Citric Acid Anhydrous
无水柠檬酸
Description
Citric Acid is naturally found in citrus fruits such as lemons and limes. Widely used as an acidifier, flavoring agent, or chelating agent, it is the most commonly used acidulant in food, nutrition, personal care, and animal nutrition applications.
Applications
1. Food and Beverage Industry
Flavor Enhancement: Adds a concentrated, tart sourness to soft drinks, fruit juices, hard candies, and sour confectionery without introducing extra moisture.
Acidity Regulation: Adjusts and stabilizes pH levels in sauces, jams, processed fruits, and baked goods.
Preservation: Lowers food pH below 4.5 to inhibit pathogenic bacteria and mold growth, extending shelf life in condiments and prepared foods.
Antioxidant: Chelates trace metals to prevent color and flavor degradation.
2. Pharmaceuticals and Nutraceuticals
Effervescent Formulations: Reacts with bicarbonates in water to release carbon dioxide, powering effervescent tablets and powders.
Active Ingredient (API): Serves as an active component in antacids (relieving acid indigestion) and osmotic laxatives used for bowel cleansing.
Excipient & Stabilizer: Acts as a buffer, chelating agent, or stabilizer in syrups, suspensions, and dry mixes.
3. Cosmetics and Personal Care
pH Balancing: Adjusts acidity in skin creams, shampoos, conditioners, and cleansers to match the skin's natural barrier.
Product Stability: Prevents ingredient degradation and optimizes preservative performance in personal care formulations.
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