 Applications

Citric Acid is mainly used as acidulant, flavoring agent, preservative and antistaling agent in food and beverage industry. Moreover, it is also used as antioxidant, plasticizer and detergent in chemical, cosmetics and cleaning industries
Citric acid is widely used in the food and pharmaceutical industries.
In foods it is used primarily to produce a tart taste and to complement fruit flavors in carbonated beverages, beverage powders, fruit-flavored drinks, jams and jellies, candy, sherbets, water ices, and wine. It is also used to reduce pH in certain canned foods to make heat treatment more effective, and in conjunction with antioxidants to chelate trace metals and retard enzymatic activity.
In pharmaceuticals, citric acid provides the acid source in effervescent tablets in addition to being used to adjust pH, impart a tart taste, and chelate trace metals.

3 Storage

Kept in a light-proof, well-colsed, dry and cool place.