Syntop chemical Co.,Ltd.

The main uses of anhydrous citric acid in food grade include as an acidulant, antioxidant, loosening agent, buffer, emulsifier, flavor and deodorant, as well as improving vitamin C content and chelating metal ions
As an acidulant and antioxidant, anhydrous citric acid is widely used in the pickling of jams, jellies, meats and vegetables to enhance flavor, remove odor and antioxidantIt can also be used in pasta products, at the same time as baking soda, to reduce the alkalinity of pasta and improve the flavor
As a loosening agent and buffer, citric acid can help control the acidity of the solution and ensure product quality in pasta making, while inhibiting bacterial growth, reducing sterilization time and lowering sterilization temperature
As an emulsifier, citric acid is used in combination with mono- and diglycerides of fatty acids, which is added in the production of margarine and ice cream, which is conducive to the demulsification and coagulation of fat, improving product quality and making the product taste delicate