Citric Acid

Citric acid > > Citric acid is a natural occurring fruit acid, produced commercially > by microbial fermentation of a carbohydrate substrate. Citric acid is > the most widely used organic acid and pH-control agent in foods, > beverages, pharmaceuticals and technical applications. > > Citric acid occurs as colourless crystals or as white, crystalline > powder with a strongly acidic taste. It is very soluble in water, > freely soluble in ethanol (96 %) and sparingly soluble in ether. > > Citric acid is non-toxic and has a low reactivity. It is chemically > stable if stored at ambient temperatures. Citric acid is fully > biodegradable and can be disposed of with regular waste or sewage. > > Assay (Acidimetric)              99.5 –101.0% > Residue after ignition        0.02% > Water0.5%Insoluble matter            0.005% > Chloride(Cl)                    0.001% > Phosphate (PO4)                    0.001% > Sulphate(SO4)                      0.002% > Arsenic(As)                          0.0001% > Heavy metals (as Pb)            0.001% >