Food Grade Citric Acid 99.8% CAS 77-92-9 with Widespread Use Complemented

Molecular form. C6H8O7. Citric acid (CA) is an important organic weak acid. It is a colorless crystal, odorless, soluble in water and acidic in solution. In biochemistry, it is an intermediate in the citric acid cycle (tricarboxylic acid cycle), which occurs in the metabolism of all aerobic organisms. Citric acid is widely used as an acidity regulator (GB2760-2014), flavoring agent and chelating agent.

Citric acid can exist as anhydrous or monohydrous. The crystal form of citric acid is different due to different crystallization conditions, slightly weathered in dry air, hygroscopic in humid air, heating can be decomposed into a variety of products, and can react with acids, bases, glycerin, etc. Anhydrous citric acid is crystallized from hot water, while citric acid monohydrate is crystallized from cold water. Citric acid monohydrate can be converted to anhydrous citric acid at about 78 °C by removing bound water. Citric acid can also be dissolved in anhydrous ethanol at 15 °C (76 parts citric acid per 100 parts of ethanol) and can react with ethanol to form ethyl citrate. At temperatures above about 175 °C, the citric acid breaks down and releases carbon dioxide.