Citric Acid

Name:
Citric Acid
Detailed information:

Chemistry name:	2-hydroxy-1,2,3-propanetricarboxylic acid
M Formula:	HOOCCH2C(OH)(COOH)CH2COOH•H2O
Properties:
Colorless, translucent crystals or powder; odorless; strongly acidic taste; hydrated form is efflorescent in dry air. D 1.542, mp 153C (anhydrous form), decomposes before boiling. Very soluble in water and alcohol, soluble in ether. Combustible.
Occurrence:
In living cells, both animal and plant.
Derivation:
By mold fermentation of carbohydrates, including deep fermentation, from lemon, lime, and pineapple juice and molasses.
Grade:
Both hydrous and anhydrous, technical, CP, USP, FCC.
Use:
Preparation of citrates, flavoring extracts, confections, soft drinks, effervescent salts; acidifier, dispersing agent; medicines; acidulant and antioxidant in foods (for details see regulations of Meat Inspection Division of USDA), sequestering agent, water-conditioning agent and detergent builder; cleaning and polishing stainless steel and other metals; alkyd resins; mordant; removal of sulfur dioxide from smelter waste gases, abscission of citrus fruit in harvesting; cultured dairy products.

See TCA Cycle.