Citric Acid Monohydrate, indian Citric Acid Monohydrate, wholesale Citric Acid Monohydrate suppliers, Citric Acid Monohydrate Exporter, Exporters & Supplier, Indian Citric Acid Monohydrate manufacturer exporter & supplier directory, Citric Acid Monohydrate Manufacturers, Citric Acid Monohydrate Agro Products Manufacturers, buying Citric Acid Monohydrate, Hard Red Citric Acid Monohydrate, Citric Acid Monohydrate suppliers, Citric Acid Monohydrate importers, Citric Acid Monohydrate companies, Citric Acid Monohydrate to Sell and Buy, Traders, Vendor, suppliers, exporters, price, Import, supplier, sellers, Citric Acid Monohydrate exporters India, Citric Acid Monohydrate Seeds Producers of india

Welcome To Taj Agro Products FMCG Company Worldwide | Feedback

SEARCH

English Francis Español Deutsch Italian Portuguese

Food Products

septic/Canned Products

IQF Products

Mango

Jam Products

Citric Acid Monohydrate

Mozzarella Cheese

White Shrimps

Milk Powder

Rice

Wheat00

Sweet corn

Fruits

Spice

Vegetables

Seeds

Chicken sweet corn feed

Poultry Export

Animal feed

Mutton

Fish

Sugar

Jaggery

Fruit juice

Tomato souce

LeatherProducts

TextilesProducts

Citric Acid

Citric Acid Monohydrate Ima

Citric Acid Monohydrate

Citric Acid Monohydrate (CAS number 77-92-9 )

