chlorine

CITRIC ACID MONOHYDRATE

ITEM	Specification
Appearance	White crystalline powder
Identification	pass
Water solution	20% Clarity
Assay %	99.93
Moisture %	8.54
Sulphate ash %	0.01
Sulphate	≤ 20 ppm
Oxalate	≤ 20 ppm
Calcium	≤ 20 ppm
Heavy Metals	≤ 1 ppm
Iron	≤ 1 ppm
Chloride	≤ 5 ppm
Barium	pass
Endotoxin of Germ	≤ 0.5 Tu/mg
Aluminium	≤ 0.2 ppm
Arsenic	≤ 1 ppm
Mercury	≤ 0.1 ppm
Lead	≤ 0.5 ppm
Organic Volatile Impurity	pass
Tridodecylamine	≤0.1 ppm
PH	1.81
Mesh Size	8-60 Mesh≥90%

CITRIC ACID ANHYDROUS

ITEM	Specification
Appearance	White crystalline powder
Identification-Citrate	Pass of test
Assay %	99.85
Water %	0.23
Sulphate ash %	0.010
Oxalate	Less than 100 ppm
Sulfate	Less than 150 ppm
Arsenic	none
Heavy Metals	none
Barium (Ba)	pass
Calcium (Ca)	Less than 200 ppm
Ferric (Fe)	Less than 50 ppm
Chloride (Cl)	Less than 50 ppm
Lead (Pb)	none
Mercury (Hg)	none
Readily carbonizable  Substances	N0ne
Method BP 1998/USP24	Method Used BP 1998/USP24

 citric acid, chemical formula C6H8O7 is a mild acid used for food and beverage additives.
        Citric acid is both monohydrate and anhydrous, dissolves well. Used for food additives. Widely used. To increase the acidity of food and beverages. Used to adjust the acidity. By adjusting the pH (acidity) of the food so that the food is an acidified food (Acidified food)
        Citric acid an important ingredient in citrus flavoring, as well as the production of artificial vinegar. Citric acid is an organic acid, a weak acid with the molecular formula C6H8O7, found naturally in many foods such as citrus, mango, for use as a flavoring agent in foods and sour. Soft drinks such as ice cream, desserts are preservatives to preserve food. Produce artificial lemonade Is a substance that traps metals in hard water Descaling agent Mixed in soap and as a cleaning agent
        Citric acid in the beverage industry Whether it is fruit juice Various types of nectar, both compressed carbon dioxide and non-carbon dioxide Or beverages that contain alcohol, use citric acid or citric acid salts to make the drink have a good taste and acidity-base It also acts as a preservative to help extend the shelf life of the product and help the color, aroma and taste of the beverage to be more stable. Moreover, the citric acid in carbonated beverages will help the smell of the drink appear more prominent. For wine products, citric acid helps to improve acidity and prevent oxidation.
         Citric acid in the canned vegetable and fruit industry. Citric acid helps lower acidity-base. And found to reduce the temperature and duration of sterilization in the frozen fruit and vegetable industry In addition, citric acid helps to adjust the acid-base, but can also combine with contaminated metals to form complexes. Resulting in ascorbic acid acid) that is naturally present in vegetables or fruits is more stable Which will continue to affect the color stability The smell and taste of the product This is because ascorbic acid is considered a natural antioxidant, while the slowing down of the brown that occurs in bananas or dried apples can be done. By dipping bananas or apples in a mixture of citric acid and erythorbic acid
           In cheese products, citric acid or sodium is often used. Citrate citrate) is a preservative Flavoring or emulsifier (Emulsifier) ​​for sweets. Citric acid will help emphasize the smell and flavor of fruit in the dessert, preventing the crystallization of sugar. In addition, meat products use citric acid and citrate salt to help the meat absorb water better.
         Citric acid acts
    Used to adjust the acidity by adjusting the PH value of the food.
    Flavoring agent, which makes food and beverages taste sour
    Is rancid (antioxidant)
       Is a preservative (preservative)
       Is a chelating agent
       Is a cleaning agent
           The company has imported from China, America, in the country Distribution of 25 kilograms each bag. Delivered throughout the country.