What foods is citric acid used in food additives, and what are the recent news? Thank you

Drinks: Sprite, 7-Up. Used as an acidulant.

Citric acid. It is a food additive that regulates sourness and preserves preservation.

Citric acid is an edible acid, which can enhance the normal metabolism in the body, and the appropriate dose is harmless to the human body. Adding citric acid to some foods tastes good and stimulates appetite, and citric acid is allowed in jams, beverages, canned foods, and candies in China.

Citric acid is mainly used in food additives such as carbonated drinks, fruit juice drinks, lactic acid drinks and other soft drinks and pickled products, and its demand varies due to seasonal climate changes. Citric acid accounts for about 2 3 of the total consumption of acidulants. The addition of lemon pin acid to canned fruit can maintain or improve the flavor of the fruit and increase the acidity of some fruits with low acidity when canned (lowering the pH value, weakening the heat resistance of microorganisms and inhibiting their growth, and preventing bacterial expansion and destruction that often occurs in canned fruits with low acidity).

Citric acid is a food additive that regulates sourness and preserves preservation.

Citric acid is an edible acid that is harmless to humans. Citric acid tastes good when added to certain foods, and is known to allow citric acid in jams, beverages, canned foods and candies in China. Citric acid is mainly used in food additives for carbonated drinks, fruit juice drinks, lactic acid drinks and other soft drinks and pickled products, and its demand varies due to seasonal climate changes.

Citric acid accounts for about 2 3 of the total consumption of acidulants.

The addition of citric acid to canned fruits can maintain or lack the flavor of fruits, increase the acidity of some fruits with low acidity when canned (reduce pH value), weaken the heat resistance of microorganisms and inhibit their growth, and prevent bacterial expansion and destruction that often occur in canned fruits with low acidity.

The natural occurrence of citric acid

Natural citric acid is widely distributed in nature, and natural citric acid is found in the bones, muscles, and blood of plants such as lemons, citrus, pineapples, and other fruits and animals. Synthetic citric acid is prepared by fermentation of sugary substances such as granulated sugar, molasses, starch, and grapes.

Many kinds of fruits and vegetables, especially citrus fruits, contain high levels of citric acid, especially lemons and limes, which contain a lot of citric acid, which can reach 8% (about 47 g l in juice) when dried. In citrus fruits, the content of citric acid is between that of orange and grape and lemon and lime. This content varies with the growth of different cultivars and plants.

The food additive citric acid is mainly used in carbonated drinks, fruit juice drinks, lactic acid drinks, pickled products, etc., and its demand changes with seasonal climate changes. Citric acid is added as an acidulant in confectionery and is easy to harmonize with fruity flavors. If citric acid is used in sauce and jelly, citric acid can effectively reduce the negative charge of pectin, so that the intermolecular hydrogen bonds of pectin are combined and gelatinized.

The addition of citric acid to canned fruits can preserve or improve the flavor of fruits, increase the acidity of some fruits with low acidity during canning, weaken the heat resistance of microorganisms and inhibit their growth, and prevent bacterial expansion and destruction.

Adding citric acid to canned vegetables can play a role in flavoring and maintaining quality.

Summary. Citric acid at room temperature, citric acid is colorless translucent crystals or white particles or white crystalline powder, odorless, sour, slightly deliquescent in humid air. It can be in the form of anhydrate or monohydrate:

When citric acid crystallizes from hot water, it produces anhydrate; Crystallization in cold water produces monohydrate. When heated to 78, monohydrate will decompose to produce anhydrate. At 15 degrees Celsius, citric acid is also soluble in absolute ethanol.

At room temperature, citric acid is colorless translucent crystals or white particles or white crystalline powder, odorless, sour, and slightly deliquescent in humid air. It can exist in the form of anhydrate or monohydrate: when citric acid crystallizes from hot water, it produces anhydrate; In the cold water acre spring, crystallization is formed monohydrate.

When heated to 78, monohydrate will decompose to produce anhydrate. At 15 degrees Celsius, citric acid is also soluble in absolute ethanol.

Dear, hello I am glad to serve you, citric acid is very widely used in the food industry, accounting for more than 75% of the production, can be used as a food acidulant, antioxidant, pH regulator, used in soft drinks, jams, fruits and pastries and other foods.