Citric acid

Citric acid

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> 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 control agent in foods,

> beverages, rmaceuticals and technical applications.

>

> Citric acid occurs as colourless crystals or as white, crystallear="none">

> 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- 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%

> ste (PO4) 0.001%

> Sulte(SO4) 0.002%

> Arsenic(As) 0.0001%

> Heavy metals (as Pb) 0.001%

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