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This article mainly focuses on the differences between monohydrate and anhydrous citric acid in food additives. It aims to differentiate between the two based on the different characteristics of food and the inherent properties of monohydrate and anhydrous citric acid, helping customers achieve the best results when using them.

Citric acid and fumaric acid, as acidity regulators, play an indispensable role in industries such as food additives, feed additives, pharmaceuticals, and heavy industry. Comparing the two side-by-side aims to provide a deeper understanding of citric acid and fumaric acid, enabling better application across various sectors.

Malic acid, also known as 2-hydroxysuccinic acid, has two stereoisomers due to an asymmetric carbon atom in the molecule. In nature, it exists in three forms, namely D-malic acid, L-malic acid and its mixture DL-malic acid.

The effective application of acidity regulators is mainly controlled by the required characteristics of food, usually organic acids and salts with buffering effects. And because many organic acids are normal components of food, or participate in the normal metabolism of the human body, they are highly safe and widely used.