What are the functions and uses of food additive citric acid? Is citric acid soluble in ethanol?

Citric acid is an important organic acid, also known as citric acid. It is a colorless crystal that often contains one molecule of crystal water. It is odorless, has a strong sour taste, and is easily soluble in water. Its calcium salt is more soluble in cold water than in hot water. This property is often used to identify and separate citric acid. Anhydrous citric acid can be obtained by controlling the appropriate temperature during crystallization. It has many uses in industry, food industry, cosmetics industry, etc. Let's learn more about it.

Contents of this article

1. What are the functions and uses of food additive citric acid?

2. Is citric acid soluble in ethanol?

3. Where is citric acid extracted from?

What are the functions and uses of food additive citric acid?

Citric acid, a food additive, is mainly used in carbonated beverages, fruit juice drinks, lactic acid drinks, pickled products, etc. Its demand varies with seasonal climate changes. Citric acid is added to candies as an acidulant, which is easy to coordinate with the fruit flavor. Citric acid can be used in gel foods such as jams and jellies to effectively reduce the negative charge of pectin, allowing hydrogen bonds between pectin molecules to gel.

Adding citric acid to canned fruit can maintain or improve the flavor of the fruit, increase the acidity of some fruits with lower acidity during canning, weaken the heat resistance of microorganisms and inhibit their growth, and prevent bacterial bulging and damage to the cans.

Adding citric acid to canned vegetables can serve as a flavoring and maintain quality.

Is citric acid soluble in ethanol?

Solubility of citric acid: soluble in water, ethanol, acetone, insoluble in ether, benzene, slightly soluble in chloroform. The aqueous solution is acidic.

Citric acid is an important organic acid, also known as citric acid. It is a colorless crystal that often contains one molecule of crystal water. It is odorless, has a strong sour taste, and is easily soluble in water. Its calcium salt is more soluble in cold water than in hot water. This property is often used to identify and separate citric acid. Anhydrous citric acid can be obtained by controlling the appropriate temperature during crystallization. It has many uses in industry, food industry, cosmetics industry, etc.

Where is citric acid extracted from?

1. Natural citric acid is widely distributed in nature. Natural citric acid exists in plants such as lemons, citrus fruits, pineapples and other fruits, and in the bones, muscles and blood of animals.

2. Synthetic citric acid is produced by fermenting sugar, molasses, starch, grapes and other sugar-containing substances. It can be divided into two types: anhydrous and hydrate. Pure citric acid is colorless, transparent crystals or white powder, odorless, and has an attractive sour taste.