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Food-grade citric acid full-scenario cost reduction and efficiency improvement solution

Food‑Grade Citric Acid Full‑Scenario Cost‑Saving Solution

Stable Ph Adjustment
Long-Lasting Color Protection
Compliance Guaranteed
Cost Reduction
Efficiency Improvement

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Precise Control of Flavor and Acidity Enhances Food Quality and Shelf Life

CITRIC ACID SUPPLIER,

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Food / Pharma / Detergent / Cosmetics / Beverage

How to Prevent Citric Acid Monohydrate Clumping at High Temperatures

Citric acid monohydrate is prone to moisture absorption and clumping under high temperature and high humidity conditions, especially during warehousing, sea transport and long-term transportation.

No Clumping

Polifar exports a large quantity of citric acid annually. As a high-quality citric acid supplier, we have long supplied TTCA citric acid, Ensign citric acid, and RZBC citric acid. We have also encountered customer complaints regarding clumping in monohydrate citric acid.

However, this issue has been resolved by the Polifar team. Polifar discovered that the clumping was likely caused by inadequate moisture control during the production process, crystal particle size, and insufficient control over the drying process. After communicating with the citric acid factory, the manufacturer resolved the problem.

To prevent citric acid from absorbing moisture and clumping after production, the manufacturer ensures airtight packaging as soon as possible and further optimizes the packaging. During transportation, staff are repeatedly reminded to avoid direct sunlight on the containers, and insulation and desiccants are used when necessary to reduce the possibility of clumping under the high temperature and humidity conditions during sea transport.

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How to Prevent Citric Acid Monohydrate Clumping at High Temperatures

Why Citric Acid Matters in Modern Food Formulation？

Common problems in the food industry include: difficulty in controlling product acidity, insufficient sourness, difficulty in controlling product pH, short shelf life, and different foods having different requirements for acidity.

Beverages
Jams
Candies
Baking
Condiments
Canned Meat Products

Beverages

Rapid Acidity and Short Aftertaste: Citric acid's acidity is characterized by a rapid onset and disappearance, easily leading to a harsh, pungent initial sourness followed by a flavor gap that masks fruity aromas.

Moisture Absorption and Clumping in Solid Beverages: Solid beverages readily absorb moisture from the air, causing powder to clump, affecting reconstitution and shelf life.
Jams

The Gel Point is Extremely Difficult to Control Precisely: pectin coagulation is extremely sensitive to pH (usually requiring strict control between 2.8 and 3.2). Adding too much citric acid will cause the jam to release water (become watery) or become too hard; adding too little will prevent the formation of a stable gel.

High-Temperature Degradation of Natural Pigments: High-acid environments easily accelerate the fading and darkening of natural fruit pigments (such as anthocyanins) during heating and cooking.
Candies

Hard Candy Moisture Absorption and "Crystallization": An acidic environment catalyzes the hydrolysis of sucrose into reducing sugars, causing the hard candy surface to become sticky, lose its transparency, and crystallize.

Gummy Candy Colloidal Degradation: In gelatin or pectin gummies, if citric acid is added too early, the low pH value will hydrolyze polysaccharide/protein chains at high temperatures, causing the gummies to fail to solidify or lose their elasticity.
Baking

Inhibiting Yeast Fermentation: Significantly lowering the dough's pH value. Excessive acidity inhibits yeast activity, leading to slow fermentation, smaller finished product volume, and a denser internal structure.

Damaging the Gluten Network: Prematurely changing the pH level affects the elasticity and extensibility of gluten proteins. If not handled properly, this can easily cause the dough to collapse or the finished product to have a hard texture.
Condiments

The Sourness is Thin and Lacks Complexity: Pure citric acid has a simple, sharp sourness, lacking the richness of brewed vinegar or fermented acids, and can easily cause a harsh, pungent sensation in the throat when used directly.

Acidity is Masked in High-Salt & High-Sugar Systems: In complex systems such as soy sauce and compound sauces, salt and protein have a buffering effect, resulting in insufficient acidity or a lack of staying power.
Canned Meat Products

Decreased Water Retention and Dry Meat Texture: When meat proteins deviate too far from their isoelectric point (pH 5.0–5.4), excessive acidification leads to protein denaturation and precipitation, and a sharp decrease in muscle water retention capacity (WHC), resulting in dry, tough meat with excessive water loss.

Metal Can Corrosion and Off-Flavor Odor: If acidity calculations are inaccurate, residual free acid can accelerate corrosion of the tin can's inner wall during high-temperature sterilization, producing a metallic odor and posing a risk of discoloration.

What Can Food-Grade Citric Acid Do for Your Products?

Citric acid is more than an acidulant—it is a multifunctional formulation tool.

