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Citric acid:

A Tangy Powerhouse

It’s essential to acquaint yourself with the versatile ingredient known as citric acid. Revered for its tangy and refreshing flavor, citric acid plays a vital role in the food industry as a flavor enhancer, pH regulator, and preservative. This content page aims to provide valuable insights for food industry buyers, delving into the properties, diverse applications, quality considerations, and sourcing tips for citric acid. From sweeteners and drinks to baking and preservation, join us on a journey to unlock the full potential of this tangy powerhouse.

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Properties & Composition

Citric acid is found in many common day drinks.

Citric acid, a natural compound found in citrus fruits, possesses unique properties that make it a valuable ingredient in food manufacturing. Key points to consider include:

  1. Tangy Flavor: It contributes a refreshing, tart, and slightly sour taste to various food and beverage products. It adds a zesty twist, enhancing the overall flavor profile.
  2. pH Regulator: This type of acid acts as an efficient pH regulator, balancing acidity levels in food processing. Its acidulant properties are particularly useful in the production of carbonated drinks, fruit juices, and acidic condiments.
  3. Versatile Forms: Various forms are available such as crystals, granules, and powder, allowing for easy incorporation into different applications. Food-grade citric acid ensures safety and quality compliance.

citric acid applications

Citric acid finds wide-ranging applications in the food industry, contributing to the flavor, texture, and preservation of numerous products. Consider the following applications:

  1. Flavor Enhancer: It serves as an excellent flavor enhancer in sweeteners, drinks, candies, and gelatin desserts. Its tangy taste brings a delightful burst of flavor to food and beverages.
  2. Baking and Leavening Agent: When combined with baking soda (sodium bicarbonate), citric acid creates a reaction that produces carbon dioxide gas, causing dough or batter to rise. This makes it an essential component in baking powder and certain baked goods.
  3. Preservation and Antioxidant: It acts as a natural preservative, inhibiting the growth of microorganisms and extending the shelf life of food products. It also acts as an antioxidant, preventing flavor and color deterioration in canned fruits, vegetables, and juices.

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