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W230618

Citric acid

≥99.5%, FCC, FG

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About This Item

Linear Formula:
HOC(COOH)(CH2COOH)2
CAS Number:
77-92-9
Molecular Weight:
192.12
PubChem Substance ID:
24900992
UNSPSC Code:
12164502
Council of Europe no.:
20c
FEMA Number:
2306
NACRES:
NA.21
EC Number:
201-069-1
MDL number:
MFCD00011669
Beilstein/REAXYS Number:
782061
E Number:
E330
Organoleptic:
odorless
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

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biological source

synthetic

Quality Level

300, 400

grade

FG, Halal, Kosher

reg. compliance

FCC, FDA 21 CFR 117, FDA 21 CFR 184.1033, EU Regulation 1333/2008 & 178/2002

assay

≥99.5%

form

powder or granules

expl. lim.

8 %, 65 °F

pKa 

(1) 3.13, (2) 4.76, (3) 6.4

mp

153-159 °C (lit.)

solubility

water: 383 g/L at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

odorless

SMILES string

OC(=O)CC(O)(CC(O)=O)C(O)=O

InChI

1S/C6H8O7/c7-3(8)1-6(13,5(11)12)2-4(9)10/h13H,1-2H2,(H,7,8)(H,9,10)(H,11,12)

InChI key

KRKNYBCHXYNGOX-UHFFFAOYSA-N

Gene Information

human ... SRC(6714)

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General description

Citric acid is an important organic acid that is extensively used in the food industry as a pH control agent, flavor modifier, an antimicrobial agent, a leavening agent and as an antioxidant. The treatment of potato-based foods with a combination of citric acid and glycine in low concentration may reduce the formation of acrylamide with minimal effect on the flavor. Citric acid is also an effective anti-browning agent of food and beverages due to its ability to inhibit the activity of polyphenol oxidase (PPO) enzyme responsible for browning.

Application


  • Integrated time-series biochemical, transcriptomic, and metabolomic analyses reveal key metabolites and signaling pathways in the liver of the Chinese soft-shelled turtle (Pelodiscus sinensis) against Aeromonas hydrophila infection.: This study uses a combination of biochemical, transcriptomic, and metabolomic approaches to identify critical metabolites and pathways, including those involving citric acid, in the response of the Chinese soft-shelled turtle to bacterial infection (Ji et al., 2024).

  • Enhancement of vitamin B(6) production driven by omics analysis combined with fermentation optimization.: The study integrates omics analyses with fermentation strategies to boost vitamin B6 production, identifying citric acid as a pivotal metabolic component in the optimization process (Tian et al., 2024).

Disclaimer

The product is not intended for use as a biocide under global biocide regulations, including but not limited to US EPA′s Federal Insecticide Fungicide and Rodenticide Act, European Biocidal Products Regulation, Canada’s Pest Management Regulatory Agency, Turkey’s Biocidal Products Regulation, Korea’s Consumer Chemical Products and Biocide Safety Management Act (K-BPR) and others.

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H319,H335

Hazard Classifications

Eye Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

11 - Combustible Solids

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT5596
SHBT5597
SHBT5594
SHBS9658
SHBR9453

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Find documentation for the products that you have recently purchased in the Document Library.

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Burdock GA
Encyclopedia of Food and Color Additives, 1, 613-616 (1997)
Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system
Low M Y, et al.
Journal of Agricultural and Food Chemistry, 54(16), 5976-5983 (2006)
Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products
Ali HM, et al
Journal of Food Science and Technology, 52(6), 3651-3659 (2015)
Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut
Jiang, Y, et al
Journal of Food Engineering, 63(3), 325-328 (2004)
Prevention of enzymatic browning in fruit and vegetables
Ioannou I
European Scientific Journal, 9(30), 310-341 (2013)
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Global Trade Item Number

SKUGTIN
W230618-1KG-K04061835565429
W230618-10KG-K04061835565412
W230618-SAMPLE-K04061835522323
W230618-25KG-K04061835565436

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