Citric Acid | Buy Citric Acid

Citric Acid information is available below. To buy citric acid contact The Kissner Group.

General Citric acid is an odourless white crystalline powder with a strong acidic (sour) taste. It is used extensively in the food, beverage, pharmaceutical, and cosmetic industries. Common uses for citric acid powder include flavor enhancement, food preservation, bacterial inhabitant, pH adjuster, textile finishing agent, concrete/mortar retarding agent, and as an anti-oxidant. All major national and international food regulatory agencies as well as the US Food and Drug Administration have approved its use to be safe in food. Citric acid is naturally found in many fruits and vegetables, but is most concentrated in limes and lemons (highly sour fruits). There are two forms of citric acid including anhydrous (water-free) form that crystallizes from hot water and Monohydrate which is formed when citric acid is crystallized from cold water. The monohydrate form can be converted to anhydrous by heating it above 74 °C. Citric acid powder will decompose due to the loss of carbon dioxide and water when heated above 175 °C.
Synonyms citric acid citric acid hydrate Citric acid monohydrate 1,2,3-Propanetricarboxylic acid, 2-hydroxy-, monohydrate CAS # 5949-29-1 INS No. 330	Molecular formula C6 H8 O7 (anhydrous) C6 H8 O7 - H2 O (monohydrate)
Structure	CAS No 5949-29-1 (monohydrate) 77-92-9 (anhydrous)
History Citric acid was discovered during the 8th century by an alchemist named Jabir Ibn Hayyan (Geber). In 1784, it was isolated for the first time by a Swedish Chemist named Carl Wilhelm Scheele, who extracted it from an experiment involving lemon juice. In 1860, industrial-scale production began of the natural chemical began. In 1917, James Curries discovered that strains of the mold Aspergillus niger was an efficient source of citric acid production. Today, it is manufactured commercially in large-scale from lime, lemon juice, pineapple canning residues, and also by fermentation of cane sugar or molasses in the presence of the fungus called Aspergillus niger.     Citric acid is most concentrated in lemon and lime juice, comprising approximately 6% to 10% of the dry weight of the fruit. Orange juice contains significantly less citric acid than lime and lemon juice.
Uses Food Additive: it is used as a preservative and flavouring in food and beverages. It has a very sour taste, making it a necessary ingredient for sour candies and most commonly for soft drinks. It is a weak acid as opposed to a strong acid, which makes it safer to consume, otherwise it could corrode teeth. Pharmaceuticals: it is widely used as a stabilizing and flavouring agent in pharmaceutical products. In liquid form, it is used to enhance fruit flavours and create a desirable tart taste that helps hide medicinal flavours. It also helps maintain stability of the active medicinal ingredients by assisting in the dispersion of suspensions, buffering aqueous solutions, and sequestering trace metals. Water Softening: it chelates metals including iron from built-up water softener resins in both home and commercial tank systems. The addition of citric acid powder to cleaning materials such as soaps and detergents improves its performance by increasing the amount of foam that is produced during the cleaning process.
Safety All major national and international food regulatory agencies including the US Food and Drug Administration have approved citric acid as a safe food additive. People buy citric acid-containing products everyday because it is present in hundreds of natural foods. When people consume it, excess chemical is rapidly metabolized and almost completely eliminated from the human body. Due to the acidic pH level of citric acid, excess consumption can cause the tooth enamel to erode. It is recommended that protective clothing should be worn when in contact with dry powder because it can result in skin and eye irritation.
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