Citric Acid Anhydrous

Anhydrous citric acid is colorless translucent crystal or white fine powder crystal, odorless, with strong sour taste. Citric acid has obvious retarding effect on concrete, and the content in concrete is usually 0.03%~0.10%. When the dosage is 0.05%, the strength of 28d concrete is still improved, and the strength will be weakened by increasing the dosage. The addition of citric acid can slightly change the gas content of concrete and improve the frost resistance of concrete.

1, it has a retarding effect on concrete, delaying the initial and final solidification time of concrete;

2, It has a retarding effect on gypsum based products, delaying the initial and final solidification time of gypsum;

3, in the self-leveling mortar products, the combination of citric acid and casein has better retarding effect. ;

4, convenient summer concrete construction and long-distance transportation.

In terms of food additives, it is mainly used in refreshing beverages such as carbonated beverages, fruit juice beverages, and lactic acid beverages, and pickled products, and its demand varies with seasonal climate changes. Citric acid accounts for about 2/3 of the total consumption of sour agents. Adding citric acid to canned fruit can maintain or improve the flavor of the fruit, increase the acidity (reduce the pH value) of some fruits with low acidity when stored in cans, weaken the heat resistance of microorganisms and inhibit their growth, and prevent low acidity. Bacterial expansion and damage often occur in canned fruit. Adding citric acid to the candy as a sour agent is easy to harmonize with the fruity taste. The use of citric acid in gel food such as jam and jelly can effectively reduce the negative charge of pectin, so that the hydrogen bonds between pectin molecules can be gelled. When processing canned vegetables, some vegetables are alkaline, and using citric acid as a pH regulator can not only play a seasoning role, but also maintain its quality. Citric acid has the characteristics of chelation and pH adjustment, which can increase the performance of antioxidants, inhibit enzyme activity and prolong the shelf life of food in the processing of quick-frozen food.

Tili ndi mafakitale apamwamba kwambiri omwe ali ndi mgwirizano wozama, omwe angakupatseni mankhwala apamwamba kwambiri komanso mitengo yampikisano. Ndipo titha kuperekanso kuchotsera pogula zinthu zambiri.Ndipo timagwirizana ndi makampani ambiri otumiza katundu, amatha kubweretsa zinthu mosatekeseka m'manja mwanu. Kutumiza nthawi ndi za 3-20 masiku chitsimikiziro cha malipiro.

Citric acid is the intermediate product of the plants of a natural composition and physiological metabolism, is also one of the organic acids widely used in the field of food, medicine, chemical industry. It is colorless transparent or translucent crystal,or granular, particle powder, odorless, although has strong sour, but a pleasant, slightly astringent taste. In the warm air gradually disintegrate, in the humid air, it is slight deliquescence.

1. Widely used in all kinds of drinks, soft drinks, wine, candy, snacks, biscuits, canned fruit juices, dairy products, also can be used as a cooking oil antioxidants. Anhydrous citric acid used in solid drinks a lot.

2. Citric Acid is a good rock mixture, Can be used for testing the acid resistance of ceramic tile of architectural pottery reagents.

3. Citric acid and sodium citrate buffer used for flue gas desulfurization.

4. Citric acid is a kind of fruit acid, can be used to accelerate the cutin renewal, commonly used in lotions, creams, shampoo, whitening, anti-aging products, acne products.

5. Citric acid is an important organic acid, containing citric acid monohydrate and anhydrous citric acid.Because of its mild and refreshing acidity.

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