Anhydrous citric acid is widely used as a sour agent in the production of various beverages, cans, candies, etc. to
make the products sour and delicious, and have a fruity sweetness.
make the products sour and delicious, and have a fruity sweetness.
2. Sucrose conversion agent:
Anhydrous citric acid is used as a sucrose conversion agent. Adding an appropriate amount of anhydrous citric acid to the sucrose
solution can convert it into sugar, thereby increasing the saturation and viscosity of sucrose, increasing the osmotic pressure,
thereby effectively preventing sugar .The sucrose in the product can be sanded back, and the preservation of the product can be
improved and the texture can be improved.
3. pH value adjuster:
Anhydrous citric acid is used in cans, jams, jelly and other products to lower the pH value and inhibit the reproduction of
spoilage microorganisms. At the same time, using anhydrous citric acid to adjust the pH value of food can also improve the quality
and flavor.
4. Improver of loosening agent:
When baking soda is used as a loosening agent in pasta products, the products often have high alkalinity and poor taste. Using
anhydrous citric acid and baking soda together can reduce the alkalinity of pasta and improve its flavor.
Anhydrous citric acid is used as a sucrose conversion agent. Adding an appropriate amount of anhydrous citric acid to the sucrose
solution can convert it into sugar, thereby increasing the saturation and viscosity of sucrose, increasing the osmotic pressure,
thereby effectively preventing sugar .The sucrose in the product can be sanded back, and the preservation of the product can be
improved and the texture can be improved.
3. pH value adjuster:
Anhydrous citric acid is used in cans, jams, jelly and other products to lower the pH value and inhibit the reproduction of
spoilage microorganisms. At the same time, using anhydrous citric acid to adjust the pH value of food can also improve the quality
and flavor.
4. Improver of loosening agent:
When baking soda is used as a loosening agent in pasta products, the products often have high alkalinity and poor taste. Using
anhydrous citric acid and baking soda together can reduce the alkalinity of pasta and improve its flavor.