An Introduction

	Citric acid is a weak organic acid, and it is a natural preservative and is also used to add an acidic, or sour, taste to foods and soft drinks. In biochemistry, it is important as an intermediate in the citric acid cycle and therefore occurs in the metabolism of virtually all living things. It can also be used as an environmentally benign cleaning agent. Citric acid exists in greater than trace amounts in a variety of fruits and vegetables, most notably citrus fruits. Lemons and limes have particularly high concentrations of the acid; it can constitute as much as 8% of the dry weight of these fruits (about 47 g/L in the juices). The concentrations of citric acid in citrus fruits range from 0.005 mol/L for oranges and grapefruits to 0.30 mol/L in lemons and limes. Within species these values vary depending on the cultivar and the circumstances in which the fruit was grow. History The discovery of citric acid has been credited to the 8th century Persian alchemist Jabir Ibn Hayyan (Geber). Medieval scholars in Europe were aware of the acidic nature of lemon and lime juices; such knowledge is recorded in the 13th century encyclopedia Speculum Majus (The Great Mirror), compiled by Vincent of Beauvais.[citation needed] Citric acid was first isolated in 1784 by the Swedish chemist Carl Wilhelm Scheele, who crystallized it from lemon juice. Industrial-scale citric acid production began in 1890 based on the Italian citrus fruit industry. In 1893, C. Wehmer discovered that Penicillium mold could produce citric acid from sugar. However, microbial production of citric acid did not become industrially important until World War I disrupted Italian citrus exports. In 1917, the American food chemist James Currie discovered that certain strains of the mold Aspergillus niger could be efficient citric acid producers, and Pfizer began industrial-level production using this technique two years later, followed by Citrique Belge in 1929. In this production technique, which is still the major industrial route to citric acid used today, cultures of Aspergillus niger are fed on a sucrose or glucose-containing medium to produce citric acid. The source of sugar is corn steep liquor, molasses, hydrolyzed corn starch or other inexpensive sugary solutions. After the mould is filtered out of the resulting solution, citric acid is isolated by precipitating it with lime (calcium hydroxide) to yield calcium citrate salt, from which citric acid is regenerated by treatment with sulfuric acid.
	General Notices
	C6H8O7,H2O 210.1 5949-29-1 Citric Acid Monohydrate complies with the requirements of the 3rd edition of the European Pharmacopoeia [0456]. These requirements are reproduced after the heading 'Definition' below. Ph Eur
	Definition:
	Citric acid monohydrate contains not less than 99.5 per cent and not more than the equivalent of 101.0 per cent of 2-hydroxypropane-1,2,3-tricarboxylic acid, calculated with reference to the anhydrous substance.
	Characters:
	A white, crystalline powder, colourless crystals or granules, efflorescent, very soluble in water, freely soluble in alcohol, sparingly soluble in ether.
	Identification:
	First identification: B, E. Second identification: A, C, D, E. A. Dissolve 1 g in 10 ml of water R. The solution is strongly acidic (2.2.4). B. Examine by infrared absorption spectrophotometry (2.2.24), comparing with the spectrum obtained with citric acid monohydrate CRS after drying both the substance being examined and the reference substance at 100°C to 105°C for 24 h. C. Add about 5 mg to a mixture of 1 ml of acetic anhydride R and 3 ml of pyridine R. A red colour develops. D. Dissolve 0.5 g in 5 ml of water R, neutralise using 1M sodium hydroxide (about 7 ml), add 10 ml of calcium chloride solution R and heat to boiling. A white precipitate is formed. E. It complies with the test for water (see Tests).
	Tests:
	APPEARANCE OF SOLUTION: Dissolve 2.0 g in water R and dilute to 10 ml with the same solvent. The solution is clear (2.2.1) and not more intensely coloured than reference solution Y7, BY7 or GY7 (Method II, 2.2.2). READILY CARBONISABLE SUBSTANCES: To 1.0 g in a cleaned test tube add 10 ml of sulphuric acid R and immediately heat the mixture in a water-bath at 90±1°C for 60 min. Immediately cool rapidly. The solution is not more intensely coloured than a mixture of 1 ml of red primary solution and 9 ml of yellow primary solution (Method I, 2.2.2). OXALIC ACID: Dissolve 0.80 g in 4 ml of water R. Add 3 ml of hydrochloric acid R and 1 g of zinc R in granules. Boil for 1 min. Allow to stand for 2 min. Transfer the supernatant liquid to a test-tube containing 0.25 ml of a 10 g/l solution of phenylhydrazine hydrochloride R and heat to boiling. Cool rapidly, transfer to a graduated cylinder and add an equal volume of hydrochloric acid R and 0.25 ml of a 50 g/l solution of potassium ferricyanide R. Shake and allow to stand for 30 min. Any pink colour in the solution is not more intense than that in a standard prepared at the same time in the same manner using 4 ml of a 0.1 g/l solution of oxalic acid R (350 ppm, calculated as anhydrous oxalic acid). SULPHATES (2.4.13): Dissolve 1.0 g in distilled water R and dilute to 15 ml with the same solvent. The solution complies with the limit test for sulphates (150 ppm). ALUMINIUM (2.4.17): If intended for use in the manufacture of dialysis solutions, it complies with the test for aluminium. Dissolve 20 g in 100 ml of water R and add 10 ml of acetate buffer solution pH 6.0 R. The solution complies with the limit test for aluminium (0.2 ppm). Use as the reference solution a mixture of 2 ml of aluminium standard solution (2 ppm Al) R, 10 ml of acetate buffer solution pH 6.0 R and 98 ml of water R. To prepare the blank use a mixture of 10 ml of acetate buffer solution pH 6.0 R and 100 ml of water R. HEAVY METALS (2.4.8): Dissolve 5.0 g in several portions in 39 ml of dilute sodium hydroxide solution R and dilute to 50 ml with distilled water R. 12 ml complies with limit test A for heavy metals (10 ppm). Prepare the standard using lead standard solution (1 ppm Pb) R. WATER (2.5.12): 7.5 per cent to 9.0 per cent, determined on 0.500 g by the semi-micro determination of water. SULPHATED ASH (2.4.14): Not more than 0.1 per cent, determined on 1.0 g. BACTERIAL ENDOTOXINS (2.6.14): If intended for use in the manufacture of parenteral dosage forms without a further appropriate procedure for the removal of bacterial endotoxins, not more than 0.5 I.U. of endotoxin per milligram.
	Assay:
	Dissolve 0.550 g in 50 ml of water R. Titrate with 1M sodium hydroxide, using 0.5 ml of phenolphthalein solution R as indicator. 1 ml of 1M sodium hydroxide is equivalent to 64.03 mg of C6H8O7.
	Storage:
	Store in an airtight container.
	Labelling:
	The label states - where applicable, that the substance is free from bacterial endotoxins, - where applicable, that the substance is intended for use in the manufacture of dialysis solutions.
	Main Uses :
	Imparts fine tangy flavour and sequesters heavy metal ions in soft drinks. Preserves flavour, appearance and consistency in canned fruits and vegetables. Enhances flavour of fruits, promotes sucrose inversion in candies. Acts as a synergist to antioxidants due to complexation of heavy metal ions. Helps to create the bubbling and fizzing effect in effervescent tablets. Used in various creams, ointments and shampoos.
	Packaging :
	25 Kg "Polyethylene-lined multi-wall paper bags Note :- Rate of the products Mention in the Website will be verified by day to day fluctuation in the Indian Agro Market Actual Rate of the Products will be provide at the time of final Confirmation of Order
	CITRIC ACID ANHYDROUS (FCC / USP)
	Description : Citric Acid Anhydrous is available as free flowing, translucent white crystals/granules, practically odourless with slighty hygroscopic and tart acidic taste. Citric Acid is a widely used and environment-friendly acidulant.
	GENERAL CHARACTERISTICS
	Formula : C6 H8 O7 Molecular weight : 192.13 Appearance : White Crystals Taste : Tart acid Taste Odour : Practically Odourless CAS No :. 77 - 92 - 9 Specific Gravity : 1.665 Melting Point : 153o C PH of 0.1 N solution : 2.2 Solubility @ 25oC in : In water - 162 gm/100 ml water In alcohol - 59 gm/100ml alcohol In ether - 0.75 gm/100ml ether
	STANDARD SPECIFICATIONS
	Standards : BIS / USP XXIII / BP 93 / DAB / FCC / IP Identification : Positive for Citrates Assay : 99.5 - 100.5 % Water ( Anhydrous basis ) : Max 0.5 % Residue on Ignition : Max. 0.05 % Oxalate - Meets USP / FCC Tests Sulfate - Meets USP tests Arsenic ( as As ) - Max 1. ppm. Heavy metals ( As Pb ) - Max. 5 ppm. Readily Carbonizable Substances - Meets USP / FCC tests *Lead - Max. 0.5 ppm
	Main Uses :
	Imparts fine tangy flavour and sequesters heavy metal ions in soft drinks. Preserves flavour, appearance and consistency in canned fruits and vegetables. Enhances flavour of fruits, promotes sucrose inversion in candies. Acts as a synergist to antioxidants due to complexation of heavy metal ions. *Helps to create the bubbling and fizzing effect in effervescent tablets. Used in various creams, ointments and shampoos.
	Packaging :
	25 Kg Polyethylene-lined multi-wall paper bags
	Storage Recommendations :
	Store in a cool and dry place to prevent caking.

Citric Acid Pack

Citric Acid

© 2008, www.tajagroproducts.com All rights reserved.
© 2008 All Rights reserved with Taj Agro (Taj agro products Mumbai., India All rights reserved. This information is intended only for residents of the All over the world.