Citric acid
Citric acid

What is citric acid?

Citric acid is an important organic acid. Organic acids obtained by fermentation of starch or carbohydrate feedstocks. Colorless or white crystalline particles or powder. It is strongly acidic and easily soluble in water. Food additives, chemical raw materials.
The use (addition) amount of citric acid: there is no standard, and the appropriate amount is added according to the respective product formula.

Classification of citric acid (salt):

(1) Citric acid
1. According to crystal moisture: citric acid monohydrate and citric acid anhydrous;
2. Different particles (mesh): 10-40 mesh or 12-40 mesh, 30-100 mesh;
(2) Citrate: sodium, potassium, calcium, ammonium, iron, zinc, bismuth, etc.;
different sodium citrate particles (mesh): 20-100 mesh

Production process of citric acid:

Crushing, fermentation, neutralization, washing, decomposition, washing, separation, concentration, crystallization, drying, finished product packaging

Application of citric acid:

(1) Food, beverage and other industries: manufacturing of beverages, soft drinks, wine, candy, snacks, biscuits, canned food, fruit juice, dairy products and other foods; used for refreshing beverages, fruit juice, jam, fruit candy and canned food Acidic flavoring agent for food; edible oil antioxidant; anhydrous citric acid can be used as solid beverage additive. Representative clients: Mengniu, Yili, etc.;
(2) Widely used in chemical industry: chemical industry, washing, textile, electroplating, etc.; representing clients such as Vosges Group, Liby, Nice, etc.
(3) Environmental purification industry: flue gas desulfurization process; pipeline cleaning ;
(4) Feed: pet feed, aquatic feed, livestock feed, etc.;
(5) Cosmetics industry: citric acid is a kind of fruit acid, the main function is to accelerate keratin renewal;
(6) Medicine: pharmaceutical intermediates, pharmaceutical raw materials;
( 7) Pesticides: chemical fertilizers, pesticides, soil conditioners, etc.;
(8) Building materials: refractory materials, concrete admixtures;
(9) Deep processing: processing enterprises such as citrate and citrate ester
; Brewing, health food, blood products, leather, feed additives, etc.

Other functions of citric acid as an additive:

Citric acid is mainly used as an acidulant, a solubilizer, a buffer, an antioxidant, a deodorant, a flavor enhancer, a gelling agent, a toner, and the like. 
1. Food sour agent, antioxidant, pH regulator, mainly used as acidity regulator.
Adding citric acid to canned fruit preserves or improves the flavor of the fruit, increases acidity (lowers pH) when canning certain fruits with lower acidity, reduces heat tolerance and inhibits microbial growth, and prevents bacteria from lower acidity fruits Cans swell and spoil frequently.
Adding citric acid to the candy as a sour agent is easy to harmonize with the fruity flavor.
The use of citric acid in gel food jams and jellies can effectively reduce the negative charge of pectin and gel the intermolecular hydrogen bonds of pectin.
When processing canned vegetables, some vegetables exhibit an alkaline reaction. The use of citric acid as a pH regulator can not only play a flavoring role, but also maintain its quality.
The chelating effect and pH-adjusting properties of citric acid enable it to enhance antioxidant performance in quick-frozen food processing, inhibit enzyme activity, and extend food shelf life.
2. In the pharmaceutical industry, it is mainly used as an anticoagulant.
3. Used in chemical industry, etc., as buffer, complexing agent, metal cleaning agent, mordant, gelling agent, toner, etc.
4. Widely used in electronics, textile, petroleum, leather, construction, photography, plastics, casting, ceramics and other industrial fields.
5. Citric acid also has the functions of inhibiting bacteria, protecting color, improving flavor, and promoting the conversion of sucrose.
6. Citric acid also has a chelating effect, which can remove some harmful metals.
7. Citric acid can prevent oxidation caused by enzyme catalysis and metal catalysis, thereby preventing the discoloration and deterioration of quick-frozen fruits.