Anhydrous Citric Acid Monohydrate White Powder For Industrial Wastewater Treatment Cas No 77-92-9

Citric acid, also known as CA, is a crucial organic weak acid with the chemical formula C ₆ H ₈ O ₇ . This colorless crystal is odorless and easily dissolves in water, giving the solution an acidic taste. In the field of biochemistry, citric acid serves as an intermediate in the citric acid cycle (also known as the tricarboxylic acid cycle), which is an essential process in the metabolism of all aerobic organisms.

Aside from its biological role, citric acid also has a wide range of applications in daily life. It is commonly used as an acidity regulator according to GB2760-2014, a seasoning agent for enhancing flavor, and a chelating agent for binding and removing metal ions. Its versatility and effectiveness make it a popular ingredient in various industries.

Citric acid is the most abundant organic acid produced by biochemical methods in the world. It is one of the essential products in the fermentation industry. Its main use is in the food industry, where it serves as an acid flavoring agent, solvent, buffering agent, antioxidant, deodorizer, flavor enhancer, gelling agent, and coloring agent. About two-thirds of the total consumption of acid flavoring agents is accounted for by citric acid. It is commonly added to carbonated drinks, fruit juice drinks, lactic acid drinks, pickled products, and other cool drinks. Its demand varies according to seasonal changes in climate.

Adding citric acid to canned fruits can improve or maintain their taste, increase the acidity of fruits with lower acidity when stored in cans, weakening the heat resistance of microorganisms, and inhibiting their growth. This prevents bacterial swelling and breakage that can occur in low-acidity canned fruits. It is also used as an acidity agent in candies to complement their fruit flavors. When used in gel foods, jams, and jellies, citric acid can effectively reduce the negative charge of pectin, allowing it to form a hydrogen bond and create a gel consistency. When processing canned vegetables, some vegetables exhibit an alkaline reaction. Citric acid can be used as a pH regulator in this case to not only function as a seasoning agent, but also maintain the quality of the vegetables. Its chelating and pH regulating properties make it a useful additive in frozen food processing to enhance antioxidant performance, inhibit enzyme activity, and extend shelf life.

Citric acid, produced through microbial fermentation, is an organic acid widely used in detergent production. Its specificity and chelating effect make it a valuable ingredient in cleaning products. One of its main advantages is its safety in practical use. The raw materials used to make citric acid are all grains, ensuring a safe and food grade source of microorganisms. Additionally, citric acid is easily biodegradable by microorganisms and heat, posing minimal impact on the environment. Its strong chelating ability, particularly with manganese and iron ions, makes it highly effective in cleaning.

As a chemical cleaning agent, citric acid has relatively low acidity compared to inorganic acids, making it less corrosive to equipment. Its safety and reliability are also notable, and its waste liquid is easy to handle without negative effects on human health or the environment.