Citric Acid Monohydrate
Citric acid is the benchmark against which other acidulants are judged: a sharp, fast onset, a clean finish and strong metal chelation.
Key Specifications
| CAS number | 5949-29-1 |
|---|---|
| E number | E330 |
| Assay | 99.5-100.5 percent |
| Moisture | 7.5-9.0 percent (hydrate) |
| Solubility | Very soluble |
| Mesh | 8 / 30 / 60 |
The reference acidulant
Citric acid is the benchmark against which other acidulants are judged: a sharp, fast onset, a clean finish and strong metal chelation. Its chelating action also stabilises colour and prevents oxidation in fruit products.
Monohydrate versus anhydrous
Monohydrate is cheaper per kilogram and the standard choice for aqueous applications. Anhydrous costs more but is used where water addition must be minimised, such as effervescent tablets and dry blends.
Typical Applications
- Beverages and juices — 0.1-0.5 percent for acidity and flavour balance.
- Confectionery — 0.5-2 percent for sourness and pectin gel setting.
Frequently Asked Questions
Monohydrate or anhydrous?
Monohydrate for general use; anhydrous for moisture-sensitive dry systems.
How much water does the monohydrate carry?
About 8.6 percent by weight, which must be counted in dry blend calculations.
Is it suitable for canning?
Yes, and it also chelates metal ions that would otherwise catalyse colour loss.
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