Cas:77-92-9 Citric Acid powder
| product name |
Citric Acid |
| cas number |
77-92-9 |
| apperance |
White crystal powder |
| Density |
1.8±0.1 g/cm3 |
| MF |
C6H8O7 |
| MW |
192.124 |
Citric acid (CA), also known as citric acid, with the molecular formula C6H8O7, is an important organic acid. It is colorless crystals, odorless, has a strong acid taste, is easily soluble in water, and is a natural preservative and food additive. .
Structurally, citric acid is a tricarboxylic acid compound, and therefore has similar physical and chemical properties to other carboxylic acids. Citric acid is a strong organic acid with 3 H+ that can be ionized.
At room temperature, citric acid is a white crystalline powder, odorless and extremely acidic [2], with a density of 1.542g/cm3, a melting point of 153-159°C, and decomposition of water and carbon dioxide above 175°C. Citric acid is easily soluble in water and ethanol, with a solubility of 59% at 20°C. The pH of its 2% aqueous solution is 2.1. The crystalline form of citric acid is different due to different crystallization conditions. It is slightly weathered in dry air and hygroscopic in moist air. It can be decomposed into various products when heated, and can react with acids, alkalis, glycerol, etc.
food industry
Citric acid is the world's largest organic acid produced by biochemical methods. Citric acid and salts are one of the pillar products of the fermentation industry, mainly used in the food industry, such as sour agents, solubilizers, buffers, antioxidants, Deodorant, flavor enhancer, gelling agent, toner, etc.
In terms of food additives, it is mainly used in carbonated beverages, fruit juice beverages, lactic acid beverages and other refreshing beverages and pickled products, and their demand is subject to seasonal climate changes. Citric acid accounts for about 2/3 of the total consumption of sour agents. Adding citric acid to canned fruits can maintain or improve the flavor of fruits, increase the acidity of some fruits with lower acidity (reduce the pH value), weaken the heat resistance of microorganisms and inhibit their growth, and prevent those with lower acidity. Bacterial swelling and destruction often occurs in canned fruits. Adding citric acid as a sour agent in candies is easy to harmonize with fruit flavors. The use of citric acid in gelatinous food such as sauce and jelly can effectively reduce the negative charge of pectin, so that the intermolecular hydrogen bonds of pectin will be combined to form a gel. When processing canned vegetables, some vegetables show an alkaline reaction. Using citric acid as a pH regulator can not only play a role in flavoring, but also maintain its quality. The properties of citric acid for chelating and adjusting the pH value enable it to increase the performance of antioxidants, inhibit enzyme activity, and extend the shelf life of food during the processing of quick-frozen foods.
Metal cleaning
Citric acid is an organic acid produced by microbial fermentation. It is widely used in detergent production. Its specificity and chelation function play a positive role. In the actual use process, citric acid has a good performance, mainly in terms of safety. The raw materials for preparing citric acid are all derived from food, which is a safe food-grade microorganism. The use of citric acid will not affect the environment. It is relatively easy to degrade under the action of microorganisms and heat. Its own chelating ability is also relatively strong. It is mainly timely that citrate has relatively strong chelation to manganese ions and iron ions. Ability and use effect are also more prominent. The performance of citric acid in detergents is also more prominent in corrosion inhibition. Pickling is an important part of chemical cleaning. Compared with inorganic acids, the acidity of citric acid is relatively weak. The corrosiveness produced is also relatively small, the safety and reliability of citric acid cleaning is relatively strong, and the waste liquid is also relatively easy to handle, which will not cause harm to the human body.
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