Audited Supplier
item | Citric Acid Anhydrous |
CAS NO. | 5949-29-1 |
Other name | Citric Acid |
MF | C6H10O8 |
Type | food addictives |
presentation | white powder |
MOQ | 500 Kg |
Package | 25kg/bag |
Storage | Keep in a cool, dry, dark location in a tightly sealed container or cylinder. |
Shelf Life | 24 Months |
Food industry
Citric acid is known as the first edible sour agent, China GB2760-1996 is requirements for allowing the use of food acidity regulator. In food industry widely used as sour agent, solubilizer, buffering agent, antioxidant, removing fishy smell removing sweetening agent, chelating agent, its specific purpose, numerous enumeration.
1. drinks
According to domestic and international statistics, the total consumption of the beverage industry account for 75%~80% of the total citric acid production. Citric acid juice is one of the natural ingredients, not only give the fruit flavor, but also solubilization buffer, antioxidant effect, the drink sugar, flavor, pigment and other ingredients blend of coordination, formation of harmonic taste and aroma, can increase resistance the antiseptic effect of microorganisms.
2. jam and jelly
The role of citric acid in jams and jellies and in beverage is similar, regulating pH and to give the product sour, pH must be adjusted to the most suitable for pectin condensation of very narrow range. According to different types of the pectin, it can limit pH between 3.0 and 3.4. In the production of jam it can be improved flavor and prevent crystallization of sucrose sand defects.
3. candy
Citric acid is added to the candy ,which can increase the acidity and prevent the oxidation of various components and sucrose crystallization. General sour candy contains 2% citric acid. Boiled sugar, the massecuite cooling process is to put acid and pigment, essence, joined together. Pectin candy production of citric acid can regulate sour taste and gel strength increased. Anhydrous citric acid is used for chewing gum and powder food.
4. frozen food
Citric acid has the characteristics of chelating and regulating pH, can strengthen the role of antioxidants and enzyme inactivation, can more reliably ensure the stability of frozen food.
Testing Item | Citric Acid Anhydrous | Citric Acid Monohydrate |
Assay/% | 99.5~100.5 | 99.5~101.5 |
Water/% | ≤0.5 | ≤7.5~9 |
Sulphated Ash (Residue On Ignition)/% | ≤0.05 | ≤0.05 |
Sulphate/% | ≤0.01 | ≤0.015 |
Oxalate/% | ≤0.01 | ≤0.01 |
Calcium(Ca)/% | ≤0.02 | ≤0.02 |
Iron(Fe)/% | ≤0.0005 | ≤0.0005 |
Chloride(Cl)/% | ≤0.005 | ≤0.005 |
Readily Carbureted Substances/% | K≤1.0 | K≤1.0 |
Arsenic(As)/% | ≤0.0001 | ≤0.0001 |
Heavy metal(Pb)/% | ≤0.00005 | ≤0.00005 |
Note: Special requirements of particle size should be negotiated by both suppliers and customers | ||
