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

I ntroduction
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.