High Quality Food Grade Citric Acid Anhydrous

Citric acid anhydrous
1.Specification:Product Name:Citric Acid AnhydrousCAS RN.:77-92-9EINECS:201-069-1Molecular Weight:192.14Molecular Formula:
C6H8O7Melting Point(ºC):153ºCBoiling Point (ºC)175ºCDensity1.6650SolubilitySoluble in waterFlash point100Ignition temperature1010(powder)Explosion limit 8.0(65ºC)
2.Application:It is oftenused as an experimental reagent, chromatographic analysis reagent and biochemical reagent, andit is also used for the preparation of buffer solution. For food industry, it acts especially as an acidifying agent, PH buffer, together with other compounds as preservative. In the detergent industry, it is an ideal substitute for phosphate. Boiler chemical cleaning acid wash agentand boiler chemical cleaning rinse agentare also its uses. All in all, it is mainly used as an acidifying agent for food, as well as for preparing medicine cooling agents and detergents.
3.RFQ:Q:What is your terms of payment ?
A: We can do TTand LCpayment.
Q:How long is your delivery time?
A: Generally it is 10-15 days, if we have stock. If not, maybe need 15-20 days.
Q:Do you accept sample order?
A:Yes,we accept small order from 20g,200g and 2kg for your evaluation quality of our goods.
4.Physical appearance:√Relative density 1.542, melting point 153 degree (loss of water), refractive index 1.493~1.509
√Colorless translucent crystals or white particles, or white crystalline powder.
√It often containsa crystalline water, and it is odorlessand soluble in water, alcohol and ether. Its calcium salts are readily soluble in cold water than in hot water. This property is often used to identify and separate citric acid. Anhydrous citric acid can be obtained by controlling suitable temperature during crystallization. The water solution is acidic. It has slight weathering in dry air and deliquescence in moist air. Water and carbon dioxide are released over 175 degrees centigrade.
5.Packaging:25 kg plastic woven bags in Chinese or English packaging,lined with PE bag.And other packaging can be customized according to customer requirements.
6.Company prospectsOur company, Zouping Boyi Chemical Industry Co., Ltd,isan export-oriented enterprise with license of import and export business.We are mainly engaged in the manufacturing and trade of Ammonium chloride series, rubber accelerants, feed additives, food additives, fertilizers, water treatment series and other chemical products.At present, our products are well sold in more than 30 countries and regions in Europe, North America and Southeast Asia, and they are highly appraised and welcome by customers for excellent quality.
7.Main Use:Its main usesasfood additiveslie incarbonated beverages, juice drinks, lactic acid drinks and other cool drinks and pickled products, and its demand is changed by the seasonal climate change. Citric acid accounts for about 2/3 of the total consumption of acidifying agent. Adding citric acid to the canned fruit can maintain or improve the flavor of the collection fruitandthe acidity of some low acidity fruit canisters (lower pH value), reduce the heat resistance of the microorganism,inhibit its growthand prevent the bacterial bulge and destruction that often occur in the canned fruit with low acidity. Adding citric acid into the candy as an acidifying agent is easy to coordinate with fruit flavor. In gel foods, if citric acid is used in sauce and jelly, the negative charge of pectin can be effectively reduced, so that the hydrogen bonds between the pectin molecules can be combined and gel. When processing canned vegetables, some vegetables are alkaline. In this course,citric acid is used as pH modifier. They can not only have an effect on flavoring, but also maintain their quality. The chelationof citric acid and its effect on the adjustment of PHin the processing of fast frozen foodsmake it possible for it toinhibit theenzyme activity, and prolong the shelf life.
8.Production methodTwo parts of citric acid production werefermentationand extraction. There are 3 ways of fermentation: solid-state fermentation, liquid tray fermentation and deep fermentation. In citric acid fermentation broth, other than metabolites, there are alsosome impurities, such as oxalic acid, gluconic acid, protein and colloid, which must be extracted by physical and chemical methods. Most factories still use citric acid neutralization and sulfuric acid hydrolysis to extract citric acid. Besides, the extraction of citric acid by electrodialysis and ion exchange was also studied.
9.Storage method:When the citric acid is in the dry air or heated to about 40 degrees, the crystalline water is lost, and there is a slight deliquescence in the wet air. The dilute citric acid solution can be fermented at the quiet time. Therefore, solid water compounds or anhydrous substances should be stored in an airtight container and stored in a cool and dry place.
10.Use of attention√Food danger
Citric acid is a kind of edible acid, which can enhance the normal metabolism in the body, and the appropriate dose is harmless to the human body. Citric acid is added to certain foods with good taste and appetite, and citric acid is allowed in Chinese jam, beverages, canned and confectionery. Although citric acid has no direct damage to the body, it can promote the excretion and deposition of calcium in the body, such as long term food containing citric acid, which may lead to hypocalcemia and increase the risk of twelve finger colonic cancer. Children show nervous system instability, excitability, and autonomic nervous disorder; adults are hand and foot convulsions, muscle spasms, abnormal sensation, itching and digestive tract symptoms.
based on the effect of citric acid on the metabolism of calcium, people who often eat canned, beverage, jam, sour candy, especially children, should pay attention to calcium supplement, drink raw milk, fish head, fish bone soup, and eat some shrimps, so as to avoid the deficiency of blood calcium and affect health, stomach ulcers, hyperacidity, caries and diabetes.It is not advisable for people to eat citric acid regularly. Citric acid can not be added to pure milk, otherwise it will cause pure milk to solidify. The dairy industry often applies citric acid to about 10% of the solution in low concentration milk solution.
√Industrial danger
Health hazards:citric acid concentrated solution has a stimulating effect on mucous membrane. In industrial use, contact may cause eczema; [9]
Danger of flammability:citric acid is flammable. Powder can form explosive mixture with air. It can cause fire and explosion when exposed to open fire, high heat or contact with oxidant.