Bulk Anhydrous Citric Acid Mono Monohydrate

Citric Acid Monohydrate is a weak organic acid and is used to add a sour taste to drinks and foods. Citric acid's conjugate base is citrate and an important intermediate in the citric acid cycle in biochemistry.
Citric acid is the world's largest organic acid produced by biochemical methods. Citric acid and its salts are one of the pillars of the fermentation industry and are mainly used in the food industry as an acidifier, solubilizer, buffering agent, antioxidant,deodorizer, flavor enhancer, gelling agent, coloring agent, etc.

Citric acid description:
Citric acid commonly used in the manufacture of various beverages, sodas, wines, candies, snacks, biscuits, canned juices, dairy products and the like. In the market of all organic acids, citric acid market share of more than 70%, flavoring agents, can also be used as antioxidants in edible oils. At the same time improve the sensory traits of food, enhance appetite and promote the digestion and absorption of calcium and phosphorus substances in the body. Anhydrous citric acid is used in large quantities in solid beverages Salts of citric acid such as calcium citrate and ferric citrate are fortifiers that require the addition of calcium and iron ions in certain foods

1. Drinks
The consumption of citric acid in the beverage industry accounts for 75% to 80% of the total citric acid production. Citric acid is one of the natural components of fruit juice. It not only imparts fruit flavor, but also has the functions of solubilization,buffering, and anti-oxidation. It makes the sugar, flavor, pigment and other ingredients in the beverage blend and coordinate to form a harmonious taste and aroma, which can increase anti-microbial properties. Anti-corrosion effect. Therefore, it is widely used in the preparation of various fruit-based soft drinks.

2. Jam and jelly
The role of citric acid in jam and jelly is similar to that in beverages. It mainly adjusts the pH of the product and imparts sour taste to the product. In the production of jam, it can improve the flavor and prevent the defects of sucrose crystallizing and sand.

3. Candy
The addition of citric acid to candies can increase the sourness and prevent the oxidation of various ingredients and the
precipitation of sucrose crystals. Generally, sour candy can contain 2% citric acid. In the production of pectin jelly, citric
acid can adjust the acidity and enhance the gel strength. Anhydrous citric acid is used in chewing gum and powdered foods.

4. Frozen food
Citric acid has the characteristics of chelating and adjusting pH, which can strengthen the effect of antioxidants and deactivate enzymes, and can more reliably ensure the stability of frozen foods. Citric acid alone or in combination with erythorbic acid helps to extend the shelf life of frozen fish and shellfish. It can inactivate enzymes that can cause fish spoilage and shellfish deterioration and chelate trace elements. Seafood products should generally be soaked in 0.25% citric acid and 0.2% erythorbic acid solution before freezing, which is conducive to preservation and refrigeration. It is also effective for fresh pork preservation and prevention of corruption. Citric acid can also inhibit the deterioration of the color and aroma of frozen fruits, which is also the performance of inhibiting the enzyme system in the fruit and preventing the oxidation of trace elements.

Package: 25kg cardboard round drum packaging, lined with polyethylene bags, vacuum packaging, 13.5 tons/20FCL.

Storage conditions:
Store in normal temperature and dry warehouse.Damp proof, sun proof,rain proof, and preventmixing with harmful substances.

Safety precautions:
Keep away from heat and fire. Wash thoroughlyafter treatment, do not ingest.Do not breathe dust.Wear appropriate protective clothing.ln case ofinsufficient ventilation, wear appropriate respiratoryprotective equipment to avoid contact with skin andeyes.