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CAS No.: 77-92-9
Molecular Weight：192.12352
Introduction:
Citric acid (C6H8O7) is a tricarboxylic acid and a key intermediate in the citric acid cycle, a central metabolic pathway in living organisms. At room temperature, citric acid typically exists as a white crystalline solid, often encountered in its monohydrate form. It is odorless and possesses a strong acidic taste, which contributes to its widespread use as a flavoring and preservative agent. As a carboxylic acid derivative and a biochemical compound, citric acid plays essential roles in both biological systems and industrial applications.
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PRODUCT DESCRIPTION
Product Description Of Citric Acid Anhydrous 77-92-9
Citric Acid Anhydrous 77-92-9 is a natural component and intermediate product of physiological metabolism in animals and plants, and is also one of the most widely used organic acids in the food, pharmaceutical, and chemical industries. It is a colorless, transparent, or semi-transparent crystal, or granular, fine powder, odorless, with a strong acidic taste that is pleasant, but with a slight aftertaste. It gradually deliquesces in warm air and has slight hygroscopicity in humid air.
Natural distribution
Citric acid is widely distributed in nature, found in plant fruits such as lemons, oranges, pineapples, currants, raspberries, and grape juice, as well as in the bones, muscles, and blood of animals. Synthetic citric acid is produced by fermenting sugar-containing substances such as sugar, molasses, starch, and grapes, and can be classified into anhydrous and hydrated forms.
Pure citric acid is a colorless transparent crystal or white powder, odorless, with an appealing sour taste. The semi-transparent colorless crystals obtained from hot concentrated aqueous solutions are anhydrous, with a melting point of 153°C. The translucent colorless crystals obtained from cold aqueous solutions are the monohydrate form, with a density of 1.542. It softens at 75°C and melts at approximately 100°C.
The monohydrate form can lose water in dry air. It is a strong organic acid, soluble in water, ethanol, and ether.
It is used in the production of pharmaceuticals, soft drinks, candies, etc., and also serves as a metal cleaner, mordant, etc. Many fruits and vegetables, especially citrus fruits, contain significant amounts of citric acid, particularly lemons and limes—they contain large amounts of citric acid, with a content of up to 8% after drying (approximately 47 g/L in juice).
In citrus fruits, citric acid content ranges from 0.005 mol/L in oranges and grapes to 0.30 mol/L in lemons and limes. This content varies depending on the cultivar and growth conditions of the plant.
Chemical Properties Of Citric Acid Anhydrous 77-92-9
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