Citric Acid

Abstract

Citric acid is a natural component and common metabolite of plants and minerals. It is the most widely used organic acid in foods, beverages, and pharmaceuticals. Because of its functionality and environmental acceptability, citric acid and its salts are used in many industrial applications for chelation, buffering, pH adjustment, and derivitization. These uses include laundry detergents, shampoos and cosmetics, enhanced oil recovery, and metal cleaning. This article gives details on the occurrence of citric acid in nature and its physical and chemical properties. Description of the two common methods to recover citric acid from its fermentation broth, lime‐sulfuric acid recovery and liquid extraction are given. Shipment and storage of citric acid are discussed. Various national compendial specifications for citric acid and common analytical methods are discussed. Citric acid as well as its common sodium and potassium salts forms, are considered Generally Recognized as Safe (GRAS). It is biodegraded by many organisms under aerobic and anaerobic waste water treatment conditions and in the natural environment.

Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in Monascus Vinegar

“…were the predominant microbes at the initial brewing stage [ 19 ]. A. niger can not only produce a large of amylase to offer RS for other microbes but also produce acid such as citric acid, which can decrease pH value [ 22 ]. After RS was produced, other microorganisms especially acid-producing bacteria such as acetic acid bacteria (AAB) and lactic acid bacteria began to grow, and acetic acid and lactic acid were accumulated, resulting in the increase of titratable acidities and decrease of pH values.…”