Citric Acid Anhydrous

Citric Acid Anhydrous

Specifications

Formula C6h8o7 M. W
Cas – No 77-92-9
Net Weight 25 kg
Min. Order Quantity As per client requirement

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Citric Acid, Anhydrous  :
Recta Cali-Palmira km 18, Palmira-Colombia, América del sur, PBX - +57 2 4310500, Sales 572 4310768 website www.sucroal.com.co Page 1 of 2 The information enclosed in this document describes the product properties. This data sheet offered is not a guide or a recommendation to use or violation of any patent, or as warranties (express or implied) of no violation or capability for a particular purpose. Potential buyers are invited to develop their own studies, research and developing in accordance with their applications and needs.

Citric Acid, Anhydrous is produced by submerged fermentation of glucose sources obtained from sugar from sugar cane with a selected strain of Aspergillus niger. Its appearance is as translucent crystals, or white crystals powder. This is non-GMO and free of allergens and solvents. Citric Acid Anhydrous is odorless or slight maple odor, has a strongly acid taste and slightly deliquescent in moist environments. The solubility of citric acid is 58 g/100 g of water at 20°C, 38,3 g/100 g of ethanol at 25°C and 1,05 g/100 g of ether at 25 °C. Citric Acid Anhydrous melts at 153°C (307 °F) and decomposes to CO2 and H2O at >175 °C (347 °F).

Main Uses Citric acid can be used in food as food additives and also in technical application as clarifying agent, water softener, buffer, foam booster and stabilizer, complexion agent and as an intermediate in production of organic chemicals, cosmetic products, cleaning products, nontoxic plastics, plasticizer for not toxic plastics, petrochemical industry, building industry, chelated fertilizers, citric acid derivates and pharmaceutical ingredients. Citric acid is a main product used for agriculture fertilizers as a chelating agent of minor, micro and oligoelements.

Standard Specifications :
The analytical methods are described in the current edition of the EC Food Additive, United States Pharmacopeia USP, the Food Chemicals Codex FCC, Japanese Pharmacopoeia JP, the Japanese Standards for Food and Additives JSFA, British Pharmacopoeia BP, European Citric Acid Manufacturer Association ECAMA E-330 and the Colombian standard NTC 1979:84. 3.1 REQUIREMENTS SPECIFICATION UNITS Appearance White crystal or powder - Identification test (IR)* Passes test - Odor Odorless, slight maple-lactone odor - Taste Strong acid taste - Assay (as C6H8O7 anhydrous) 99,5 min -100,5 max. % w/w Water (Karl Fischer) 0,5 max. % w/w Clarity of Solution (sol 40 %w/v) 3 max. NTU Colour of Solution (sol 40 %w/v, 420 nm) 99 min. % T Residue on Ignition* 0,05 max. % w/w Sulphates (as sulphate)* 150 max. mg/kg Oxalates (as Oxalic acid dihydrate)* 100 max. mg/kg Calcium (as Ca)* 75 max. mg/kg Iron (sol 40% w/v, 670 nm)* 5,0 max. mg/kg Arsenic (as As)* 1,0 max. mg/kg Lead (as Pb)* 0,5 max. mg/kg Mercury (as Hg)* 1,0 max. mg/kg Foreign matter* Passes test - Tridodecylamine** 0,1 max. mg/kg Heavy Metals (as Pb)* 5,0 max. mg/kg Readily Carbonizable Substances Passes test - Relative Substances (isocitric acid)* Passes test - Evaluation of Insolubles* Passes test - Organic Volatile Impurities** Passes test - UV Absorbance** Passes test.


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