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1.What is Citric Acid Anhydrous?

Citric Acid Anhydrous is widely distributed in nature. Citric Acid Anhydrous is found in the fruits of plants such as lemons, citrus, pineapples, etc. and in the bones, muscles and blood of animals. Synthetic Citric Acid Anhydrous is produced by fermentation of sugar-containing substances such as granulated sugar, molasses, starch and grapes. Many kinds of fruits and vegetables, especially citrus fruits, contain high levels of Citric Acid Anhydrous, especially lemons and limes - they contain large amounts of Citric Acid Anhydrous, up to 8% after drying (in fruit juices about 47 g/L). In citrus fruits, Citric Acid Anhydrous levels range between 0.005 mol/L in oranges and grapes and 0.30 mol/L in lemons and limes. This content varies with different cultivars and plant growth.

2.How is Citric Acid Anhydrous produced?

Microbial fermentation is used in the industrial production of Citric Acid Anhydrous, and there are only a few species of Aspergillus and Saccharomyces cerevisiae that are valuable, among which Aspergillus niger is the competitive strain in the industry. Aspergillus niger is cultured on agar, where it forms confined colonies, which are incubated at room temperature for 10-14 days and become abundant and dense sporulating peduncles, the colonies are black or sometimes dark brownish-black in color. Considering that the Citric Acid Anhydrous producing bacteria should have the characteristics of strong acid producing ability and high resistance to Citric Acid Anhydrous concentration, the acidic filter paper method, color changing circle method and single spore transplantation method can be used to separate Aspergillus niger from the Citric Acid Anhydrous producing bacteria in order to avoid the interference of other stray bacteria and to make it become the black Aspergillus niger for Citric Acid Anhydrous production.

3.How is Citric Acid Anhydrous stored and distributed?

1. Food grade should be transported and stored according to food hygiene requirements. Avoid mixing and transporting, and load and unload lightly when handling to prevent damage to the package. 2. Precautions for safe operation: In places where dust is generated, provide suitable exhaust equipment. General fire protection measures. 3. Storage conditions:Keep sealed and keep away from light Temperature conditions:Room temperature 4. Moisture-proofing:To avoid the bag from breaking, to avoid its moisture and rain, so as to ensure that its properties will not change. To avoid unnecessary losses. 5. Anti-temperature: when under the influence of high temperature, performance, properties will be more or less affected, therefore, in the storage must avoid high temperature. 6. Fire prevention: When storing, pay special attention to fire prevention.

4.What is Citric Acid Anhydrous used for?

In food additives, it is mainly used in 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 the fruits, increase the acidity of certain fruits with low acidity when canned (lowering the pH value), weaken the heat resistance of microorganisms and inhibit their growth, and prevent bacterial bloating and destruction of canned fruits that often occurs in canned fruits with low acidity. Adding citric acid as a souring agent in candies is easy to harmonize with the fruit flavor. The use of citric acid in gel foods such as jams and jellies can effectively reduce the negative charge of pectin.