Citric Acid
β-Hydroxytricarballylic Acid
- CAS
- 77-92-9
- EC
- 201-069-1
- Food Code
- E330
- Sectors
- Food & Nutrition, Pharma & Healthcare, Personal Care & Cosmetics
Citric Acid (CAS 77-92-9) is a weak organic acid produced by fermentation of carbohydrates that appears as a white crystalline powder or grit and acts as a pH regulator, chelating agent and flavor enhancer in food, pharmaceutical and cosmetic production. It acts as a pH regulator, chelating agent, and flavor enhancer in various industries, with high purity grades available for food and pharmaceutical use.
Typical Properties
| Molecular formula | C6H8O7 |
|---|---|
| Molecular weight | 192.12 g/mol |
| Appearance | White crystalline powder |
| Form | grit |
| Color | White |
| Odor | Odorless |
| Melting point | 153 °C |
| Boiling point | 310 °C (decomp) |
| Density | 1.665 g/cm³ @ Temp: 20 °C |
| Water solubility | 750 g/L (20 °C) |
| Flash point | 100 °C |
| pH | 1.0-2.0 (25°C, 1M in H2O) |
| GHS signal word | Warning · Irritant / harmful |
| Grades available | Food Grade |
Typical literature values for identification; lot-specific results are stated on the certificate of analysis (COA) and the safety data sheet (SDS) that accompany every delivery.
Citric Acid
Applications
Widely applied in food as an acidulant for beverages, jams, and candies; in pharmaceuticals for effervescent tablets and buffers; in cosmetics for pH adjustment in creams; in detergents for water softening; and in metal cleaning for rust removal in industrial processes.
Safety & Risks
Can cause eye and skin irritation in concentrated form; dust inhalation may lead to respiratory issues. Low acute toxicity but prolonged exposure risks sensitization; avoid mixing with strong oxidizers to prevent reactions; handle with gloves and ventilation per EFSA guidelines.
Packaging
Supplied in 25 kg multi-wall paper bags with polyethylene liners for moisture protection. Store in dry, ventilated warehouses away from incompatible materials like bases, ensuring pallet stacking for easy access.