| Customization: | Available |
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| CAS No.: | 77-92-9 |
| Formula: | C6h8o7 |
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The application of anhydrous citric acid in the food industry is known as the first edible acid flavor agent, and China's GB2760-1996 regulations are allowed to use food acidity regulators. In the food industry, it is widely used as sour agent, solubilizer, buffer, antioxidant, deodorant, chelating agent, etc., its specific uses are too numerous to list.
Step 1 Drink
According to domestic and foreign statistics, the citric acid consumed by the beverage industry accounts for 75% to 80% of the total citric acid production. Citric acid is one of the natural ingredients of fruit juice, which can not only give fruit flavor but also solubility, buffering, antioxidant and other effects, so that sugar, flavor, pigment and other ingredients in the beverage blend and coordinate, form a harmonious taste and aroma, and increase the anti-microbial anti-corrosion effect. Therefore, it is widely used to prepare a variety of fruit type soft drinks, such as fruit type soft drinks generally add acid between 0.10% and 0.25%. For drinks that are not filled with CO2, such as water, juice, sugar, acid, color, flavor mixtures, citric acid is used to adjust the pH to a certain acidity, so that the titration acidity of the product is between 0.25% and 0.40%. For pulp solid beverage powder, the amount of citric acid added can be increased to 1.5% ~ 5.0%. In recent years, with the continuous improvement of urban and rural people's living standards, the demand for various beverages has increased significantly, and it can be predicted that the amount of citric acid in the beverage industry will increase significantly in the future.
2. Jams and jellies
The role of citric acid in jams and jellies is similar to that in beverages, mainly regulating the pH of the product and giving the product a sour taste, and the pH must be adjusted to a narrow range that is most suitable for pectin coagulation. Depending on the type of pectin used, the pH can be limited between 3.0 and 3.4. In jam production, it can improve the flavor and prevent the defect of sucrose crystallization out sand.
3. Candy
Citric acid added to confectionery increases acidity and prevents oxidation of various ingredients and crystallization of sucrose. General sour candy can contain 2% citric acid. After boiling the sugar, the citric acid is added together with the pigment and essence during the cooling process of the sugar paste. Citric acid in the production of pectin jelly can regulate the acid taste and enhance the gel strength. Anhydrous citric acid is used in chewing gum and powdered foods.
4. Frozen food
Citric acid has the characteristics of chelating and regulating pH, which can strengthen the effect of antioxidants and inactivate enzymes, and can ensure the stability of frozen food more reliably.
Citric acid, alone or in combination with isascorbic acid, helps extend the shelf life of frozen fish and shellfish by inactivating and chelating trace elements in enzyme systems that can cause fish spoilage and shellfish spoilage. Seafood is generally soaked in 0.25% citric acid and 0.2% isoascorbic acid solution before freezing, which is conducive to preservation and refrigeration. It is also effective for fresh pork preservation and preventing corruption.
Citric acid can also inhibit the color and aroma of frozen fruits, which is also to inhibit the enzyme system in the fruit and prevent the oxidation of trace elements, for example: 0.1% ~ 0.3% citric acid and 0.001% ~ 0.002% isoascorbic acid is effective.
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