SOLUTION

To Address the Issue of Rapid Acidity Dissipation: Use compound acidity regulators, such as a blend of citric acid, malic acid, fumaric acid, or tartaric acid, or employ encapsulation technology to delay the release of acidity, resulting in a more layered and lingering fruity flavor.

To Prevent Moisture Absorption and Clumping in Solid Beverages: Use anhydrous citric acid instead of monohydrate citric acid. Add a small amount of anti-caking agent to maintain humidity below 45% during production and packaging, preventing solid particles from absorbing moisture and clumping.

Learn More

Tender and Moisturized Meat: Citric acid is combined with humectants such as phosphates, and when used in conjunction with SAPP and STPP, to retain the moisture in the meat and prevent it from becoming dry and watery.

No Corrosion of Metal Can Walls: Acid-resistant, food-grade coated cans are used, along with citric acid, to control the amount of free acid added. Thorough degassing and vacuum sealing are performed before canning to eliminate residual oxygen and prevent corrosion of the metal can walls.

Citric Acid in Beverages Citric Acid in Jams Citric Acid in Candy Citric Acid for Baking Citric Acid for Flavorings Citric Acid in Canned Meat Products

Citric Acid in Beverages

To Address the Issue of Rapid Acidity Dissipation: Use compound acidity regulators, such as a blend of citric acid, malic acid, fumaric acid, or tartaric acid, or employ encapsulation technology to delay the release of acidity, resulting in a more layered and lingering fruity flavor.

To Prevent Moisture Absorption and Clumping in Solid Beverages: Use anhydrous citric acid instead of monohydrate citric acid. Add a small amount of anti-caking agent to maintain humidity below 45% during production and packaging, preventing solid particles from absorbing moisture and clumping.
Learn More
Citric Acid in Jams

Precise Control of the Gel Point: Use a staged acidification process, adding a pre-mixed ratio of citric acid in the later stages of production or just before finishing. Combine with sodium citrate to stabilize the pH of the food system.

To Prevent Degradation of Natural Pigments: The use of the antioxidant isocyanate (VC) effectively prevents the fading of anthocyanins or other natural pigments, maintaining the natural color of the jam.
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Citric Acid in Candy

For Hard Candy: Adding citric acid, or coating it with citric acid, during the later stages of candy processing when the temperature is below 110℃ effectively prevents sucrose from absorbing moisture and crystallizing.

For Soft Candy: Avoid adding citric acid during high-temperature processing. Add citric acid or embed it during the rapid finishing stage in the later stages of processing to allow the soft candy to solidify quickly.
Citric Acid for Baking

Inhibiting Yeast Fermentation: Adding citric acid during the baking heating stage, or extending the yeast pre-fermentation time, enhances the yeast's tolerance to acidity.

Strengthening Gluten Network: Using dough improvers strengthens the elasticity and extensibility of gluten, making the dough more fluffy and soft, resulting in better-tasting baked bread.
Citric Acid for Flavorings

For Rich Flavor: Using a blend of organic acids (citric acid + succinic acid + glacial acetic acid) simulates fermentation flavors, resulting in a rich, mellow taste with a long-lasting aftertaste.

Noticeable Sourness: To prevent the disappearance of sourness in high-salt, high-sugar systems, citric acid and sodium citrate are added to effectively maintain the ionization balance of free acids, resulting in excellent flavoring.
Citric Acid in Canned Meat Products

Tender and Moisturized Meat: Citric acid is combined with humectants such as phosphates, and when used in conjunction with SAPP and STPP, to retain the moisture in the meat and prevent it from becoming dry and watery.

No Corrosion of Metal Can Walls: Acid-resistant, food-grade coated cans are used, along with citric acid, to control the amount of free acid added. Thorough degassing and vacuum sealing are performed before canning to eliminate residual oxygen and prevent corrosion of the metal can walls.

What is Citric Acid？

Citric Acid Introduction

Citric acid, with the molecular formula C6H8O7, is an important organic acid. Monohydrate and anhydrous citric acid are widely used in the food industry, as well as in animal feed, pharmaceuticals, cosmetics, chemicals, and detergents.

Citric Acid Distributor

Polifar is a high-quality citric acid supplier, offering both monohydrate and anhydrous citric acid. Monohydrate citric acid is suitable for wet production, water-soluble systems, and cost-sensitive applications. Anhydrous citric acid is suitable for dry powder mixing, solid beverages, and high-end foods with extremely high moisture control requirements.

Citric Acid Sources

Natural citric acid is typically found in various citrus fruits or animal bones and muscles. The majority of citric acid on the market is synthetic. Polifar provides free samples and supports customer testing. We have the capability for long-term, stable supply, assisting customers in one-stop procurement of food-grade citric acid.

