0102030405
CAS 77-92-9 High Quality Citric Acid for Food Additives
Properties
• Vapor Pressure: 5.73E-05mmHg at 25°C
• Melting Point: 153-159 °C(lit.)
• Boiling Point: 309.567 °C at 760 mmHg
• Refractive Index: 1.493~1.509
• Flash Point: 155.243 °C
• PSA: 132.13000
• PKA: 3.14(at 20℃)
• Appearance: White crystalline powder
• Density: 1.762 g/cm3
• Water Solubility: 750 g/L (20 ºC)
• Storage Temp.: Store at RT.
• LogP: -1.24850
• Exact Mass: 192.02700259
Specification
Testing Item |
Citric Acid Anhydrous | Citric Acid Monohydrate | |
| STPP content /% | ≥85 | 96.8 | |
| P2O5 content /% | 56.0~58.0 | 57.8 | |
| Water insoluble /% | ≤0.1 | 0.01 | |
| PH ( 1%) |
9.5-10
|
9.8 | |
| Whiteness /% | ≥85 | 94 | |
| Fluoride ( F) /% | ≤0.005 | 0.0006 | |
| Arsenic (AS)/% | ≤0.0003 |
≤0.00007
|
|
| Heavy Metal(Pb)/% | ≤0.0010 | ≤0.0003 | |
| Stacking density(g/cm3) | 0.35-0.9 | 0.75 | |
Products Usage
In terms of food additives, it is mainly used in refreshing drinks and pickled products such as carbonated drinks, fruit juice drinks, and lactic acid drinks. Its demand is subject to changes in seasonal climate. Citric acid accounts for about 2/3 of the total consumption of sour agents.
1. Adding citric acid to canned fruit can maintain or improve the flavor of the fruit, increase the acidity (reduce the pH value) of some fruits with low acidity when stored in cans, weaken the heat resistance of microorganisms and inhibit their growth, and prevent low acidity. Bacterial expansion and damage often occur in canned fruit.
2. Adding citric acid to the candy as a sour agent is easy to harmonize with the fruity taste. The use of citric acid in gel food such as jam and jelly can effectively reduce the negative charge of pectin, so that the hydrogen bonds between pectin molecules can be gelled.
3. When processing canned vegetables, some vegetables are alkaline, and using citric acid as a pH regulator can not only play a seasoning role, but also maintain its quality.
4. Citric acid has the characteristics of chelation and pH adjustment, so that it can increase the performance of antioxidant, inhibit enzyme activity and prolong the shelf life of food in the processing of quick-frozen food.
Package And Storage
Package: packed in water-proof plastic woven bag, 25kg per bag or as your requirements.
Remark: Chemical composition and size can be optimized by the customers' requirements
Storage:
Separated from strong oxidants, strong bases, metal nitrates and metals. Dry.Crystalline citric acid, anhydrous, can be stored in dry form without difficulty, although conditions of high humidity and elevated temperatures should be avoided to prevent caking. Storage should be in tight containers to prevent exposure to moist air. Several granulations are commercially available with the larger particle sizes having less tendency toward caking.
Safety Protection
Precautions for safe handling
NO open flames. Closed system, dust explosion-proof electrical equipment and lighting. Prevent deposition of dust. Handling in a well ventilated place. Wear suitable protective clothing. Avoid contact with skin and eyes. Avoid formation of dust and aerosols. Use non-sparking tools. Prevent fire caused by electrostatic discharge steam.