Citric acid is the first major acid among organic acids, easily soluble in water, and is a natural preservative and food Additive. According to its water content, it can be divided into Citric Acid Mondydrate and Anhydrous Citric Acid. It is the most important organic acid widely used in food, pharmaceutical, daily chemical and other industries due to its physical properties, chemical properties and derivative properties.
Role of Citric Acid
Citric acid is mainly used as acidifier, solubilizer, buffer, antioxidant, deodorant, flavor enhancer, gelling agent, coloring agent. In addition, citric acid also inhibit bacteria, color protection, improve flavor, promote sucrose conversion and so on. Citric acid also has a chelating effect, can remove some harmful metals. Citric acid can prevent oxidation caused by enzyme catalysis and metal catalysis, thus preventing frozen fruits from changing color and taste.
The use of citric acid
Used in the food industry
Because citric acid has a mild and refreshing acidity, it is mainly used in food additives such as carbonated beverages, fruit juice drinks, lactic acid drinks and other refreshing beverages and pickled products, and its demand is subject to seasonal climate changes. Citric acid accounts for about 2/3 of the total consumption of acidulants.Adding citric acid to canned fruits can maintain or improve the flavor of canned fruits, improve the acidity of certain fruits with low acidity when canned (lower pH), weaken the resistance of microorganisms to heat and inhibit their growth, and prevent bacterial bloating and destruction of canned fruits that often occurs with low acidity. Adding citric acid as a souring agent in candy is easy to harmonize with the fruit flavor. The use of citric acid in gel foods such as jam and jelly can effectively reduce the negative charge of pectin, thus making the pectin intermolecular hydrogen bonding and gel. In the processing of canned vegetables, some vegetables are alkaline reaction, with citric acid as pH adjuster, not only can play a role in flavoring, but also to maintain its quality. Citric acid has the chelating effect and pH adjustment worthwhile characteristics in the processing of frozen food can increase the performance of antioxidants, inhibit enzyme activity, prolong the shelf life of food.
Citric Acid Mondydrate is mainly used as an acidic flavoring agent for refreshing drinks, fruit juices, jams, fruit candies and canned food, etc. It can also be used as an antioxidant for edible oil. It also improves the sensory properties of food, enhances appetite and promotes the digestion and absorption of calcium and phosphorus in the body.
Anhydrous Citric Acid is used in large quantities in solid beverages. Salts of citric acid such as calcium citrate and iron citrate are used as fortifying agents for certain foods that require the addition of calcium and iron ions. Esters of citric acid such as triethyl citrate can be used as non-toxic plasticizers, plastic films for food packaging, acidulants and preservatives in the beverage and food industries.
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