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Bulk Citric Acid
$0.00
Introducing our premium-grade Citric Acid: the culinary essential that guarantees a zestful touch to your creations! Citric Acid works wonders in brightening and balancing flavors, making your savory and sweet creations truly exceptional. It acts as a leavening agent, ensuring your pastries and breads rise to perfection while lending a subtle tang that delights the palate.
Whether it’s crafting invigorating cocktails or refreshing fruit juices, this ingredient adds a tangy twist that quenches thirst like never before. A natural source of Vitamin C, Citric Acid contributes to a healthier immune system, helping your customers stay in peak condition. Acid into dishes can aid digestion, making it an ideal choice for health-conscious consumers seeking balanced diets. Our Citric Acid is sourced from the finest suppliers, ensuring consistent quality and performance in every batch. Contact us now to discuss bulk purchasing options and integrate the magic of Citric Acid into your next culinary masterpiece!
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Product Data
| Scientific Name | C6H8O7 |
|---|---|
| Origin Countries | US, China and India |
| Pack Size | 25 kgs |
| Product Shelf Life | 36 months from the date of manufacture in the unopened original container |
| Product Use | Meat curing. savory snacks, beverages |
| Shipping / Storage | Relative humidity of 50% and a temperature range of 10-35 ⁰C are the most suitable conditions for storage. Chemically stable for at least five years in tightly closed containers under proper storage conditions. |
Production & Sourcing
Citric acid powder is made through a process involving fermentation of sugars by certain types of microorganisms. Here’s a simplified explanation of how citric acid powder is produced:
Selection of Microorganism: The process begins by selecting a suitable microorganism that can produce citric acid. The most commonly used microorganism is a type of mold called “Aspergillus niger.”
Preparation of Nutrient Medium: A nutrient medium is prepared containing sugars, minerals, and other essential nutrients. This medium serves as food for the microorganism during fermentation.
Fermentation: The selected microorganism is introduced into the nutrient medium. Under controlled conditions of temperature, pH, and oxygen, the microorganism consumes the sugars present in the medium and converts them into citric acid through a series of biochemical reactions.
Citric Acid Accumulation: As the fermentation process continues, the microorganism accumulates citric acid as a metabolic byproduct. The citric acid is then secreted into the surrounding medium.
Applications
- Beverages – Wet
- Snacks – Savory
- Dressings & Sauces
- Cured Meats
Functionality
- Flavor enhancer
- Leavening agent
- Preservatives
- Dough Conditioner
- Enzymatic Browning Prevention
- Gelling Agent
- Leavening Agent
- Dessicant
Benefits
Citric acid powder has a sour and tangy flavor, similar to the taste of citrus fruits. It’s used primarily to add acidity and a tart kick to foods and beverages. In culinary applications, it can enhance the overall flavor profile by providing a sour note.
Citric acid powder is a fine crystalline powder that is readily soluble in water. It doesn’t significantly affect the texture of foods by itself, but its acidity can influence the texture of other ingredients. For example, when added to certain dairy products, it can help curdle the mixture and create a smoother texture in dishes like ricotta cheese.
Citric acid powder is typically a white or colorless substance. When used in food preparation, it doesn’t impact the color of the final product. However, as mentioned earlier, it can help prevent the browning of fruits and vegetables by inhibiting enzymatic reactions.
Citric acid powder is not a source of significant nutritional value itself, as it’s used primarily for its acidic and preservative properties. It has minimal caloric content and doesn’t contribute essential nutrients.
.Citric acid powder is often used as a preservative to help maintain the moisture content of foods. Its acidity creates an environment that discourages the growth of spoilage microorganisms. While it doesn’t function as a binding agent in the traditional sense, its presence can contribute to the stability and consistency of certain products by extending their shelf life
Like its liquid counterpart, citric acid powder doesn’t have a strong aroma on its own. However, its sourness can enhance the perception of aromas in foods and drinks, making them more pronounced and appealing.
.Citric acid powder is frequently used to balance flavors and create contrasts in taste. Its sourness can cut through sweetness, making it valuable in applications ranging from candies to salad dressings. It can also balance the richness of fatty or oily foods with its acidity.
Citric acid powder is widely used in food processing and preparation across various cultures and regions. Its preservative and flavor-enhancing properties are valued in both home cooking and commercial food production. As such, its influence is not tied to a specific culture or region but is rather a common ingredient in kitchens worldwide.
Citric acid powder is generally considered safe for consumption when used in moderate amounts as a food additive. However, individuals with sensitivities to acidic foods or those prone to digestive discomfort should be cautious with its use. Additionally, individuals with citrus allergies should be aware that citric acid can be derived from citrus fruits, and they should read labels carefully or opt for citric acid derived from non-citrus sources if needed. Always consult with a healthcare professional if you have dietary concerns.
Uses in manufacturing
Citric acid powder is often used to add a sour and tangy flavor to a variety of products, such as beverages, candies, and snacks. It can help create a well-rounded taste profile by enhancing other flavors and providing a balanced level of acidity.
Citric acid is used as a pH regulator in many food products. It can lower the pH of foods and beverages, which is essential for certain processes like canning and jelling. pH adjustment can also impact the texture and stability of products.
Citric acid acts as a natural preservative by creating an acidic environment that inhibits the growth of spoilage microorganisms. It helps extend the shelf life of products, such as canned fruits, jams, and sauces.
Citric acid can be used to prevent enzymatic browning in fruits and vegetables. When applied to cut or peeled produce, it can help maintain the natural color of the ingredients by slowing down the oxidation process.
In baking, citric acid powder can act as a dough conditioner. It strengthens gluten and can improve the texture and elasticity of dough, resulting in better baked goods.
itric acid is often used in conjunction with other ingredients, such as pectin, to create gels and jams. It helps set the texture of these products by promoting the gelling process.
Citric acid is sometimes used in cheese making to acidify milk and aid in the separation of curds and whey, especially in recipes that require an acidic environment but lack the use of traditional starter cultures.
Citric acid powder is a common additive in beverages, including soft drinks, fruit juices, and flavored water. It contributes to the desired level of acidity, enhances flavors, and can even function as a buffering agent to maintain a consistent pH.
Citric acid is often used to enhance the flavor of snacks such as chips, popcorn, and nuts. Its tangy taste can provide a zesty and appealing element to these products.
Citric acid can be used in meat processing as part of curing mixes for certain types of sausages and cured meats. It helps control the pH of the meat and contributes to the preservation process.
Citric acid powder can be used as a desiccant or drying agent to absorb moisture and prevent clumping in powdered food products like spice blends.
Citric acid powder is used to add acidity to salad dressings, sauces, and marinades. It helps balance flavors and can make these products more vibrant and flavorful.
Main producing countries and Harvest time
The key producers of citric acid are the US, China and India. It is made by culturing the microorganism, Aspergillus niger and can be produced all-year-round.