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Food Additives

Citric acid CAS 77-92-9

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Product Details

Chemical Name:Citric acid

Synonyms:Citric acid anhydrous

Molecular Structure:

Product Typical Properties

Items Specification
Appearance White crystallization
content (%) 90.1
oxalate (%) 0.08
sulfate (%) 0.009
iron (%) 0.01
pH value 2.6
M str% 0.037



Citric acid

It is the most functional and versatile sour flavor agent. It has high solubility and strong chelating ability to metal ions, and can be used in various foods. It can be used in moderation according to production needs. In addition, this product can also be used as an antioxidant synergist, synergist for complex potato starch bleach, and preservative. Widely used as an acid flavoring agent and pharmaceutical additive in Chemicalbook food and beverages. It can also be used as a raw material and additive for cosmetics, metal cleaning agents, mordants, non-toxic plasticizers, and boiler scale inhibitors. Its main salt products include sodium citrate, calcium, and ammonium salts. Sodium citrate is a blood anticoagulant, while ferric ammonium citrate can be used as a blood tonic.

Product Usage

  1. Food

Sourness agent

Widely used in the production of various beverages, fruit juices, canned goods, candies, jams, and jellies, making the product refreshing and delicious with a fruity sweetness. As one of the natural ingredients of fruit juice, anhydrous citric acid not only gives the beverage fruit flavor, but also has the functions of solubilization, buffering, antioxidant, etc. It can blend and coordinate the sugar, essence, pigment and other components in the beverage to form a suitable taste and flavor


Antioxidant synergist

It can prevent oxidation and browning of raw materials. Anhydrous citric acid is usually used as a synergistic agent to control the activity of phenolic enzymes and prevent enzymatic browning. A molecule of crystalline water anhydrous citric acid can be used as an antioxidant in edible oils. Adding anhydrous citric acid can improve the taste of ice cream, increase emulsifying stability, and prevent oxidation. In jam and jelly, it can also enhance flavor and have antioxidant effects. When pickling and processing various meats and vegetables, adding or coating anhydrous citric acid can improve flavor, remove fishiness and odor, and resist oxidation.


During the processing of vegetables and fruits, due to differences in variety, origin, harvest period, and storage time, their acid content may vary, which brings inconvenience to industry. Therefore, it is necessary to control the acidity of the solution to ensure product quality, inhibit bacterial growth, reduce sterilization time, and lower sterilization temperature.


  1. Chemical Industry

Plasticizers, detergents.


  1. Cosmetics



Product Packaging



Product Storage

Please store in a dry, cool and dark place




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