Food Grade Citric acid

Epocha master® acidum citricum (CA), notum etiam ut acidum citricum, cum formula hypothetica C H O , est acidum magnum organicum, crystallum hyalinum, inodoratum, sapore acido valido, in aqua facile solutum, est. regulator acorem (GB2760-2014) et cibum ELOGIUM.

Cibus Grade Acidum Citric acidum organicum cum maxima output producta methodis biochemicis in mundo. Cibus Gradus acidum citricum et salia una columnae productorum in fermentatione industria adhibita maxime in cibo industriae adhibentur, ut sapor acidus agentis, solubilizer, quiddam, antioxidant, deodorant, saporis amplificator, agens gelling, toner, etc.

In terms of food additives, they are mainly used in carbonated drinks, fruit juice drinks, lactic acid drinks and other cool drinks and pickled products, and their demand varies with the seasonal climate. Food Grade Citric Acid accounts for about 2/3 of the total consumption of acid flavoring agent. Adding Food Grade Citric Acid to canned fruits can maintain or improve the flavor of fruits, increase the acidity (lower pH value) of some fruits with low acidity during storage, weaken the heat resistance of microorganisms and inhibit their growth, and prevent bacterial swelling and damage of canned fruits with low acidity. It is easy to harmonize with the fruit taste when citric acid is added to candy as a sour agent. The use of Food Grade Citric Acid in gel food, jam and jelly can effectively reduce the negative charge of pectin, so that the hydrogen bond between pectin molecules can bind to gel. When processing canned vegetables, some vegetables show alkaline reaction. Using Food Grade Citric Acid as pH regulator can not only play a role in flavoring, but also maintain their quality. Food Grade Citric Acid has the characteristics of chelation and pH value adjustment, so that it can increase the performance of antioxidants, inhibit enzyme activity and extend the shelf life of food in the processing of quick frozen food.