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Citric AcidCitric acid is a weak organic acid. It is a natural preservative/conservative and is also used to add an acidic, or sour, taste to foods and soft drinks. In biochemistry, the conjugate base of citric acid, citrate, is important as an intermediate in the citric acid cycle, and therefore occurs in the metabolism of virtually all living things.

Citric acid is a commodity chemical, and more than a million tonnes are produced every year by fermentation. It is used mainly as an acidifier, as a flavoring, and as a chelating agent.

At room temperature, citric acid is a white crystalline powder. It can exist either in an anhydrous (water-free) form or as a monohydrate. The anhydrous form crystallizes from hot water, whereas the monohydrate forms when citric acid is crystallized from cold water. The monohydrate can be converted to the anhydrous form by heating above 78 °C. Citric acid also dissolves in absolute (anhydrous) ethanol (76 parts of citric acid per 100 parts of ethanol) at 15 °C.

In chemical structure, citric acid shares the properties of other carboxylic acids. When heated above 175 °C, it decomposes through the loss of carbon dioxide and water (see decarboxylation).

Citric acid is a slightly stronger acid than typical carboxylic acids because the anion can be stabilized by intramolecular hydrogen-bonding from other protic groups on citric acid.

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Corn Starch


Dextrose


Fructose


Glucose


MSG


Sodium Citrate


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Citric Acid