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22023
CAA
Citric Acid Anhydrous
2-Hydroxy-1,2,3-Propanetricarboxylic Acid
77-92-9
192.122
C6H8O7
201-069-1
2918140000
Appearance: colorless semi-transparent crystalline powder.
Physical and Chemical data:
| Melting Point | Density (g/m3) | Critical point of crystallization |
| 153ºC | 1.542 | 36.6ºC (to become CAM) |
Other Related indexes:
| EINECS | RTECS | PubChem | MDL | BRN |
| 201-069-1 | GE7350000 | 24864122 | MFCD00011669 | 782061 |
Solubility: Soluble in water, alcohol and ether, the solubility in water is as below:
| Temperature (ºC) | 10 | 20 | 30 | 40 | 50 | 60 | 70 | 80 | 90 | 100 |
| Solubility by (g) | 54 | 59.2 | 64.3 | 68.6 | 70.9 | 73.5 | 76.2 | 78.8 | 81.4 | 84 |
Main types:
According to the particle size, there are mainly 2 types:
1. 10~40 mesh;
2. 30~100 mesh.
Features:
1. Big solubility in water, alcohol and ether;
2. Among all the sour agents, CAA's acidity is the most accepted by human;
3. Water softening ability, it can combine the Ca2+ and other metal ions (except for alkali metal), and for the compounds (like Calcium citrate), their solubility in cold water is higher than hot water, which is a big advantage in detergent industry;
4. pH buffering ability;
5. Low toxic.
1. Food industry as acidity modifier;
2. Detergent industry as water softener and auxiliary;
3. Cosmetics;
4. Chemical industry and etc.
Function and application in food industry:
1. As sour agent in beverages, can, candy, and etc;
2. As sucrose conversion agent in sugar making;
3. As color fixative for fresh vegetables and fruits ( 1% CAA + 1~2% sodium chloride solution);
4. As pH buffering agent and modifiers in various mass production food;
5. As antioxidant in the mass processing of many food;
6. As modifier when combined with sodium bicarbonate in wheaten food;
7. As flavor and smell-remover in salted food and cans;
8. Slower the decline speed of Vc concentration in orange juice;
Function in detergent industry:
Replacing STPP to soften water with the following advantages:
1. Environmental friendly with good bi-degradation;
2. Better safety in dish washing and other related detergents which can enter human organs easily;
3. Good chelating ability, not only to Ca2+, Mg2+ but also to other non-alkali metal ions, and the solubility of these chelated salts in cold water is bigger than hot water;
4. Better solubility than STPP, Zeolite;
5. Good pH buffering ability;
6. Rust inhibiting ability which is good for the related equipments and pipes;
7. Thickening agent in liquid detergent system.
Citric Acid anhydrous is easily get caked when exposed in air;
Relationship / difference between Citric Acid Anhydrous and Citric Acid Monohydrate:
The only difference is there is a crystal water molecule in CAM, there is almost no difference in chemical features and applications.
We normally list 2 years as the shelf life in our COA, the real shelf life can be slightly longer than 2 years if it's stocked in good condition (bags are sealed enough, away from direct sun-light, moisture and other incompatible chemical materials).
Appearance: colorless semi-transparent crystalline powder.
Physical and Chemical data:
| Melting Point | Density (g/m3) | Critical point of crystallization |
| 153ºC | 1.542 | 36.6ºC (to become CAM) |
Other Related indexes:
| EINECS | RTECS | PubChem | MDL | BRN |
| 201-069-1 | GE7350000 | 24864122 | MFCD00011669 | 782061 |
Solubility: Soluble in water, alcohol and ether, the solubility in water is as below:
| Temperature (ºC) | 10 | 20 | 30 | 40 | 50 | 60 | 70 | 80 | 90 | 100 |
| Solubility by (g) | 54 | 59.2 | 64.3 | 68.6 | 70.9 | 73.5 | 76.2 | 78.8 | 81.4 | 84 |
Main types:
According to the particle size, there are mainly 2 types:
1. 10~40 mesh;
2. 30~100 mesh.
Features:
1. Big solubility in water, alcohol and ether;
2. Among all the sour agents, CAA's acidity is the most accepted by human;
3. Water softening ability, it can combine the Ca2+ and other metal ions (except for alkali metal), and for the compounds (like Calcium citrate), their solubility in cold water is higher than hot water, which is a big advantage in detergent industry;
4. pH buffering ability;
5. Low toxic.
1. Food industry as acidity modifier;
2. Detergent industry as water softener and auxiliary;
3. Cosmetics;
4. Chemical industry and etc.
Function and application in food industry:
1. As sour agent in beverages, can, candy, and etc;
2. As sucrose conversion agent in sugar making;
3. As color fixative for fresh vegetables and fruits ( 1% CAA + 1~2% sodium chloride solution);
4. As pH buffering agent and modifiers in various mass production food;
5. As antioxidant in the mass processing of many food;
6. As modifier when combined with sodium bicarbonate in wheaten food;
7. As flavor and smell-remover in salted food and cans;
8. Slower the decline speed of Vc concentration in orange juice;
Function in detergent industry:
Replacing STPP to soften water with the following advantages:
1. Environmental friendly with good bi-degradation;
2. Better safety in dish washing and other related detergents which can enter human organs easily;
3. Good chelating ability, not only to Ca2+, Mg2+ but also to other non-alkali metal ions, and the solubility of these chelated salts in cold water is bigger than hot water;
4. Better solubility than STPP, Zeolite;
5. Good pH buffering ability;
6. Rust inhibiting ability which is good for the related equipments and pipes;
7. Thickening agent in liquid detergent system.
Citric Acid anhydrous is easily get caked when exposed in air;
Relationship / difference between Citric Acid Anhydrous and Citric Acid Monohydrate:
The only difference is there is a crystal water molecule in CAM, there is almost no difference in chemical features and applications.
We normally list 2 years as the shelf life in our COA, the real shelf life can be slightly longer than 2 years if it's stocked in good condition (bags are sealed enough, away from direct sun-light, moisture and other incompatible chemical materials).
