Factory Best Price Citric Acid Anhydrous Food Additive Bp USP FCC

• CAS No.: 77-92-9
• Formula: C6h8o7
• EINECS: 201-069-1
• Model NO.: Citric Acid
• Nutritional Value: Non-nutritional
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: 2 Years
• Type: Citric Acid
• Transport Package: Net 25kg/1000kg in Plastic Woven Bags
• Specification: 25kgs/bag
• Trademark: Polifar
• Origin: China
• HS Code: 2918140000
• Production Capacity: 50000ton/Year

Product Description

Citric Acid Anhydrous/Citric Acid Monohydrate 

Analysis of certificate:

Testing Item	Citric Acid Anhydrous	Citric Acid Monohydrate
STPP content /%	≥85	96.8
P2O5 content /%	56.0~58.0	57.8
Water insoluble /%	≤0.1	0.01
PH ( 1%)	9.5-10	9.8
Whiteness /%	≥85	94
Fluoride ( F) /%	≤0.005	0.0006
Arsenic (AS)/%	≤0.0003	≤0.00007
Heavy Metal(Pb)/%	≤0.0010	≤0.0003
Stacking density(g/cm3)	0.35-0.9	0.75
Note: Special requirements of particle size should be negotiated by both suppliers and customers

Storage: Stockpiled at the ventilated place, avoiding rain, moisture and insolation. Please handle with care to prevent bag damage, store away from toxic substances.
Packing: Net 25kg/1000kg in Plastic woven bags with PE lining
Loading: 25MT/20FCL'; 22MT/20FCL' with pallets
Shelf Life: Two years when properly stored

Comparison between food-grade citric acid and lactic acid

Food-grade citric acid and lactic acid are both commonly used organic acids, widely used in the food and beverage industry. Although both have the function of acidity regulation, they differ in chemical properties, application areas, taste, and production methods.

First of all, the chemical structures of citric acid and lactic acid are different. Citric acid is a tricarboxylic acid, usually in the form of crystals or colorless powder, and is widely distributed in citrus fruits. Lactic acid is a dicarboxylic acid, usually produced by fermentation, and exists in foods such as yogurt, sauerkraut, and kimchi, and has strong biological activity.

From the perspective of taste and application, the sourness of citric acid is sharp and refreshing. It is usually used to enhance the sourness of products such as beverages, candies, and jams, and to adjust the sweet and sour balance. Citric acid is widely used in products such as carbonated beverages, juices, jellies, and canned foods. It not only provides a refreshing sour taste, but also prolongs the shelf life of the product and prevents the growth of microorganisms. The sourness of lactic acid is softer and milder, with a slight milky aroma, and is often used in dairy products, fermented foods, and pickled foods. Lactic acid not only helps acidify food, but also has certain health functions, such as promoting gastrointestinal health.

In terms of preservation, citric acid inhibits the growth of microorganisms and prevents food spoilage by adjusting the pH value. Lactic acid has a strong antibacterial effect and can effectively inhibit the growth of harmful bacteria, especially in fermented foods. The fermentation of lactic acid bacteria makes lactic acid an important natural preservative.

In terms of production, citric acid is usually extracted from raw materials such as corn and syrup by microbial fermentation. The production cost is low and it is widely used in the food processing industry. Lactic acid is mainly obtained by fermentation or chemical synthesis. The production process is more complicated and its sources are more diverse. It can be extracted from plant sources or obtained through synthetic routes.

In general, citric acid and lactic acid play different roles in the food industry. Citric acid is mainly used to enhance the sourness, flavor and preservation of food, while lactic acid focuses more on the acidification and health functions in fermented foods. The unique properties of each of them make them play an important role in different food processing processes.



Polifar group is established in beautiful and economically developed city Nanjing in 2013.
We are a fast-growing enterprise who start from feed additives and grow fast on food additives which included: 
 -Acidifier: Citric acid;Lactic acid;Tartaric acid;Malic acid;Fumaric acid;Sodium citrate
 -Anticaking agent:  Tricalcium Phosphate
 -Antioxidants:   Vitamin C ascorbic acid; Natural Vitamin E
 -Leavening agent:   Sodium bicarbonate(baking soda)
 -Colorant: Carmine; Amaranth; Lemon yellow;Indigo; Canthaxanthin(Leader red);Carotene
 -Emulsifier: Mono and Diglyceride Fatty Acid Lipids
 -Enzyme:  Amylase
 -Humectant:  Sodium tripolyphosphate; Hexametaphosphate;Disodium phosphate;Sodium dihydrogen phosphate;Sodium Pyrophosphate;Monocalcium phosphate;Dipotassium phosphate
 -Nutritional supplements:Taurine
 -Preservative: Sodium benzoate;Sodium Propionate; Nisin
 -Sweetener:Xylitol;Sorbitol;Lactitol;Maltitol;Erythritol;Sodium Cyclohexyl Sulfamate;Acesulfame;Sucralose;Aspartame;Sodium Gluconate;Saccharin Sodium
 -Thickener:Sodium sea bath;Sodium carboxymethylcellulose;Guar Gum;Xanthan gum;gelatin
ISO9001/FAMIQ/FDA/SGS are our basic certificates to keep quality.
Polifar devote to offer safer, healthier, and more nutritious products in food additives area.