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Citric Acid is a naturally occurring tricarboxylic acid derived from citrus fruits, available in both anhydrous and monohydrate crystalline forms. Known for its strong acidic profile and high solubility, it serves as a souring agent, chelating agent, pH regulator, and preservative across food, pharmaceutical, and personal care formulations. In its monohydrate IP grade, Citric Acid appears as free-flowing crystals that dissolve quickly ideal for syrups, jellies, beverages, & oral pharmaceutical suspensions. The anhydrous IP/USP form is supplied as colorless crystals or fine powder with a sharp taste, generally used in tablet manufacturing and powdered mixes where moisture sensitivity is critical. Also referred to as 2-Hydroxy-1,2,3-propane-tricarboxylic acid and E330 by speciality chemical suppliers and manufacturers, Citric Acid is further valued in industrial sectors for enhancing the performance of cleaning agents, descalers, and water treatment systems through metal ion chelation.
Citric Acid is a naturally occurring tricarboxylic acid derived from citrus fruits, available in both anhydrous and monohydrate crystalline forms. Known for its strong acidic profile and high solubility, it serves as a souring agent, chelating agent, pH regulator, and preservative across food, pharmaceutical, and personal care formulations. In its monohydrate IP grade, Citric Acid appears as free-flowing crystals that dissolve quickly ideal for syrups, jellies, beverages, & oral pharmaceutical suspensions. The anhydrous IP/USP form is supplied as colorless crystals or fine powder with a sharp taste, generally used in tablet manufacturing and powdered mixes where moisture sensitivity is crit...
Chemical Properties & Specifications
Inhibits microbial growth in dry mixes, nutraceuticals, and bakery.
Used to regulate alkalinity in effervescent tablets, powdered beverages, and rehydration solutions.
Enhances tanginess and corrects sweetness-acidity ratios in savory snacks, confections, and sherbets.
Provides a sour, tart profile in soft drinks, syrups, lozenges, and candies
Acts as a chelating agent by binding metal ions and lowering pH, thereby slowing oxidation and spoilage.
Commonly used in syrups, suspensions, lozenges, and effervescent formulations as a stabilizer and pH buffer.
Acidulant, preservative, chelating agent.
