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Food Grade Citric Acid Anhydrous with Pleasant Sourness, Chelating Ability, and High Safety Profile for Beverages and Food
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Food Grade Citric Acid Anhydrous with Pleasant Sourness, Chelating Ability, and High Safety Profile for Beverages and Food
| MOQ: | 10Tons |
| Price: | Please contact customer service |
| Standard Packaging: | Bagged |
| Delivery Period: | About six weeks |
| Payment Method: | T/T |
| Supply Capacity: | 100,000 tons per year |
Detail Information
Place of Origin
China
Brand Name
SiChun HongJian
Highlight:
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,citric acid for beverages
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Product Description
Food Grade Citric Acid 99.5% Purity for Beverages and Food
Food Grade Citric Acid Anhydrous is a key organic acid and multifunctional food additive, renowned for its pleasant sourness, excellent chelating ability, and high safety profile. It is a fundamental ingredient across the food and beverage industry. Produced primarily through the microbial fermentation of carbohydrate sources by Aspergillus niger, it undergoes rigorous purification and crystallization to meet stringent food safety standards.
- Aliases: 3-Carboxy-3-hydroxypentanedioic Acid
- English Name: Food Grade Citric Acid Anhydrous
- Chemical Formula: C₆H₈O₇
- Molecular Weight: 192.12
- CAS Number: 77-92-9
Key Properties: Pleasant sour taste, strong chelating agent, highly water-soluble, naturally derived, GRAS (Generally Recognized As Safe) status.
Advanced Application Scenarios
Prime Acidulant and Flavor Enhancer in Beverages & Confectionery
- The primary acidulant in carbonated soft drinks, fruit juices, and energy drinks, providing a refreshing tartness and balancing sweetness.
- Imparts a sour taste and enhances fruit flavors in candies, jellies, and gums.
Preservative and Quality Improver in Processed Foods
- Acts as a pH regulator and preservative in jams, jellies, and canned fruits, inhibiting microbial growth and extending shelf life.
- Used in dairy products like processed cheese as an emulsifying salt and flavor enhancer. Helps prevent fat separation.
Antioxidant Synergist and Color Stabilizer in Oils & Meat Products
- Synergizes with antioxidants like BHA/BHT in oils and fats, significantly improving their efficacy and delaying rancidity.
- Helps maintain the red color in cured meats by enhancing the effectiveness of nitrites and stabilizing pH.
Texture Modifier and Leavening Agent in Bakery & Starch Processing
- Used as an acid component in baking powders, reacting with carbonates to produce carbon dioxide for leavening.
- Modifies starch in the production of modified food starch, improving functionality and stability.
Technological Breakthroughs and Sustainable Development
Fermentation and Strain Improvement
- Continuous development of high-yield, robust Aspergillus niger strains through metabolic engineering and adaptive evolution, increasing fermentation efficiency and reducing production costs.
- Utilization of non-GMO feedstocks and agricultural residues (e.g., cassava, molasses) to enhance sustainability.
Purification and Crystallization Excellence
- Implementation of advanced purification techniques including ultra-filtration, ion-exchange, and activated carbon treatment to achieve high purity (>99.5%) and low levels of impurities (oxalate, sulfate).
- Precision-controlled crystallization processes ensure consistent particle size distribution, optimal for flowability, dissolution, and specific application needs (e.g., coarse granules for direct consumption, fine powder for rapid dissolution).
Quality, Safety, and Traceability
- Adherence to stringent international food safety standards and certifications: FCC, USP, JP, EU Commission Regulation, FSSC 22000, ISO 22000.
- Implementation of comprehensive HACCP plans and rigorous testing for contaminants (heavy metals, mycotoxins, microorganisms) ensures product safety.
- Full traceability from raw materials to finished product.
Sustainable Manufacturing
- Implementation of water recycling and closed-loop systems in production plants drastically reduces freshwater consumption and wastewater discharge.
- Energy-efficient evaporation and drying technologies lower the carbon footprint.
- Valorization of fermentation co-products (e.g., mycoprotein for animal feed) contributes to a circular economy approach.
Technical Advantages
Quality Specifications (Typical FCC/USP)
| Parameter | Specification |
|---|---|
| Assay (Anhydrous Basis) | 99.5% - 100.5% |
| Readily Carbonizable Substances | Passes test |
| Oxalate | ≤ 100 ppm |
| Heavy Metals (as Pb) | ≤ 5 ppm |
| Sulfated Ash | ≤ 0.05% |
Physical Characteristics
- Appearance: White crystalline powder or colorless crystals.
- Solubility: Very soluble in water, freely soluble in ethanol (96%).
- Hygroscopicity: Slightly hygroscopic.
Application Support
- Provides detailed technical data sheets (TDS) including solubility curves, acidifying capacity, and chelation values.
- Offers formulation guidance and troubleshooting support for specific applications (e.g., optimal usage levels in beverages, synergy with preservatives).
- Available in various particle sizes tailored to customer processes (e.g., fine powder for rapid dissolution, granules for dust-free handling).
Why Choose Us?
- High-purity products, in compliance with international standards
- 30+ Years Chemical Manufacturing Experience
- Strict QC with Batch Traceability
- Global logistics, supporting sea and air transportation
- Technical support, providing customized solutions
- Factory direct supply, with strong price competitiveness
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