25kg Bag Cas 5949 29 1 Citric Powder Food Grade

Physical and chemical properties

Structurally speaking, citric acid is a type of tricarboxylic acid compound, and therefore has similar physical and chemical properties to other carboxylic acids. Citric acid is a strong organic acid with 3 H+ions that can ionize. [1]

Citric Acid
Index Item	Anhydrous Citric Acid		Monohydrate Citric Acid
	Excellent Grade	First Grade	Excellent Grade	First Grade	Second Grade
Identification Test	Conforming to the experiment		Conforming to the experiment
Citric Acid Content/%	99.5-100.5		99.5-100.5		≥99.0
Transmittance/% ≥	98.0	96.0	98.0	95.0	——
Moisture/%	≤0.5		7.5-9.0		——
Carbonizable Substance ≤	1.0		1.0		——
Sulphated Ash/% ≤	0.05		0.05		0.1
Chloride/% ≤	0.005		0.005		0.01
Sulfate/% ≤	0.01		0.015		0.05
Oxalate/% ≤	0.01		0.01		——
Calcium Salt/% ≤	0.02		0.02		——
Ferric/(mg/kg) ≤	5.0		5.0		——
Arsenic Salt/(mg/kg) ≤	1.0		1.0		——
Heavy Metals (Calculated By Pb)/(mg/kg) ≤	5.0		5.0		——
Water Insolubles	The filter membrane basically does not change color, and there are no more than 3 visible mottled particles		The filter membrane basically does not change color, and there are no more than 3 visible mottled particles		——

food industry

Citric acid is the largest organic acid produced by biochemical methods in the world. Citric acid and its salts are one of the pillar products of the fermentation industry, mainly used in the food industry, such as acid flavoring agents, solvent-enhancing agents, buffering agents, antioxidants, deodorizers, flavor enhancers, gelling agents, color mixers, etc. [9]

In terms of food additives, they are mainly used in carbonated beverages, fruit juice drinks, lactic acid drinks, and other cool drinks and pickled products, and their demand varies depending on seasonal climate changes. Citric acid accounts for approximately 2/3 of the total consumption of acid flavoring agents. Adding citric acid to canned fruits can maintain or improve their flavor, increase the acidity of certain fruits with lower acidity during canning (reducing pH value), weaken the heat resistance of microorganisms and inhibit their growth, and prevent bacterial swelling and breakage that often occur in canned fruits with lower acidity. Adding citric acid as an acidity agent to candy is easy to coordinate with fruit flavor. The use of citric acid in gel food, jam and jelly can effectively reduce the negative charge of pectin, so that the hydrogen bond between pectin molecules can bind to gel. When processing canned vegetables, some vegetables exhibit alkaline reactions. Using citric acid as a pH regulator not only plays a seasoning role, but also maintains their quality. The chelating action and pH value adjustment of citric acid enable it to increase the antioxidant performance, inhibit enzyme activity and extend the Food preservation period in the processing of quick-frozen food.

1. The internal packaging materials of the product should comply with the hygiene requirements of food packaging materials. The inner packaging shall be tightly sealed and not breathable, and the outer packaging shall not be contaminated.

2. The product should be handled with care during transportation and strictly protected from pollution, rain, and sun exposure.

3. The means of transportation must be clean, non-toxic, and pollution-free. It is strictly prohibited to mix and transport toxic, harmful, and corrosive substances.

4. The product should be stored in a cool, dry, ventilated and pollution-free environment and should not be stored outdoors. The optimal storage temperature is 30 ° C and the relative humidity is below 50%.

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