Citric Acid Anhydroushigh Quatity CAS 77-92-9 Food Additive

• Customization: Available
• CAS No.: 77-92-9
• Formula: C6h10o8
• Model NO.: citric acid anhydrous
• EINECS: 200-662-2
• Nutritional Value: Nutritional
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Citric Acid
• Mesh: 30-100
• Heavy Metals: Max10ppm
• Appearance: Colorless or White Crystal
• Sample: Free Sample
• Transport Package: Bag
• Specification: 20kg/bags
• Origin: China
• HS Code: 2918140000
• Production Capacity: 10000ton/Month

Product Description

citric acid anhydrous is an organic compound with the molecular formula of c6h10o8. It is mainly used in food and beverage industry as sour agent, flavoring agent, preservative and preservative. It is also used as antioxidant, plasticizer and detergent in chemical industry, cosmetics industry and washing industry.

 

ITEM	SPECIFICATION	RESULT
Appearance	Colorless or white crystal	Colorless or white crystal
Identification	Complies with the limit Test	Conforms
Clarity&Colour of Solution	Pass test	Pass test
Purity	99.5~101.0%	99.96%
Moisture	7.5~8.8%	8.72%
Sulphated Ash	≤0.05%	0.01%
Sulphate	≤150ppm	<150ppm
Oxalic acid	≤100ppm	<100ppm
Heavy Metals	≤5ppm	<5ppm
Readily Carbonisable Substance	Pass test	Pass test
Bacterial Endotoxin	≤0.5IU/mg	<0.5IU/mg
Aluminium	≤0.2ppm	<0.2ppm
Lead	≤0.5ppm	<0.5ppm
Arsenic	≤1ppm	< 1ppm
Merc...	≤1ppm	< 1ppm
Mesh	8-80MESH	Conforms
Conclusion: IN CONFORMITY WITH BP/USP/FCC/E330

USP24/BP98/E330 Citric Acid, Citric Acid Anhydrous, Citric Acid Monohydrate

★Food Industry
Citric acid is known as the first edible sour agent, and China GB2760-1996 is the requirement for the allowable use of food acidity regulators. In the food industry, it is widely used as sour agent, solubilizer, buffer, antioxidant, deodorant and sweetener, chelating agent, and its specific uses are too numerous to enumerate. 
1. Drinks
Citric acid juice is a natural ingredient that not only imparts fruit flavor, but also has solubilizing buffering and anti-oxidation effects. It harmonizes and blends sugar, flavor, pigment and other ingredients in beverages to form a harmonious taste and aroma, which can increase resistance. Bactericidal effect of microorganisms.
2. Jams and jellies
Citric acid works in jams and jellies similar to what it does in beverages, adjusting the pH to make the product sour, the pH must be adjusted to be most suitable for a very narrow range of pectin condensation. Depending on the type of pectin, the pH can be limited between 3.0 and 3.4. In the production of jam, it can improve the flavor and prevent the defects of sucrose crystal sand.
3. Candy
Adding citric acid to candy can increase acidity and prevent oxidation of various ingredients and sucrose crystallization. A typical sour candy contains 2% citric acid. The process of boiling sugar and massecuite cooling is to connect acid, coloring, and flavor together. Citric acid produced from pectin can adjust the sour taste of candy and increase gel strength. Anhydrous citric acid is used in chewing gum and powdered foods.
4. Frozen food
Citric acid has the properties of chelating and adjusting pH, which can strengthen the effect of antioxidant and enzyme inactivation, and can more reliably ensure the stability of frozen food.