Ttca/Ensign New Product Citric Acid Anhydrous Wholesale Acidulant Food Additives

• CAS No.: 77-92-9
• Formula: C6h8o7
• EINECS: 201-069-1
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Plastic
• Storage Method: Normal
• Model NO.: Citric Acid Anhydrous
• Shelf Life: 2 Years
• Type: Acidity Regulators
• CAS No: 77-92-9
• Mf: C6h8o7
• Appearance: Colourless or White Crystalline Powder
• Usage: Daily Flavor
• Grade: Food Grade
• Transport Package: Bag, Carton, Drum
• Specification: 25kg/Bag
• Trademark: Arshine
• Origin: China
• HS Code: 2918140000
• Production Capacity: 200 Tons/Year

Product Description

 TTCA/Ensign new product Citric Acid Anhydrous wholesale acidulant food additives

TEST ITEM	BP2011	E330	USP34	FCC7	TTCA ENTERPRISE SPEC
CHARACTERISTICS	COLORLESS OR WHITE CRYSTAL
IDENTIFICATION	PASS TEST
LIGHT TRANSMITTANCE	-	-	-	-	≥98%
CLARITY&COLOUR OF SOLUTION	PASS TEST	-	PASS TEST	-	PASS TEST
ASSAY	99.5-100.5%	≥99.5%	99.5-100.5%	99.5-100.5%	99.90%
WATER	≤1.0%	≤0.5%	≤0.1%	≤0.5%	≤0.1%
SULPHATED ASH	≤0.1%	≤0.05%	≤0.1%	≤0.05%	≤0.05%
SULPHATE	≤150PPM	-	≤150PPM	-	≤20PPM
OXALATE	≤360PPM	≤100PPM	≤360PPM	NO TURBIDITY FORMS	≤20PPM
CALCIUM	-	-	-	-	≤20PPM
HEAVY METALS	≤10PPM	≤5PPM	≤10PPM	-	≤1PPM
IRON	-	-	-	-	≤1PPM
CHLORIDE	-	-	-	-	≤5PPM
READILY CARBONISABLE SUBSTANCES	NOT EXCEEDING THE STANDARD	NOT EXCEEDING THE STANDARD	NOT EXCEEDING THE STANDARD	A≤0.52 T%≥30	K≤1.0
BACTERIAL ENDOTOXINS	≤0.5IU/MG	-	PASS TEST	-	≤0.5IU/MG
ALUMINIUM	≤0.2PPM	-	≤0.2PPM	-	≤0.2PPM
ARSENIC	-	≤1PPM	-	-	≤1PPM
MERCURY	-	≤1PPM	-	-	≤0.1PPM
LEAD	-	≤1PPM	-	≤0.5PPM	≤0.5PPM
TRIDODECYLAMINE	-	-	-	≤0.1PPM	≤0.1PPM
POLYCYCLIC AROMATIC HYDROCARBONS (PAH)	-	-	-	-	≤0.05 (20-350NM)
ISOCITRIC ACID	-	-	-	-	PASS TEST
WATER INSOLUBLE SUBSTANCES	-	-	-	-	FILTRATION TIME NOT MORE THAN 1MIN; FILTER MEMBRANCE DOESN'T BASCIALLY CHANGE COLOR VISUAL MOTTLED PARTICLES NOT MORE THAN 3

Introduction
Other Names: Citric Acid Anhydrous
CAS No.:77-92-9
Molecular formula: C6H8O7
EINECS No.: 201-069-1
Anhydrous citric acid is called the first edible sour agent, and it is stipulated as an allowable acidity regulator for food. In the food industry, it is widely used as a sour agent, solubilizer, buffer, antioxidant, deodorant, chelating agent, etc.
Application
1. Drinks
The consumption of citric acid in the beverage industry accounts for 75% to 80% of the total citric acid production. Citric acid is one of the natural components of fruit juice. It not only imparts fruit flavor, but also has the functions of solubilization, buffering, and anti-oxidation. It makes the sugar, flavor, pigment and other ingredients in the beverage blend and coordinate to form a harmonious taste and aroma, which can increase anti-microbial properties. Anti-corrosion effect. Therefore, it is widely used in the preparation of various fruit-based soft drinks.
2. Jam and jelly
The role of citric acid in jam and jelly is similar to that in beverages. It mainly adjusts the pH of the product and imparts sour taste to the product. In the production of jam, it can improve the flavor and prevent the defects of sucrose crystallizing and sand.
3. Candy
The addition of citric acid to candies can increase the sourness and prevent the oxidation of various ingredients and the precipitation of sucrose crystals. Generally, sour candy can contain 2% citric acid. In the production of pectin jelly, citric acid can adjust the acidity and enhance the gel strength. Anhydrous citric acid is used in chewing gum and powdered foods.
4. Frozen food
Citric acid has the characteristics of chelating and adjusting pH, which can strengthen the effect of antioxidants and deactivate enzymes, and can more reliably ensure the stability of frozen foods. Citric acid alone or in combination with erythorbic acid helps to extend the shelf life of frozen fish and shellfish. It can inactivate enzymes that can cause fish spoilage and shellfish deterioration and chelate trace elements. Seafood products should generally be soaked in 0.25% citric acid and 0.2% erythorbic acid solution before freezing, which is conducive to preservation and refrigeration. It is also effective for fresh pork preservation and prevention of corruption. Citric acid can also inhibit the deterioration of the color and aroma of frozen fruits, which is also the performance of inhibiting the enzyme system in the fruit and preventing the oxidation of trace elements.