Citric Acid
Contact Us
Food & Feed Additive
77-92-9/5949-29-1
| CAS No. | 77-92-9/5949-29-1 |
| HS CODE | 291814.00/291814.00 |
25kg bag
| Category |
Citric acid anhydrous |
||
| Item | Standard | ||
| Characters | White or colorless crystalline particles | ||
| Identify | Pass Test | ||
| Appearance of Solution | Pass Test | ||
| Assay | 99.5~100.5% | ||
| Water | ≤0.5 % | ||
| Readily Carbonisable Substances | Pass Test | ||
| Sulphated Ash(Residue on lgnition) | ≤0.05 % | ||
| Sulfate | ≤150mg/kg | ||
| Oxalate | ≤100mg/k | ||
| Aluminium | ≤0.2mg/kg | ||
| Lead | ≤0.5mg/kg | ||
| Arsenic | ≤1mg/kg | ||
| Mercury | ≤1mg/kg | ||
| Heavy Metals | ≤10mg/kg | ||
| Bacterial Endotoxins | ≤0.51U/mg | ||
| Category | Citric acid monohydrate | |
| Item | Standard | |
| Characters | White or colorless crystalline particles | |
| ldentify | Pass Test | |
| Appearance of Solution | Pass Test | |
| Assay | 99.5~100.5% | |
| Water | 7.5%~8.8% | |
| Readily Carbonisable Substances | Pass Test | |
| Sulphated Ash (Residue on lgnition) | ≤0.05 % | |
| Sulfate | ≤150mg/kg | |
| Oxalate | ≤100mg/kg | |
| Aluminium | ≤0.2mg/kg | |
| Lead | ≤0.5mg/kg | |
| Arsenic | ≤1mg/kg | |
| Mercury | ≤1mg/kg | |
| Heavy Metals | ≤10mg/kg | |
| Bacterial Endotoxins | ≤0.51U/mg | |
Citric acid is one of the natural ingredients of fruit juice, not only endow the beverage with fruity flavor, but also has the effect of solubilizing, buffering, antioxidant, etc., which can make the sugar, flavor, pigment and other ingredients in the beverage blend and coordinate to form a suitable taste and flavor.
Adding an appropriate amount of citric acid in the sucrose solution can convert it into sugar to improve the saturation and viscosity of sucrose and increase osmotic pressure, so as to effectively prevent the sucrose of sugar products from returning to sand, and improve the preservation of products and improve its texture.
citric acid is used in canned food, jam, jelly and other products to reduce its pH value and inhibit the reproduction of spoilage microorganisms. Generally, when the pH value is less than 5.5, most spoilage bacteria can be inhibited.
