Citric acid is a natural, odourless and colourless crystalline substance with a pleasantly refreshing acidulous taste.
SourcesCitric acid occurs widely in nature and is found in a variety of plants and fruits (especially citrus fruits and berries), leaves, roots and in milk. It is also synthesized naturally in the metabolism of man and animals.
FunctionsThe citric acid cycle is one of the body's most important metabolic pathways. The main food constituents, carbohydrates, fat and some proteins, are broken down into carbon dioxide and water, releasing energy for the body's various functions.
QualityCitric acid, sodium citrates and citric acid solutions are produced in line with the highest standards in the food and pharmaceutical industry.
They invariably meet the requirements of the various specifications and tests under EP, USP, JP and FCC.
ApplicationsCitric acid is used to give lemonade, jams, sweets and confectioneries their characteristic acidulous flavour. It also plays an important role in the stabilization of oils and nutritional fats, and in vegetable, fruit, fish and meat preserves. It is used in the formulation of all effervescent tablets currently in pharmaceutical use, and in certain detergents.
Citric acidCitric acid has long been used by the food industry, and was formerly obtained entirely by extraction from lemons. However, it would be impossible to satisfy present demand using this method, so most current methods are based on fermentation of molasses with the mould Aspergillus niger. Our citric acid is available in anhydrous and monohydrate forms and as trisodium citrate dihydrate and monosodium citrate in various granulations, and as aqueous solutions.