Food/pharma-grade citric acid in crystalline powder form. A clean-tasting acidulant that buffers pH, preserves freshness, and stabilizes emulsions—versatile across dairy, sweets, beverages, sauces, snacks, H&B, and pharma.
Food/pharma-grade citric acid in crystalline powder form. A clean-tasting acidulant that buffers pH, preserves freshness, and stabilizes emulsions—versatile across dairy, sweets, beverages, sauces, snacks, H&B, and pharma.
Stabilizer
Preservative
Flavoring
Buffering agent
Citric Acid is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Precise tartness and stable color.
Smooth body and reliable emulsions.
Clean sour note with good handling.
Predictable buffering and chelation.
Fermentation: Aspergillus niger ferments sugar-rich feedstock (e.g., dextrose/sucrose) to produce citric acid.
Primary production: Broth filtered to remove biomass; crude citric acid solution obtained.
Precipitation/separation: Lime treatment forms calcium citrate; acidulation with sulfuric acid liberates citric acid; solids removed.
Crystallization: Concentrated and crystallized to target grade; crystals washed for purity.
Drying & milling (QA): Dried, milled/sieved to spec; assay, pH, metals, and moisture confirmed; COA issued.
General: 0.05–1.0% w/w; trial recommended.
By application
Dairy drinks/processed dairy: 0.05–0.30%
Confectionery (gummies/jellies): 0.10–0.80% (blend with sugar to avoid localized inversion)
Beverages (RTD/juice/carbonates): 0.05–0.30% (profile-dependent)
Sauces & dressings: 0.05–0.25%
Snack seasonings: 0.50–2.00% in the dry blend
H&B / Pharma: q.s. to target pH/buffer capacity
Pairing citric acid with sodium citrate creates a robust buffer that locks in taste.
Its chelation helps reduce metal-catalyzed off-notes in beverages.
Its chelation helps reduce metal-catalyzed off-notes in beverages.
Pairing citric acid with sodium citrate creates a robust buffer that locks in taste.
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