IUPAC Name
2-Hydroxy-1,2,3-propane tricarboxylic acid monohydrate
Cas Number
5949-29-1
HS Code
2918.14.00
Formula
C6H8O7.H2O
Appearance
White Crystalline Powder
Common Names
Citric Acid Monohydrate
Packaging
25 Kg Bag
Citrus fruits naturally contain citric acid, a weak organic acid with the formula C6H8O7. It is a component of the citric acid cycle, which all aerobic organisms need for metabolism. Over 70% of the yearly output of citric acid, which is generated in excess of a million tons worldwide, is utilized by the food and beverage sector as an acidifier or antioxidant to improve or preserve the tastes and scents of fruit juice, ice cream, and marmalades. There are two forms of citric acid: monohydrate, which crystallizes in cold water, and anhydrous, which crystallizes in hot water. Heating citric acid monohydrate will provide the anhydrous form of the acid.
Citric acid is produced by submerged fermentation using fungus from different sources of carbohydrates, such as molasses and starch-based media. As precipitation, calcium oxide is added to form the slightly soluble tri-calcium citrate tetrahydrate. The precipitate is removed by filtration and washed to remove impurities. It is treated with sulphuric acid to form calcium sulfate and filtered off. The citric acid liquid is then treated with active carbon and passed through a cation and anion exchanger. Finally, the liquid is concentrated in vacuum crystallizers at 20 - 25℃, forming citric acid monohydrate.
Citrus fruits naturally contain citric acid, a weak organic acid with the formula C6H8O7. It is a component of the citric acid cycle, which all aerobic organisms need for metabolism. Over 70% of the yearly output of citric acid, which is generated in excess of a million tons worldwide, is utilized by the food and beverage sector as an acidifier or antioxidant to improve or preserve the tastes and scents of fruit juice, ice cream, and marmalades. There are two forms of citric acid: monohydrate, which crystallizes in cold water, and anhydrous, which crystallizes in hot water. Heating citric acid monohydrate will provide the anhydrous form of the acid.
Citric acid is produced by submerged fermentation using fungus from different sources of carbohydrates, such as molasses and starch-based media. As precipitation, calcium oxide is added to form the slightly soluble tri-calcium citrate tetrahydrate. The precipitate is removed by filtration and washed to remove impurities. It is treated with sulphuric acid to form calcium sulfate and filtered off. The citric acid liquid is then treated with active carbon and passed through a cation and anion exchanger. Finally, the liquid is concentrated in vacuum crystallizers at 20 - 25℃, forming citric acid monohydrate.
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