Appearance:

Citric acid anhydrous is a white or colorless, transparent crystal.

General introduction:

Citric acid is a natural fruit acid, produced commercially by microbial fermentation of carbohydrate substrates. It is the most widely used organic acid and pH control agent in food, beverages, pharmaceuticals and technical applications.

Key properties:

• Characteristic sour (acidic) taste.
• Odorless.
• Easily soluble in water.
• Freely soluble in ethanol (96%).
• Sparingly soluble in ether.
• Low reactivity.
• Fully biodegradable.
• Non-toxic.
• Chemically stable when stored at ambient temperature.

Applications:

• Anhydrous citric acid contains no water molecules, so it does not make the product moist after processing. It is an essential ingredient in pharmaceutical processing and in instant packaged products (instant tea, soft drinks, candies, etc.).
• Used as an acidulant, flavor enhancer and preservative in foods and beverages.
• Acts as an antioxidant, a softening and plasticizing agent, and a deodorizer.
• Helps inhibit the growth of microorganisms that cause mold and spoilage.
• Extends shelf life and keeps color stable.
• Balances the pH of the product.
• Anhydrous citric acid is also mixed with NaHCO3 to generate gas.

Safety and handling notes:

Citric acid is safe for use in food. Excess citric acid is easily metabolized and excreted from the body. However:

• Contact with dry citric acid may irritate the skin and eyes, so protective equipment should be used.
• Excessive use of citric acid can damage tooth enamel.
• Very high concentrations of citric acid may sometimes damage hair.

Storage:

Store in a dry, cool place, away from direct sunlight.