What is anhydrous citric acid

Anhydrous citric acid is a translucent chemical substance with a particularly sour taste and is soluble in water. It is mainly used in the food and beverage industry, where it is often used as an acidulant and acidity regulator. It is also often used as a preservative and an antioxidant in the cosmetics industry. It is an important substance in the food industry and cosmetics. Natural citric acid is widely present in nature.

use

It is mainly used in the food and beverage industry as an acidulant, acidity regulator, flavoring agent, preservative and freshness-preserving agent. It is also used as an antioxidant, plasticizer, detergent in the chemical industry, cosmetics industry and washing industry.

Characteristics

Colorless translucent crystals or white granules, or white crystalline powder, often containing one molecule of crystal water, odorless, extremely sour taste, soluble in water, alcohol and ether. Its calcium salt is more soluble in cold water than in hot water, and this property is often used to identify and separate citric acid. Anhydrous citric acid can be obtained by controlling the appropriate temperature during crystallization. The aqueous solution is acidic. It is slightly efflorescent in dry air and deliquescent in humid air. It decomposes above 175℃ to release water and carbon dioxide.

Physical and chemical properties: Relative density 1.542, melting point 153℃ (dehydration), refractive index 1.493~1.509, critical temperature of solution crystallization 36.6℃ (crystallization above 36.6℃ is anhydrous citric acid, and crystallization below 36.6℃ is monohydrate citric acid).

The aqueous solution is acidic. It is slightly efflorescent in dry air and deliquescent in humid air. It is mainly used in the food and beverage industry as an acidulant, acidity regulator, flavoring agent, preservative and freshness-preserving agent. It is also used as an antioxidant, plasticizer and detergent in the chemical industry, cosmetics industry and washing industry.

Naturally occurring

Natural citric acid is widely distributed in nature. It exists in plants such as lemons, citrus fruits, pineapples and other fruits, and in the bones, muscles and blood of animals. Artificially synthesized citric acid is produced by fermenting sugar-containing substances such as sugar, molasses, starch, and grapes. It can be divided into two types: anhydrous and hydrated. Pure citric acid is colorless, transparent crystals or white powder, odorless, and has an attractive sour taste.

Many fruits and vegetables, especially citrus fruits, contain high levels of citric acid, especially lemons and limes, which contain large amounts of citric acid, up to 8% after drying (about 47 g/L in juice[3]). In citrus fruits, the citric acid content ranges between 0.005 mol/L in oranges and grapes and 0.30 mol/L in lemons and limes. This content varies with different cultivars and plant growth conditions.