Aqueous citric acid

Aqueous citric acid

What is citric acid?
Citric acid is a natural substance and common metabolite in plants and animals. It is a multipurpose acid and the most widely used organic acid in food, beverages and medicine.

Because of its functionality and capabilities, citric acid and its salts (especially sodium and potassium) are used in many industrial applications for chelation, pH stabilization, pH adjustment, and derivatization. These uses include laundry detergents, shampoos, cosmetics, enhanced oil recovery, and chemical cleaning.

History:
The history of citric acid dates back to around 1200 AD, when the alchemist Vincentius Blavacensis discovered that the juice of lemons and tangerines contained an acidic substance. In 1893, Wehmer showed that certain fungi produced citric acid when grown on sugar solutions. The production of pasty citric acid using a carbohydrate (sugar) medium is almost the only commercial method for producing citric acid.
Applications
Citric acid is used in many food and industrial industries due to its unique properties. It is used to adjust acidity (pH), control and maintain pH (in the range of 2.5 to 6.5), as a chelating agent to form stable compounds with multiple metal ions, and as a dispersing agent to stabilize emulsions and other multiphase systems. . In addition, it has a sour and delicious taste, which is chosen as the favorite acidity in food and beverage products.



1. Food applications
Drinks
Citric acid, sodium citrate and potassium citrate are widely used in carbonated and non-carbonated beverages. The high solubility of citric acid in beverages is important. Citric acid also combines with other acids (such as malic acid) to help produce a unique flavor. The amount of acid used depends on the desired taste in the product as well as the evaluation of the taste and taste of the customer. Citric acid and its sodium and potassium salts are also used for pH stabilization in low-calorie beverages that contain acid-sensitive sweeteners. The concentration of acid in most carbonated drinks is in the range of 0.10 to 0.25 percent by weight.

Citric acid and its sodium and potassium salts are used in dry drink mixes, tea bags, innovative drinks and cocktail mixes to control pH and create flavor. The concentration of this acid in fruit flavors is 0.10 to 0.55%.

jam, jelly
Citric acid is used in jams and jellies to create a sour taste, to adjust the pH of the product, and for optimal gelation.

Sweets and candies
Citric acid is added to pickle and create a sour taste in candies.

Salads
A combination of citric acid and ascorbic acid, instead of sulfite, is used to prevent browning of fresh vegetables.

Semi-cooked and frozen foods
Citric acid, with its chelating and acidic properties, increases the effect of antioxidants and deactivates enzymes.