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W230618

Sigma-Aldrich

Citric acid

≥99.5%, FCC, FG

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Linear Formula:
HOC(COOH)(CH2COOH)2
CAS Number:
Molecular Weight:
192.12
FEMA Number:
2306
Beilstein/REAXYS Number:
782061
EC Number:
Council of Europe no.:
20c
MDL number:
PubChem Substance ID:
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 184.1033

assay

≥99.5%

form

powder or granules

expl. lim.

8 %, 65 °F

pKa 

(1) 3.13, (2) 4.76, (3) 6.4

mp

153-159 °C (lit.)

solubility

water: 383 g/L at 25 °C

cation traces

As: ≤3.0 ppm
Cd: ≤1.0 ppm
Hg: ≤1.0 ppm
Pb: ≤0.5 ppm

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

odorless

SMILES string

OC(=O)CC(O)(CC(O)=O)C(O)=O

InChI

1S/C6H8O7/c7-3(8)1-6(13,5(11)12)2-4(9)10/h13H,1-2H2,(H,7,8)(H,9,10)(H,11,12)

InChI key

KRKNYBCHXYNGOX-UHFFFAOYSA-N

Gene Information

human ... SRC(6714)

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This Item
251275C0759791725
vibrant-m

W230618

Citric acid

vibrant-m

251275

Citric acid

vibrant-m

C0759

Citric acid

vibrant-m

791725

Citric acid

food allergen

no known allergens

food allergen

-

food allergen

-

food allergen

-

organoleptic

odorless

organoleptic

-

organoleptic

-

organoleptic

-

biological source

synthetic

biological source

-

biological source

-

biological source

-

mp

153-159 °C (lit.)

mp

153-159 °C (lit.)

mp

153-159 °C (lit.)

mp

153-159 °C (lit.)

assay

≥99.5%

assay

≥99.5%

assay

99%

assay

≥99.5%

General description

Citric acid is an important organic acid that is extensively used in the food industry as a pH control agent, flavor modifier, an antimicrobial agent, a leavening agent and as an antioxidant. The treatment of potato-based foods with a combination of citric acid and glycine in low concentration may reduce the formation of acrylamide with minimal effect on the flavor. Citric acid is also an effective anti-browning agent of food and beverages due to its ability to inhibit the activity of polyphenol oxidase (PPO) enzyme responsible for browning.

pictograms

Exclamation mark

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

11 - Combustible Solids

wgk_germany

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Gloves


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Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut
Jiang, Y, et al
Journal of Food Engineering, 63(3), 325-328 (2004)
Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products
Ali HM, et al
Journal of Food Science and Technology, 52(6), 3651-3659 (2015)
Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system
Low M Y, et al.
Journal of Agricultural and Food Chemistry, 54(16), 5976-5983 (2006)
Prevention of enzymatic browning in fruit and vegetables
Ioannou I
European Scientific Journal, 9(30), 310-341 (2013)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 613-616 (1997)

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