Citric Acid

Citric Acid has many uses in food production. It is a flavor enhancer, preservative, and helps facilitate the ripening process. Since many bacteria are unable to grow in an acidic environment, citric acid is often added to jams, jellies, candy, canned foods, and even meat products as a form of preservation.

Acidity is an important parameter in food. Not only does acidity affect the flavor of the food item in question, it also influences the growth ability of microorganisms, such as bacteria and fungi. Commonly, the higher the acidity of a food item, the less likely are the chances that it is spoilt by microorganisms.

Citric acid is widely used as a flavouring, as an acidifier and chelating agent. The most common uses of citric acid are as a preservative and flavouring agent in food and beverages such as soft drinks. Citric acid is used as an emulsifying agent in ice-creams. Citric acid is considered as an excellent chelating agent.

Citric acid in the food industry:

Citric acid in the food industry for about 75% of global consumption in the food and beverage industries. The molecular formula of citric acid is C 6 H 8 O 7 and it makes up 8% of the dry mass of some citrus fruits. The global citric acid market in 2019 exceeded 2.1 million tons. Citric acid is found in peppers, tomatoes, artichokes and most berries. From the human point of view, citric acid is a vital component of the krebs cycle in the metabolism and oxidation of fats, carbohydrates and proteins. By far the most important, versatile and widely used organic acid is citric acid. Used in food, beverage and pharmaceutical industries. About 320,000 tons of citric acid are used in the production of food and beverages every year. According to the form, the citric acid market is divided into anhydrous and liquid. Anhydrous citric acid, meanwhile, is more widely used because it is widely used in the production of a variety of food products such as ice cream, jams, jellies, canned foods and more.