| Customization: | Available |
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| CAS No.: | 5949-29-1 |
| Formula: | C6h10o8 |
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Citric acid, a molecule of crystalline water, is mainly used as an acidic flavoring agent for beverages, fruit juices, jams, fructose and cans, and can also be used as an antioxidant for cooking oil. At the same time, it improves the sensory characteristics of food, enhances appetite, and promotes the digestion and absorption of calcium and phosphorus in the body. Anhydrous citric acid is widely used in solid beverages. Citrate salts such as calcium citrate and iron citrate are fortified with the addition of calcium and iron ions in certain foods.Citric acid is the world's largest organic acid produced by biochemical methods, citric acid and salts are one of the pillar products of fermentation industry, mainly used in the food industry, such as acid, solvent, buffer, antioxidant, deodorant, flavor enhancer, gelling-agent, toner and so on.
Citric acid can exist as anhydrous or monohydrous. The crystal form of citric acid is different due to different crystallization conditions, slightly weathered in dry air, hygroscopic in humid air, heating can be decomposed into a variety of products, and can react with acids, bases, glycerin, etc. Anhydrous citric acid is crystallized from hot water, while citric acid monohydrate is crystallized from cold water. Citric acid monohydrate can be converted to anhydrous citric acid at about 78 °C by removing bound water. Citric acid can also be dissolved in anhydrous ethanol at 15 °C (76 parts citric acid per 100 parts of ethanol) and can react with ethanol to form ethyl citrate. At temperatures above about 175 °C, the citric acid breaks down and releases carbon dioxide.
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