Citric Acid

White, odorless crystalline acid available as anhydrous and monohydrate forms (CAS 77-92-9). Citric acid (formulas C6H8O7 and C6H8O7·H2O; EINECS 201-069-1) is a versatile organic acid widely used across food, beverage, pharmaceutical, cosmetic and industrial applications.

Key functional properties

• Acidulant and pH regulator: effective for adjusting and stabilizing pH in formulations.
• Flavor enhancer and preservative aid: enhances sourness and helps preserve taste and aroma.
• Chelating agent: binds metal ions to improve stability and prevent metal-catalyzed oxidation.
• Antioxidant support and color protection: helps prevent enzymatic and metal-catalyzed browning, useful for frozen and processed fruit products.
• Solubilizer and buffering agent: improves solubility of ingredients and provides buffering capacity in a range of products.
• Gelling and texture modifier: used in combination with gelling agents to modify texture and set.

Typical commercial uses

• Food & beverage: soft drinks, confectionery, dairy products, canned fruit, jams and flavor systems.
• Pharmaceuticals & nutraceuticals: formulation acidulant, effervescent products and pH control.
• Cosmetics & personal care: pH adjuster, chelator and preservative booster.
• Industrial: metal chelation in cleaning formulations, antiscalant and laboratory reagent.

Forms and handling

• Supplied as either anhydrous or monohydrate crystalline powder; highly soluble in water.
• Store in a cool, dry, well-sealed container to prevent caking and moisture uptake.
• Compatible with many common formulation ingredients; evaluate for specific matrix and regulatory requirements before use.

Supply options

• Commonly available for bulk supply; grades and packaging (e.g., food, technical, pharmaceutical) are typically offered on request. Confirm grade and certified specifications with supplier before purchase.

Regulatory identifiers

• CAS: 77-92-9
• EINECS: 201-069-1

If you need detailed technical data (purity, microbiological limits, certificates of analysis, or regulatory/food‑grade certifications) specify the intended application and required grade so the supplier can provide matching documentation.