Factory Direct Supply Citric Acid Anhydrous Monohydrate Organic Chemical
Citric Acid Anhydrous Chemical Details
| Item | Standard |
| Appearance | Colorless or white crystals or powder, odorless and tastes sour. |
| Assay (%) | 99.5-100.5 |
| Light Transmittance (%) | ≥ 95.0 |
| Moisture (%) | 7.5-9.0 |
| Readily Carbonisablle Substance | ≤ 1.0 |
| Sulphated Ash (%) | ≤ 0.05 |
| Chloride (%) | ≤ 0.005 |
| Sulphate (%) | ≤ 0.015 |
| Oxalate (%) | ≤ 0.01 |
| Calcium (%) | ≤ 0.02 |
| Iron (mg/kg) | ≤ 5 |
| Arsenic (mg/kg) | ≤ 1 |
| Lead | ≤ 0.5 |
| Water Insoluble Substances | Filtration time not more than 1 min; Filter membrane basically doesn't change color; Visual mottled particles not more than 3. |
| Packing | 25kg/bag |
Citric Acid Anhydrous Descrpion
Citric Acid is often used as an experimental reagent, chromatographic analysis reagent and biochemical reagent, and Citric Acid is also used for the preparation of buffer solution. For food industry, Citric Acid acts especially as an acidifying agent, PH buffer, together with other compounds as preservative. In the detergent industry, it is an ideal substitute for phosphate. Boiler chemical cleaning acid wash agent and boiler chemical cleaning rinse agent are also its uses. All in all, Citric Acid is mainly used as an acidifying agent for food, as well as for preparing medicine cooling agents and detergents.
Citric Acid Anhydrous Application
Citric Acid main uses as food additives lie in carbonated beverages, juice drinks, lactic acid drinks and other cool drinks and pickled products, and its demand is changed by the seasonal climate change. Citric acid accounts for about 2/3 of the total consumption of acidifying agent. Adding citric acid to the canned fruit can maintain or improve the flavor of the collection fruit and the acidity of some low acidity fruit canisters (lower pH value), reduce the heat resistance of the microorganism, inhibit its growth and prevent the bacterial bulge and destruction that often occur in the canned fruit with low acidity. Adding citric acid into the candy as an acidifying agent is easy to coordinate with fruit flavor. In gel foods, if citric acid is used in sauce and jelly, the negative charge of pectin can be effectively reduced, so that the hydrogen bonds between the pectin molecules can be combined and gel. When processing canned vegetables, some vegetables are alkaline. In this course, citric acid is used as pH modifier. They can not only have an effect on flavoring, but also maintain their quality. The chelation of citric acid and its effect on the adjustment of PH in the processing of fast frozen foods make it possible for it to inhibit the enzyme activity, and prolong the shelf life.
Citric Acid Anhydrous COA
| ITEMS | STANDARD | RESULTS |
| Identification | Positive | Complies |
| Melting point of insolated saccharin | 226-230 | 228.2-228.9 |
| Appearance | White crystals | White crystals |
| Content % | 99.0-101.0 | 99.51 |
| Loss on drying % | ≤15 | 12.56 |
| Ammonium salts ppm | ≤25 | 16 ppm |
| Arsenic ppm | ≤3 | 1.1 ppm |
| Benzoate and salicylate | No precipitate or violet color appears | Complies |
| Heavy metals ppm | ≤10 | 6.5 ppm |
| Free acid or alkali | Complies with BP/USP/DAB | Complies |
| Readily carbonizable substances | Not more intensely colored than reference | Complies |
| P toluene sulfonamide | ≤10ppm | 7 ppm |
| O toluene sulfonamide | ≤10ppm | 7 ppm |
| Selenium ppm | ≤30 | 6 ppm |
| Related substance | Complies with DAB | Without |
| Clarity and color solution | Color less clear | Color less clear |
| Organic volatiles | Complies with BP | Without |
| PH value | Complies with BP/USP | 7.0 |
| Benzoic acid sulfonamide | ≤25ppm | 19 ppm |
| Determination Shelf Life | Complies with BP2000/USP25/E954 3 Years | |
Citric Acid Anhydrous Product Picture
