We, Envo Industry is the leading supplier of the Citric acid in Mid north China. We have been in this line sine 1988, and started exporting since 2008.
Citric acid is an important organic acid, also known as citric acid, colorless crystal, often contains a molecule of crystal water, odorless, has a strong sour taste, easily soluble in water. Its calcium salts are more soluble in cold water than in hot water, and this property is often used to identify and separate citric acid. Anhydrous citric acid can be obtained by controlling proper temperature during crystallization. It is widely used in industry, food industry and cosmetic industry.
Naturally occurring
Natural citric acid is widely distributed in nature. Natural citric acid is found in the fruits of plants such as lemons, oranges and pineapples and in the bones, muscles and blood of animals. Synthetic citric acid is produced by fermentation of sugar, molasses, starch and grapes. It can be divided into anhydrous and Pure citric acid is colorless transparent crystal or white powder, odorless, with an attractive sour hydrates
Many fruits and vegetables, especially citrus fruits, contain high levels of citric acid, especially lemons and limes – they contain high levels of citric acid, up to 8% when dried (about 47 g/L in fruit juices [3]). Citric acid levels in citrus fruits range between 0.005 mol/L of oranges and grapes and 0.30 mol/L of lemons and limes. This amount varies with different cultivated species and plant growth.
Application
In terms of food additives, it is mainly used in carbonated drinks, fruit juice drinks, lactic acid drinks and other cool drinks and pickled products, and its demand varies with the seasonal climate. Citric acid accounts for about 2/3 of the total consumption of sourcers. Adding citric acid to canned fruits can maintain or improve the flavor of fruits in storage, improve the acidity of some fruit cans with low acidity (reduce pH value), weaken the heat resistance of microorganisms and inhibit their growth, and prevent the bacterial swelling and destruction of canned fruits with low acidity. The addition of citric acid to candies as an acid agent is easy to harmonize with fruit flavors. The use of citric acid in gel foods such as sauce and jelly can effectively reduce the negative charge of pectin, so that the hydrogen bond between pectin molecules and gel. In processing canned vegetables, some vegetables are alkaline reaction, using citric acid as pH regulator, not only can play a role in seasoning, but also can maintain its quality. Citric acid has the properties of chelation and pH adjustment, which can increase antioxidant performance, inhibit enzyme activity and prolong food storage life in the processing of frozen food.
In vivo transformation of higher organisms
Citric acid is an important compound in the physiological process of converting fats, proteins and sugars into carbon dioxide. These chemical reactions are at the heart of almost all metabolism and provide energy for higher organisms. This sequence of reactions is called the citric acid cycle,The Krebs cycle or Krebs cycle.
