Citric acid food grade white powder

Food grade citric acid is an important organic acid. It is a colorless, odorless crystal, has a strong sour taste, is soluble in water, and is an acidity regulator and food additive.

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Description

1.Description of citric acid

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Product Name: Anhydrous Citric Acid

Specification: BP USP E330

Grid:10-40;30-100

EINECS-NR:201-069-1

CAS Number:77-92-9

Product Name: Citric Acid Monohydrate

Specification: BP USP E330

Grid:8-80

EINECS-NR: 200-662-2

CAS Number: 5949-29-1

At room temperature, citric acid is a white crystalline powder, odorless and very acidic in color, with a density of 1.542 g/cm3, a melting point of 153-159 degrees and a decomposition temperature above 175 degrees, releasing water and carbon dioxide. . Citric acid is easily soluble in water. The solubility is 59 percent at 20 degrees, and the pH of its 2-percent aqueous solution is 2.1. The crystalline form of citric acid varies depending on the crystallization conditions. It erodes slightly in dry air and is hygroscopic in humid air. It can decompose into various products when heated and react with acids, alkalis, glycerin, etc. When citric acid is dissolved in ethanol, it reacts with ethanol to form ethyl citrate.

2. Certificate of Authenticity

Element	Standard	Result
Characters	White crystalline powder or colorless crystals or granules	White crystalline powder or colorless crystals or granules
Color and clarity of solution	Passing the test	Passing the test
analysis	99.5 percent -100.5 percent	99.97 percent
Water	Less or equal0.5 percent	0,15%
Easily carbonized substances	Passing the test	Passing the test
Sulfated ash	Less or equal0.05 percent	0.028 percent
sulfate	Less or equal150 ppm	< 100 ppm
chlorides	Less or equal50 ppm	< 50 ppm
oxalate	Less or equal100 ppm	< 100 ppm
Calcium	Less or equal75 ppm	< 75 ppm
Iron	Less or equal5 ppm	< 5 ppm
Aluminum	Less or equal0.2 ppm	< 0.2 ppm
arsenic	Less or equal1 ppm	Not found
News	Less or equal0.5 ppm	Not found
Mercury	Less or equal1 ppm	Not found
Heavy metals	Less or equal5 ppm	< 5 ppm
Bacteria Endotoxin	Less or equal0.5 IU/mg	< 0.5 IU/mg
Particle size	30-100grid
Storage	Store in a cool, dry place in well-closed containers.
Conclusion	The above product complies with BP2014, USP37 standard.

3. Use of citric acid

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One of the most common usesLemon acidas a food additive as a preservative. It is added to many canned foods, baked goods and dairy products to increase their shelf life and prevent spoilage. It has antimicrobial properties that help inhibit the growth of bacteria, mold and other harmful microorganisms that can lead to foodborne illnesses. Additionally, it also works as a chelating agent, which means it can bind to metal ions and prevent them from reacting with other ingredients in food, which can also cause spoilage.

Thisalso plays an important role in the baking industry. It is often added to baked goods such as cakes, muffins and cookies to produce a more tender crumb and lighter texture. It's becauseLemon acidreacts with baking soda to produce carbon dioxide, causing the dough to rise in the oven. Additionally, it can also act as a flavor enhancer in baked goods, as it can help bring out the flavors of other ingredients in the recipe.

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