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Anhydrous Citric Acid (CAS No.: 5949-29-1) is a moisture-free variant of citric acid, specifically engineered for low-moisture processing environments. It is supplied in 25kg kraft paper bags with PE liners—the PE liner provides an airtight, moisture-proof barrier to prevent caking, while the kraft paper outer layer ensures durability during transportation. Key technical specifications include ≥99.5% purity, moisture content < 1.0% (critical for dry mixes), sulphated ash ≤ 0.05% (minimizing impurities), and a pH of 2.2–2.5 (1% aqueous solution). These attributes make it ideal for applications where even trace moisture could compromise product quality.
Low Hygroscopicity: Resists moisture absorption even in humid production environments (e.g., tropical factories with relative humidity > 70%), avoiding caking and ensuring consistent flowability in automated production lines.
High Thermal Stability: Maintains its chemical properties at temperatures up to 175°C (with decomposition starting only above 175°C), making it suitable for high-heat processing such as baking, extrusion, and spray drying.
Cost Efficiency: Delivers equivalent sourness to tartaric acid at 15% lower dosage—for example, 0.5g of anhydrous citric acid achieves the same sourness as 0.59g of tartaric acid—reducing raw material costs for manufacturers.
Easy Handling: Available in a customizable particle size range of 30–100 mesh (common specifications: 40–60 mesh for instant mixes, 80–100 mesh for powdered beverages), ensuring uniform dissolution and mixing in dry formulations.
Impurity Control: Contains no residual solvents or fermentation by-products, with heavy metal levels (lead, mercury, cadmium) all ≤ 0.1 ppm, meeting pharmaceutical-grade standards.
Powdered Foods: Incorporated into instant drink mixes (e.g., powdered coffee, chocolate drinks), cake mixes, and seasoning blends at a dosage of 0.2%–0.8%. In instant soup mixes, it enhances umami and balances the saltiness of broth bases.
Chewing Gum: Added to sugar-free chewing gum formulations (dosage: 0.3%–0.5%) to prevent microbial growth (e.g., mold) without affecting the gum’s elasticity or chewiness over time.
Meat Preservation: Sprayed as a dilute solution (5% concentration) on fresh poultry (chicken, turkey) to lower surface pH, extending cold storage life by 5–7 days and reducing the risk of Salmonella contamination.
Pharmaceutical Industry: Used as an excipient in effervescent tablets (e.g., vitamin C tablets) to react with sodium bicarbonate and produce carbon dioxide, improving tablet dissolution and palatability.
Q: What’s the key difference between anhydrous citric acid and monohydrate citric acid?
A: Anhydrous citric acid contains no crystalline water (H₂O), while monohydrate contains one molecule of crystalline water per molecule of citric acid. This makes the anhydrous form preferable for dry mixes (e.g., cake powders, instant drinks) as it avoids clumping; the monohydrate is better suited for liquid-based products (e.g., juices, sauces) where moisture is less of a concern.
Q: Can it be used in pharmaceutical formulations beyond effervescent tablets?
A: Yes, its low bacterial endotoxin content (< 0.5 IU/mg) qualifies it for use in oral suspensions, syrups, and even injectable formulations (as a pH adjuster), complying with USP-NF pharmaceutical standards.
Q: Is the 25kg packaging recyclable or reusable?
A: The kraft paper outer bag is fully recyclable (meets EN 13432 compostability standards), while the PE liner can be cleaned and reused for storing dry, non-food items (e.g., hardware, craft supplies). Bulk packaging (500kg super sacks) is also available for large-scale manufacturers.
Anhydrous Citric Acid (CAS No.: 5949-29-1) is a moisture-free variant of citric acid, specifically engineered for low-moisture processing environments. It is supplied in 25kg kraft paper bags with PE liners—the PE liner provides an airtight, moisture-proof barrier to prevent caking, while the kraft paper outer layer ensures durability during transportation. Key technical specifications include ≥99.5% purity, moisture content < 1.0% (critical for dry mixes), sulphated ash ≤ 0.05% (minimizing impurities), and a pH of 2.2–2.5 (1% aqueous solution). These attributes make it ideal for applications where even trace moisture could compromise product quality.
Low Hygroscopicity: Resists moisture absorption even in humid production environments (e.g., tropical factories with relative humidity > 70%), avoiding caking and ensuring consistent flowability in automated production lines.
High Thermal Stability: Maintains its chemical properties at temperatures up to 175°C (with decomposition starting only above 175°C), making it suitable for high-heat processing such as baking, extrusion, and spray drying.
Cost Efficiency: Delivers equivalent sourness to tartaric acid at 15% lower dosage—for example, 0.5g of anhydrous citric acid achieves the same sourness as 0.59g of tartaric acid—reducing raw material costs for manufacturers.
Easy Handling: Available in a customizable particle size range of 30–100 mesh (common specifications: 40–60 mesh for instant mixes, 80–100 mesh for powdered beverages), ensuring uniform dissolution and mixing in dry formulations.
Impurity Control: Contains no residual solvents or fermentation by-products, with heavy metal levels (lead, mercury, cadmium) all ≤ 0.1 ppm, meeting pharmaceutical-grade standards.
Powdered Foods: Incorporated into instant drink mixes (e.g., powdered coffee, chocolate drinks), cake mixes, and seasoning blends at a dosage of 0.2%–0.8%. In instant soup mixes, it enhances umami and balances the saltiness of broth bases.
Chewing Gum: Added to sugar-free chewing gum formulations (dosage: 0.3%–0.5%) to prevent microbial growth (e.g., mold) without affecting the gum’s elasticity or chewiness over time.
Meat Preservation: Sprayed as a dilute solution (5% concentration) on fresh poultry (chicken, turkey) to lower surface pH, extending cold storage life by 5–7 days and reducing the risk of Salmonella contamination.
Pharmaceutical Industry: Used as an excipient in effervescent tablets (e.g., vitamin C tablets) to react with sodium bicarbonate and produce carbon dioxide, improving tablet dissolution and palatability.
Q: What’s the key difference between anhydrous citric acid and monohydrate citric acid?
A: Anhydrous citric acid contains no crystalline water (H₂O), while monohydrate contains one molecule of crystalline water per molecule of citric acid. This makes the anhydrous form preferable for dry mixes (e.g., cake powders, instant drinks) as it avoids clumping; the monohydrate is better suited for liquid-based products (e.g., juices, sauces) where moisture is less of a concern.
Q: Can it be used in pharmaceutical formulations beyond effervescent tablets?
A: Yes, its low bacterial endotoxin content (< 0.5 IU/mg) qualifies it for use in oral suspensions, syrups, and even injectable formulations (as a pH adjuster), complying with USP-NF pharmaceutical standards.
Q: Is the 25kg packaging recyclable or reusable?
A: The kraft paper outer bag is fully recyclable (meets EN 13432 compostability standards), while the PE liner can be cleaned and reused for storing dry, non-food items (e.g., hardware, craft supplies). Bulk packaging (500kg super sacks) is also available for large-scale manufacturers.
