Citric Acid is designed for applications requiring acidity, stabilization, and flavor
Citric Acid provides stable foaming in egg whites, flavor adjustment in jellies and pate de fruit. Citric acid is also used in lemon curd to adjust the natural acid content in lemon and lime curd. Provides sour to tart taste. Aids in preservation. Used extensively in cakes, cheese making, confections, pickling, jams, sauces, mayonnaise, salad dressing, soups and spreads, nappage, and fruit glazes.
Molecular formula C6H8O7
Cas number 77-92-9
Stabilizer in ice cream and sorbets
Disperse easily in cold and hot liquids
Can enhance flavor tartness
Mesh size Min. 97% through No, 30 sieve. Max 5 % through No. 100 sieve.
(anhydrous basis) 99.5 to 100.5%
Water (Karl Fisher) Maximum 0.5%
Residue on ignition Maximum 0.05%
Oxalate Meets USP/FCC tests
Sulfate Meets USP test
Heavy metals Maximum 0.001 %
This food additive complies with all the compendial requirements of the U.S.
Pharmacopoeia. Food Chemical Codex, and Code of Federal Regulation
Citric Acid is slightly hydroscopic and should be stored under conditions of low temperature and low humidity in airtight containers to prevent caking.
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