Citric Acid Categories

By Physical Form: Citric acid monohydrate, anhydrous citric acid, liquid citric acid.
By Application: Food grade, pharmaceutical grade, industrial grade, feed grade.
By Derivatives: Sodium citrate, potassium citrate, calcium citrate.

Citric Acid Specifications for Food Additives

The table below shows the parameters for citric acid monohydrate and anhydrous citric acid. For more detailed information, please contact Polifar wholesalers.

Citric Acid Parts


Item	Citric Acid Monohydrate	Citri Acid Anhydrous
CAS	5949-29-1	77-92-9
Molecular Formula	C₆H₈O₇•H₂O	C₆H₈O₇
Characters	White or almost white, crystalline powder, colourless crystals or granules. Odorless, has a strongly acid taste. Very soluble in water, freely soluble in ethanol.	White or almost white, crystalline powder, colourless crystals or granules. Odorless, has a strongly acid taste. Very soluble in water, freely soluble in ethanol.
Identification	Pass Test	Pass Test
Appearance of solution	Pass Test	Pass Test
Assay	99.5-100.5%	99.5-100.5%
Water	7.5-8.8%	≤0.5%
Readily Carbonisable Substances	Pass Test	Pass Test
Sulphated Ash (Residue on Ignition)	≤0.05%	≤0.05%
Sulfate	≤50mg/kg	≤50mg/kg
Oxalate	≤50mg/kg	≤50mg/kg
Chloride	≤5mg/kg	≤5mg/kg
Lead	≤0.1mg/kg	≤0.1mg/kg
Arsenic	≤0.1mg/kg	≤0.1mg/kg
Mercury	≤0.1mg/kg	≤0.1mg/kg
Aluminium	≤0.2mg/kg	≤0.2mg/kg
Heavy Metals	≤5mg/kg	≤5mg/kg
Bacterial endotoxins	＜0.5IU/mg	＜0.5IU/mg

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What is Citric Acid Used for?

As a food-grade citric acid, in addition to regulating acidity, it can also be used as a metal chelating agent, antioxidant synergist, browning inhibitor, gel modifier, flavor modifier, and preservative enhancer.

Acidity Regulator

Acidity Regulator

Softens taste, boosts fruit notes; masks bitter, metallic and astringent off‑notes from sweeteners & functional ingredients; optimizes sweet‑sour balance and aroma release.
Metal - Chelating Agent

Metal - Chelating Agent

Sequesters Fe/Cu ions to prevent catalytic oxidation, retard oil rancidity and flavor deterioration; avoids discoloration & turbidity; synergizes with Vitamin E, erythorbic acid for better antioxidant performance.
Anti - Browning Agent

Anti - Browning Agent

Lowers pH to restrain polyphenol oxidase, slow fruit browning for canned food & jam; enhanced effect when combined with sodium erythorbate.
Gel Modifier

Gel Modifier

Adjusts pH to control pectin/casein gel formation. For jams & jellies: stabilize gel texture, prevent syneresis. For dairy: assist curdling in yogurt production.
Preservative Booster

Preservative Booster

Inhibits bacteria & mold via low‑pH environment. Not a preservative itself, but improves bacteriostatic efficiency of potassium sorbate / sodium benzoate.
Antioxidant Synergist

Antioxidant Synergist

Has little direct antioxidant activity. Removes pro-oxidant metal ions, works with VE, TBHQ, sodium erythorbate to mitigate oxidative spoilage.

Citric acid has a wide range of applications, including in the food industry, industrial washing, pharmaceutical sterilization, and animal husbandry.

Food Industry

Food Industry

Citric acid is the most biochemically produced organic acid in the world. Citric acid and salts are one of the pillar products of the fermentation industry, mainly used in the food industry, such as sour agents, solubilizers, buffers, antioxidants, deodorizers, flavor enhancers, gellingagents, toners, etc.
Metal Cleaning

Metal Cleaning

The corrosion inhibition performance of citric acid in detergent is also prominent, and pickling is an important link in chemical cleaning. Compared with inorganic acids, citric acid is relatively weak in acidity, so it is less corrosive to equipment. The safety and reliability of citric acid cleaning are relatively strong, and the waste liquid isrelatively easy to handle, and will not cause harm to the human body.
Sterilization and Coagulation

Sterilization and Coagulation

Citric acid combined with 80 °C effectively kills bacterial spores contaminating hemodialysis machine pipelines. Calcium ions are essential for prothrombin activator generation and blood‑clotting cascade. Citrate ions bind calcium into stable soluble complexes, lowering blood calcium concentration to inhibit blood coagulation.
Animal Farming

Animal Farming

(1) Increase feed intake to promote digestion and absorption of nutrients
(2) Promote the health of intestinal flora
(3) Enhance the body's anti-stress and immune capabilities
(4) As the antifungal agent and antioxidant

Exploring New Applications of Food-Grade Citric Acid

New Trends

With the development of the modern food industry, prepared meals have become a popular topic in recent years. Ensuring the freshness, taste, and flavor of prepared meals are key concerns for food processing companies. The prepared meal sector also relies heavily on citric acid, which offers advantages such as preservation, flavor enhancement, and price. It is expected that the citric acid market will continue to experience high growth in the future.

