Citric Acid Anhydrous, Cas 77-92-9 Food Acidulants C6h8o7 As Natural Preservative

Citric Acid Anhydrous

Product:               Citric Acid Anhydrous

CAS:                      77-92-9

Formula:               C6H8O7

Molecular Weight :     192.12

Appearance&Smell:    Colorless or White crystalline powder

Quality:                     BP2009, USP32, FCC7, E330, JSFA8.0, GB2007  

Package:                 25kg net bag, 50kg net bag, 500kg net bag, 1000kg net bag 

Shelf Life:                2 years

Storage:                   Stored in Shielded from light, dry and cool place

Partical size:           10-30mesh, 30-100mesh

Citric acid is a weak organic acid.

 

Determination	Standard	Result
Characteristics	Colorless crystals or a white, crystalline powder	Pass
Identification	Conforming with the test	Pass
Clarity and Color of solution	Conforming with the test	Pass
Transmission	≥96.0%	99.66%
Water	7.5-9.0%	8.71%
Content	99.5-100.5%	99.87%
Readily Carbonizable Substances	≤1	0.51
Calcium	≤0.02%	<0.001%
Iron	≤5mg/kg	<1mg/kg
Chloride	≤0.005%	<0.0005%
Sulfate	≤0.01%	<0.002%
Oxalates	≤0.01%	<0.002%
Heavy metal	≤10mg/kg	<1mg/kg
Lead	≤0.5mg/kg	<0.5mg/kg
Aluminum	≤0.2mg/kg	<0.2mg/kg
Arsenic	≤1mg/kg	<0.2mg/kg
Mercury	≤1mg/kg	<0.1mg/kg
Sulfated Ash	≤0.05%	<0.03%
Bacterial Endotoxins	≤0.5 IU/ mg	<0.5 IU/ mg
Tridodecylamine	≤0.1mg/kg	<0.1mg/kg
Impurities	Conforming with the test	Pass
Mesh		30-100

Functions:

It is a natural preservative and is also used to add an acidic, or sour, taste to foods and soft drinks.

In biochemistry, it is important as an intermediate in the citric acid cycle and therefore occurs in the metabolism of almost all living things.

It also serves as an environmentally benign cleaning agent and acts as an antioxidant.

Citric acid exists in a variety of fruits and vegetables, most notably citrus fruits.
At room temperature, citric acid is a white crystalline powder. It can exist either in an anhydrous (water-free) form or as a monohydrate
the monohydrate forms when citric acid is crystallized from cold water.
 

More than 50% is being used as acidulent in beverages 

some 20% in other food applications.

20% is being used for detergent applications

10% for other non food related applications like cosmetics and chemical industry.

Applications:

1.Drinks,foods

2.Cleaning and chelating agent

3.Cosmetics and pharmaceuticals

4.Dyeing

5.Photography