Acidulants
Citric acid Anhydrous
Hs Code :
29181400
CAS No. :
4075-81-4
E No. :
E330
MOQ : 1000KG
Packing : 25KG BAG
20GP LC : 25MT
STC : Keep in a cool, dry place.
Product Description
1. Anhydrous citric acid, also known as citric acid anhydride or simply citric acid, is a crystalline form of the organic weak acid found naturally in citrus fruits. It is widely used as a food additive for its sour taste and preservative properties.
2. Citric acid anhydrous relative density 1.542, melting point 153 ℃ (dehydration), the refractive index of 1.493 ~ 1.509, E330 is a colorless translucent crystals or white granules, often with part of crystal water, no smell, taste very acid, soluble in water, alcohol and ether. Citric acid anhydrous calcium salt in cold water than hot water easily dissolved, the nature of the citric acid used to identify and separate. Crystallization temperature to control access to the appropriate E330. Acidic aqueous solution. E330 in the dry air of slight weathering in the humid air deliquescence. 175 ℃ above Citric acid anhydrous released by the decomposition of water and carbon dioxide.
Application
In food additives, citric acid is mainly used in carbonated beverages, juice drinks, lactic acid drinks and other refreshing beverages and pickled products, and its demand varies depending on the seasonal climate. Citric acid accounts for about 2/3 of the total consumption of acidulants.
1. Adding citric acid to canned fruit can maintain or improve the flavor of the fruit, increase the acidity of certain fruits with lower acidity when canned (lower pH), weaken the heat resistance of microorganisms and inhibit their growth, and prevent bacterial swelling and damage that often occurs in canned fruits with lower acidity.
2. Adding citric acid as an acidulant in candy is easy to harmonize with fruit flavor. In-gel food such as jam, jelly in the use of citric acid can effectively reduce the negative charge of pectin, so that the pectin molecules between the hydrogen bonding and gel.
3. In the processing of canned vegetables, some vegetables are an alkaline reaction, the use of citric acid as a pH adjuster, not only can play a flavoring role but also maintain its quality.
4. Citric acid has a chelating effect and adjusting pH-worthy characteristics make it in the processing of frozen food can increase the performance of antioxidants, inhibit enzyme activity, and extend the shelf life of food.
TDS
| ITEMS | STANDARD |
| Characteristic | White Crystal Powder |
| Identification | Pass test |
| Clarity & color of solution | Pass test |
| Moisture | ≤1.0% |
| Heavy Mentals | ≤10ppm |
| Oxalate | ≤360PPM |
| Readily carbonisable substances | Pass test |
| Sulphated Ash | ≤0.1% |
| Sulphate | ≤150PPM |
| Purity | 99.5-100.5% |
| Bactreial Endotoxin | ≤0.5 IU/MG |
| Aluminium | ≤0.2PPM |
| Mesh size | 30-100MESH/10-40MESH |
Hs Code :
29181400
CAS No. :
4075-81-4
E No. :
E330
MOQ : 1000KG
Packing : 25KG BAG
20GP LC : 25MT
STC : Keep in a cool, dry place.
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