Exploring the uses of citric acid

Advantage Of Polifar Citric Acid

Polifar Group has 10 years of experience in food ingredients such as sweeteners, preservatives, acidity regulators, and humectants, with an annual export revenue of 41 million US dollars. Passed FDA, Fami-QS, ISO9001, HALAL certification. In addition, Polifar has a complete operating system (supply, production management, packaging, inventory, pre-factory inspection, and after-sales service), which can bring customers a safe trading environment. Our employees have rich experience in food ingredients and know the market situation very well. We can update the market situation for you in time, such as market demand and product price changes.

2023 FDA

HALAL

COA-CAA

COA-CAM

ISO 2021

FAQs

Q1: Is food-grade citric acid monohydrate or anhydrous? What are the differences, and how do I choose?

A1: Food-grade citric acid comes in two forms: monohydrate (C₆H₈O₇·H₂O) and anhydrous (C₆H₈O₇).
Monohydrate: Contains water of crystallization; has a lower melting point; absorbs moisture easily at room temperature; offers good cost-performance; commonly used in beverages, candies, and canned goods.
Anhydrous: Contains no water of crystallization; has good thermal stability; resistant to moisture release and caking; suitable for solid beverages, dry powders, and products requiring high-temperature processing.
Selection: Choose monohydrate for liquid products; choose anhydrous for dry powders and high-temperature processes.
Q2: Can it be used in combination with potassium sorbate or sodium benzoate? What should be noted?

A2: Yes, they can be combined; the combination yields a synergistic preservative effect.
Precautions:
1. Sodium benzoate is suitable for acidic environments with pH < 4.5, while potassium sorbate is suitable for pH ≤ 6; citric acid lowers the pH, thereby enhancing the preservative efficacy of both.
2. Strictly adhere to national standard limits; when combining, calculate the proportions of each preservative to ensure the total usage does not exceed the maximum allowable limit.
3. Under acidic conditions, sodium benzoate converts to benzoic acid, which can impart a bitter taste at high concentrations; control the dosage accordingly.
Q3: Where can I buy citric acid?

A3: Polifar is a supplier of citric acid, offering a wide range of products suitable for the food, industrial, feed, and cosmetic sectors. We provide all necessary certificates of conformity and Certificates of Analysis (COA). Sample testing is available, allowing you to place an order after successful verification.
Q4: What are the common particle mesh sizes? What is the difference between granules, fine powder, and powder?

A4: Common mesh sizes: 20–40 mesh (large granules), 40–80 mesh (fine granules), 80–100 mesh (fine powder), and >100 mesh (powder).
Large granules: Dissolve slowly, resist caking; suitable for solid instant mixes and pickling/curing.
Fine powder: Moderate dissolution rate, good flowability; a versatile, general-purpose option.
Powder: Dissolves fastest but is prone to moisture absorption, caking, and dusting; suitable for liquid systems.
Q5: What are the differences between citric acid, malic acid, and fumaric acid?

A5: Citric acid (E330): Offers a refreshing fruity aroma, a mellow sour taste, and a clean finish; highly versatile, it is the primary acidity regulator for beverages and confectionery, and is highly water-soluble.
Malic acid (E296): Provides a persistent sourness with slight astringency and a lingering aftertaste; enhances the authentic fruit profile in juices and is often used in combination with citric acid.
Fumaric acid (E297): Delivers intense sourness with a slow release and has poor water solubility; primarily used in solid foods and baked goods for its mold-inhibiting properties, but unsuitable for direct dissolution in cold drinks.
Quick selection guide: Choose citric acid for basic acidification; add malic acid for a richer fruit flavor; choose fumaric acid for solid foods, baked goods, or mold inhibition.

Packaging & Storage Of Citric Acid

Kraft paper bag, plastic woven bag, paper-plastic composite bag, container bag; 25kg/bag, 500kg/bag, 1000kg/bag, etc.

Store in a dry, ventilated, and pollution-free environment at room temperature. Avoid direct sunlight, should not be stacked in the open air.

Learn More about Acids

Citric Acid Catalog

Name	Size	Downloads	Update	Thumbnail	Download
COA-citric acid anhydrou.pdf	626KB	639	2023-02-22		Download
COA-citric acid monohydrate.pdf	274KB	484	2023-02-22		Download

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