Citric Acid (Mono) (E330) White Crystal Powder - High-Quality Citric Acid for Food and Beverages

Introduction to Citric Acid Technology

Citric Acid Monohydrate (E330) represents the gold standard in food-grade acidulants, offering manufacturers a versatile, multifunctional ingredient derived through microbial fermentation. Our high-purity white crystalline powder meets stringent international quality standards, delivering consistent performance as a pH regulator, flavor enhancer, chelating agent, and preservative across diverse food systems. As consumer demand for clean-label ingredients grows, this naturally-occurring organic acid has become indispensable in modern food formulation, combining GRAS status with unparalleled functional benefits.

Key Product Specifications

• Chemical Formula: C₆H₈O₇·H₂O

• Purity: ≥99.5% food-grade

• Appearance: Colorless/white crystalline powder

• Solubility: 59.2g/100mL in water (20°C)

• pH (1% solution): 2.2

• Moisture Content: 7.5-9.0%

• Certifications: FCC, USP, BP, EP, EU (E330), FDA 21CFR184.1033

Multifunctional Roles in Food Systems

1. pH Control & Acidulation

• Adjusts acidity in beverages (target pH 2.8-4.0)

• Activates antimicrobials in low-acid foods

• Standardizes acidity in canned fruits (0.1-0.3%)

2. Flavor Enhancement

• Imparts clean sourness (sour intensity 1.0 vs 0.7 for malic acid)

• Balances sweetness in soft drinks (0.25-0.4%)

• Masks metallic/bitter off-notes

3. Preservation & Shelf-Life Extension

• Chelates metal ions that catalyze oxidation

• Synergizes with antioxidants (0.01-0.05% with ascorbate)

• Inhibits enzymatic browning in fresh-cut produce

4. Technical Processing Aid

• Protein modifier in cheese making

• Calcium sequestrant in dairy products

• Leavening system component (with bicarbonates)

Food & Beverage Applications

Beverage Industry (40% of global use)

• Carbonated Drinks: 0.1-0.3% for pH/taste balance

• Fruit Juices: Standardizes natural acidity variations

• Energy Drinks: Enhances flavor impact (0.15-0.25%)

• Powdered Mixes: Provides instant sourness

Confectionery Applications

• Sour Candies: 1.5-2.5% for intense tartness

• Gummies: Controls sucrose inversion (0.3-0.8%)

• Chocolate: Reduces viscosity during conching

Dairy & Frozen Desserts

• Processed Cheese: Emulsifying salt adjunct

• Ice Cream: Improves protein dispersion

• Yogurt: Post-fermentation pH adjustment

Other Specialty Uses

• Meat Products: 0.5% in marinades for tenderization

• Bakery: Dough conditioner (0.1% flour weight)

• Canned Foods: Color stabilizer

Technical Advantages for Manufacturers

1. Superior Processing Characteristics

• Heat Stability: Decomposes only above 175°C

• pH Range: Effective from pH 2.0-6.0

• Synergistic Effects: Boosts preservative efficacy

2. Quality Enhancement

• Maintains color in processed fruits

• Prevents flavor degradation

• Improves texture in protein systems

3. Economic Benefits

• Lowest cost per acid equivalent

• Reduced dosage requirements vs other acidulants

• Global supply chain security

Regulatory & Safety Profile

Global Approvals

• FDA: GRAS (21CFR184.1033)

• EU: Approved additive (E330)

• JECFA: ADI "not specified"

• Halal/Kosher certified

Safety Characteristics

• Naturally occurring in citrus (1-3% in lemon juice)

• Fully metabolized via Krebs cycle

• No allergenic concerns

Quality Assurance Protocol

• Microbial Control:

• Heavy Metals:

• Purity Verification: Titration, HPLC

• Particle Size: 40-200 mesh standard

Usage Guidelines

Recommended Concentrations

• Beverages: 0.05-0.3%

• Jams/Jellies: 0.2-0.5%

• Dairy: 0.1-0.4%

• Meat: 0.3-0.6%

Application Methods

1. Direct Addition: Dry blending with powders

2. Pre-Dissolution: Warm water solutions

3. Spray Systems: Surface treatment

Storage Recommendations

• 3-year shelf life in original packaging

• RH

• Airtight containers prevent caking

Why Choose Our Citric Acid?

1. Quality Differentiators

• Lower oxalate content (

• Consistent crystal morphology

• Tighter moisture specification

2. Technical Support

• Acidulation curve modeling

• Compatibility testing

• Process optimization

3. Supply Chain Advantages

• Global manufacturing footprint

• Bulk railcar options available

• Just-in-time inventory programs

Market Trends & Innovations

• Clean-Label Movement: Natural positioning

• Sugar Reduction: Enhances sweetness perception

• Plant-Based Foods: Protein solubility aid

Sustainability Features

• Fermentation from renewable substrates

• Biodegradable (OECD 301B)

• Zero-waste production facilities