| Customization: | Available |
|---|---|
| CAS No.: | 77-92-9 |
| Formula: | C6h8o7 |
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| Testing Item | Citric Acid Anhydrous | Citric Acid Monohydrate |
| STPP content /% | ≥85 | 96.8 |
| P2O5 content /% | 56.0~58.0 | 57.8 |
| Water insoluble /% | ≤0.1 | 0.01 |
| PH ( 1%) | 9.5-10 | 9.8 |
| Whiteness /% | ≥85 | 94 |
| Fluoride ( F) /% | ≤0.005 | 0.0006 |
| Arsenic (AS)/% | ≤0.0003 | ≤0.00007 |
| Heavy Metal(Pb)/% | ≤0.0010 | ≤0.0003 |
| Stacking density(g/cm3) | 0.35-0.9 | 0.75 |
Application :
In terms of food additives, it is mainly used in refreshing drinks and pickled products such as carbonated drinks, fruit juice drinks, and lactic acid drinks. Its demand is subject to changes in seasonal climate. Citric acid accounts for about 2/3 of the total consumption of sour agents.
1. Adding citric acid to canned fruit can maintain or improve the flavor of the fruit, increase the acidity (reduce the pH value) of some fruits with low acidity when stored in cans, weaken the heat resistance of microorganisms and inhibit their growth, and prevent low acidity. Bacterial expansion and damage often occur in canned fruit.
2. Adding citric acid to the candy as a sour agent is easy to harmonize with the fruity taste. The use of citric acid in gel food such as jam and jelly can effectively reduce the negative charge of pectin, so that the hydrogen bonds between pectin molecules can be gelled.
3. When processing canned vegetables, some vegetables are alkaline, and using citric acid as a pH regulator can not only play a seasoning role, but also maintain its quality.
4. Citric acid has the characteristics of chelation and pH adjustment, so that it can increase the performance of antioxidant, inhibit enzyme activity and prolong the shelf life of food in the processing of quick-frozen food.
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Q4: What's your MOQ?
A: Our MOQ is 1 Metric Ton.
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A: Generally, it will take 3 to 35 days after receiving your advance payment. The specific delivery time depends on the items and the quantity of your order.
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