Citric Acid

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We have profound expertise and network to supply the world’s renowned brand of Citric acid. Because of its acidic, sour-tasting nature, citric acid is predominantly used as a flavoring and preserving agent, especially in soft drinks and candies.

The odorless and colorless compound was produced from lemon juice until the early 1900s when researchers discovered that it could also be made from the black mold Aspergillus niger, which creates citric acid when it feeds on sugar.

It’s also used to stabilize or preserve medicines and as a disinfectant.

Applications

Carbonated beverages

Non-carbonated drinks

Soft Drink Concentrate powder

Candies & Confectionery Products

Wines

Fats & Oils

Instant Food Mix Powders

Frozen Foods

Dairy Products

Benefits

Used in non-cola drinks.

Provides tartness to carbonated beverages, candies and confectionery products

Complements and enhances fruit & berry flavours

Increases effectiveness of microbial preservatives

Adjusts PH and provides uniform acidity

Deactivates trace metals that cause haziness and deterioration of colour & flavour in non-carbonated beverages

Provides natural tang in soft drink concentrate powders

Provides bulk in artificially sweetened products

In confectionery products, it enhances flavours, Prevents sugar crystallization, Prevents flavour oxidation, Increases solubility & stability of artificial sweeteners

Used in range of 0.3% to 2.5% in candies and confectionery products

Adjusts PH for proper gel in pectin jellies

Optimises Fermentation process in wines

Adjusts acidity & enhances flavour in fruit flavoured wines

Excellent cleaner for processing lines and filters

Adjusts and maintains proper PH to ensure optimum for gel formation

Superior flavour blending & enhancement in jams and jellies

Optimises & Stabilizes gel strength in jams and jellies

Used in Idly Dosa mixes and in instant food mixes for assisting in fermentation and preservation

When used in the level of 0.005 to 0.02%, it functions as an anti-oxidant synergist to retard rancidity and off –colour and as a degumming agent in fats and oils.

Optimises stability of frozen foods by improving retention of ascorbic acid

Lowers PH to enhance action of anti- oxidants & inactivating enzymes

Helps in prolonging the shelf life of frozen fish

Prevents rancidity in fish

Checks enzymatic & trace metal catalysed oxidation in frozen foods

Inhibits colour & flavour deterioration in frozen fruits

Reduces heat processing requirements in canning by lowering PH

Inhibits growth of micro-organisms in frozen foods

Offers excellent emulsifying activity ,desired texture and uniform melting properties in processed cheese

Enhances aroma of butter and margarine

Used as an acidifying agent and flavour modifier in cultured milk butter and natural cheeses