Views: 0 Author: Site Editor Publish Time: 2025-07-31 Origin: Site
Pure, refreshing sour taste with no undesirable aftertaste, making it ideal for flavoring beverages, candies, and other products
Moderate acidity (pH ~2.2 for a 1% aqueous solution), allowing precise control of food acidity as needed
Approved as a food additive (E330) by major global regulations, including China's GB2760, US FDA, and EU EFSA
ADI (Acceptable Daily Intake) "not specified," indicating extremely high safety
In addition to acidity regulation, citric acid also offers:
Preservation and freshness retention
Antioxidant properties
Emulsification and stabilization
Metal ion chelation
Gel modification
Mature industrial fermentation production technology ensures stable pricing
Small dosage requirements (typically 0.1%–2%) with significant effects
Acidity regulation: Imparts a refreshing sour taste to carbonated drinks, juices, and tea beverages
pH control: Adjusts beverage pH to 2.5–4.0, inhibiting microbial growth
Flavor enhancement: Synergizes with sweeteners to improve overall flavor profile
Antioxidant effect: Protects vitamin C in juices and delays browning
Typical dosage: 0.1%–0.3%
Acid-sweet balance: Neutralizes excessive sweetness in candies, achieving optimal sweet-sour ratio
Gel modulation: Influences pectin gel strength to control gummy candy texture
Anti-crystallization: Inhibits sugar crystallization, maintaining product gloss and mouthfeel
Typical applications: Gummy candies (0.5%–1.5%), hard candies (0.3%–0.8%)
Acidulant: Key acidity regulator in yogurt and cheese production
Emulsification and stabilization: Prevents milk fat separation and improves texture
Calcium fortification: Forms calcium citrate, enhancing calcium bioavailability
Typical dosage: Yogurt (0.5%–1.2%), processed cheese (0.3%–0.8%)
Leavening aid: Reacts with sodium bicarbonate to produce CO₂, improving leavening effect
Dough conditioning: Lowers pH to optimize gluten network structure
Preservation: Extends shelf life of bread and cakes
Typical applications: Cake premixes (0.5%–1%), cookies (0.1%–0.3%)
Quality improvement: Adjusts pH, enhances water retention, and improves tenderness
Color preservation: Works synergistically with antioxidants to maintain meat color
Deodorization: Neutralizes trimethylamine and other odor-causing compounds in fish products
Typical dosage: 0.05%–0.3%
Flavor enhancement: Core souring agent in instant noodle seasoning packs and sauces
Synergistic preservation: Enhances the efficacy of preservatives like sodium benzoate
Typical applications: Ketchup (0.3%–0.8%), seasoning packs (0.1%–0.5%)