Favorites

Citric acid anhydrous 99.8% food grade

Trading Port：Qingdao Lead Time：15-20 working days

Reference FOB Price / Purchase Qty

Negotiable

1 ton (Min.Order)

Payment Terms:

Get Lowest Price

Contact Supplier

TDD-global

info@toodudu.com

Supplier Information

Beijing TDD E-commerce Co., Ltd

Online Store

Titanium dioxide, pigments, fillers, alcohols

Basic Info.

Items	Specifications
Appearance	White or of- white powder or crystlline power,odorless
Solubility	At room temperature, citric acid is a white crystalline powder. It can exist either in an anhydrous (water-free) form or as a monohydrate. The anhydrous form crystallizes from hot water, whereas the monohydrate forms when citric acid is crystallized from cold water. The monohydrate can be converted to the anhydrous form by heating it above 74 c. Citric acid also dissolves in absolute (anhydrous) ethanol (76 parts of citric acid per 100 parts of ethanol) at 15 degrees celsius. In chemical structure, citric acid shares the properties of other carboxylic acids. When heated above 175 c, it decomposes through the loss of carbon dioxide and water.
Melting Point	152°C~156°C

PSA	132.13
XLogP3	-1.7
Appearance	White crystalline powder
Density	1.665 g/cm3 @ Temp: 20 °C
Melting Point	153 °C
Boiling Point	142-143 °C
Flash Point	100ºC
Refractive Index	1.493~1.509
Water Solubility	H2O: 750 g/L (20 ºC)
Storage Conditions	Store at RT.
Vapor Pressure
Toxicity	LD50 in mice, rats (mmol/kg): 5.0, 4.6 i.p. (Gruber, Halbeisen)
Flammability characteristics	0.28-2.29 KG/CU M (DUST)
Explosive limit	vol% in air: 0.28.29
Odor	Odorless
Taste	Strongly acidic taste
PKA	2.79None

Use and manufacturing:

1. Citric acid is a weak organic acid that is known as a commodity chemical, as more than a million tonnes are produced every year by mycological fermentation on an industrial scale using crude sugar solutions, such as molasses and strains of Aspergillus niger. Citric acid is widely distributed in plants and in animal tissues and fluids and exist in greater than grace amounts in variety of fruits and vegetables, most notably in citrus fruits such as lemon and limes. Citric acid is mainly used as an acidifier, flavoring agent and chelating agent.

2. Used in sequestering agents for trace metals; determination of citrate-soluble phosphorus pentoxide.