Citric acid monohydrate is colorless crystal or white crystalline powder with a density of 1.54. Melting point 135-152ºC.
Flash point 173.9 ° C. Water Soluble 1630 g/L (20ºC). Citric acid monohydrate is mainly used in food and beverage industry
as sour flavor agent, seasoning agent and preservative, preservative. It is also used as antioxidant, plasticizer and detergent
in chemical industry, pharmaceutical intermediate, cosmetics industry and washing industry.

Citric acid (CA) citric acid anhydrous, also known as citrate, with the molecular form C6H10O8, is an important organic acid.
It is a colorless crystal, odorless, strongly acidic, easily soluble in water, an acidity regulator (GB2760 -- 2014) and a food additive.

Product Name:	Citric acid monohydrate	CAS NO:	5949-29-1
	Citric acid anhydrous		77-92-9
Appearance:	White  crystalline powder	Assay:	99%
Formula:	C6H10O8	Molecular weight:	210.1388
EINECS:	200-662-2	Application:	Food additive, Food Acidity Regulators

 

Citric Acid Specification:

1. Citric Acid Monohydrate-BP98/USP24
 

2. Citric Acid Anhydrous-BP98/USP24

Application:

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.

Packaging

1.10,15,20 or 25kgs/drum
    Paper fiberdrum
    Double-deck PE bag lining
2. Packing materials are in line with 
    the requirements of FDA.

Storage Conditions
1.Keep container tightly sealed.
2.Should store in cool, dry conditions
   in well sealed containers, shield from light.

3.Eligible for room temperature shipping.

Shipping and delivery:
1.Fedex, TNT,DHL,EMS,and soon.
2.3-5 working days upon received the payment.

About delivery of different orders