Citric Acid Anhydrous (E330)

Origin: China, Thailand
CAS Number: 77-92-9
HS Code: 2918.14.00

IUPAC Name: 2-hydroxypropane-1,2,3-tricarboxylic acid
Molecular Formula: C6H8O7
Synonyms & Trade Names: citric acid; 77-92-9; 2-hydroxypropane-1,2,3-tricarboxylic acid; Citric acid, anhydrous; Aciletten; Anhydrous citric acid; Citro; Citretten; Citric acid anhydrous; Chemfill; Hydrocerol A; 1,2,3-Propanetricarboxylic acid, 2-hydroxy-; 2-hydroxy-1,2,3-propanetricarboxylic acid; Kyselina citronova; 2-Hydroxytricarballylic acid; beta-Hydroxytricarballylic acid; 3-Carboxy-3-hydroxypentane-1,5-dioic acid; FEMA No. 2306; FEMA Number 2306; Citric acid,anhydrous
Physical Form: Powder
Appearance / Color: Colorless, translucent crystals or powder
Odor: Odorless

Melting Point (°C): 153.0000
Boiling Point (°C): Decomposes (NTP, 1992)
Density (g/cm³): 1.5400
Solubility in Water: Solubility in water, g/100ml at 20 °C: 59
Signal Word: Warning
GHS Hazard Class: Serious eye damage/eye irritation, Specific target organ toxicity, single exposure; Respiratory tract irritation, Skin corrosion/irritation
H-Statements: H315, H319, H335
P-Statements: P261
Storage Conditions: Crystalline citric acid, anhydrous, can be stored in dry form without difficulty, although conditions of high humidity and elevated temperatures should be avoided to prevent caking. Storage should be in tight containers to prevent exposure to moist air. Several granulations are commercially available with the larger particle sizes having less tendency toward caking.
Industry Usage Tags: Flavoring and nutrient

Industries

Fertilizers Textile Chemicals Water Treatment Chemicals Food Additives

Technical Document

Brief Overview
Citric Acid Anhydrous is a naturally occurring organic acid found in citrus fruits, serving as a versatile food additive for pH adjustment and flavor enhancement. In the food industry, it acts as an acidity regulator to improve taste and texture in beverages, candies, and canned goods, while also functioning as a preservative to extend shelf life by inhibiting microbial growth. It stabilizes emulsions in dairy products and ice creams, prevents discoloration in fruits, and enhances mineral absorption in fortified foods.