| Customization: | Available |
|---|---|
| CAS No.: | 77-92-9 |
| Formula: | C6h8o7 |
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| Model NO. | Citric Acid Anhydrous | Storage Method | Dry and cool place |
| Shelf Life | 24months | Type | Citric Acid |
| Usage | Acidity Regulator | Description | White Crystalline Powder |
| Formular | C6h8o7 | Production Capacity | 200000mt /Year |
| Other Names | Anhydrous Citric Acid | Transport Package | Paper & Plastic Bags |
| Specification | Food Grade /Pharma Grade | Trademark | YM |
| Origin | China | HS Code | 2918140000 |
| Product: Citric Acid Anhydrous |
Molecular Formula C6H8O7 |
Batch No.: 3AX2103041 | Production Date :2021/03 |
Quantity :25MT |
| Expiry Date:2024/03 | CAS No.: 77-92-9 | |||
| ITEM | Unit | Quality Standards | Analysis Results | |
Characters |
---- |
White or almost white, crystalline powder, colourless crystals or granules. Odorless, has a strongly acid taste. Very soluble in water, freely soluble in ethanol. | Pass |
|
| Identification | ---- | Pass Test | Pass | |
| Appearance of solution | ---- | Pass Test | Pass | |
| Assay | % | 99.5~100.5 | 99.9 | |
| Water | % | ≤0.5 | 0.1 | |
| Readily Carbonisable Substances | ---- | Pass Test | Pass | |
| Sulphated Ash (Residue on Ignition) |
% | ≤0.05 | 0.02 | |
| Sulfate | mg/kg | ≤150 | <150 | |
| Oxalate | mg/kg | ≤100 | <100 | |
| Lead | mg/kg | ≤0.5 | <0.5 | |
| Arsenic | mg/kg | ≤1 | <1 | |
| Mercury | mg/kg | ≤1 | <1 | |
| Aluminum | mg/kg | ≤0.2 | <0.2 | |
| Heavy Metals (as Pb) ( Pb ) |
mg/kg | ≤10 | <10 | |
| Bacterial endotoxins | IU/mg | <0.5 | <0.5 | |
| Conclusion: The product is in conformity with BP/USP/FCC/E330. | ||||
The main applications of citric acid are as follows:
It is used as a flavoring and pH regulator in drinks and jellies, sweets, preserves and candies.
It acts as an acidifier and buffer when combined with its salts.
It is used as a metal chelating agent .
Increases the sweetness of non-nutritive sweeteners, as well as increasing the effectiveness of preservatives and antioxidants.
Helps prevent discoloration and color deterioration in fruits and vegetables processed in combination with ascorbic acid .
It acts as a flavor enhancer in drinks, sweets, desserts and other foods.
Prevents the oxidation of oils and fats.
Emulsifier and texturizer for pasteurized and processed cheeses when used in salt form.
Reduce pH in fish products in the presence of other antioxidants or preservatives.
Modify the texture of the meat.
Often used as a stabilizer in whipped cream
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