Citric acid food
Obtaining
Citric acid is prepared by the fermentation of sugar by the fungus Aspergillus niger. Fermentation using beet pulp or sugar.
Application
Citric acid is used in confectionery baking, canning, beer and soft drinks and other food industries.
Safety requirements
Citric Acid Food is non combustible,
Packing
Citric acid is produced and packed as follows depending on wholesale and retail distribution:
- Sold through the retail network — in small packages weighing 5–100 g;
- Designed for the food and other industries — in large packaging weighing 10–40 kg, bags of
flax-jute fabrics with viscose rayon filaments orsemi-linen food, boxes made of corrugated cardboard.
Inside the bags or boxes shall be inserted liners made of polyethylene film, which, after filling their product must be hermetically sealed by welding.
Guaranteed shelf life
1 year from date of manufacture, when packaged in corrugated cardboard — no more than 6 months.
| Item | Standard for | ||
| Extra | Top | First | |
| Color and Appearance | Colorless crystals or white powder with no lumps, for Class I acid yellow tint | ||
| Taste | Sour, without foreign taste | ||
| Odor | The acid solution concentration of 20 g / dm і in distilled water should not have an odor | ||
| Structure | Granular and dry, not sticky to the touch | ||
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Mass fraction of citric acid monohydrate in terms of % at least no more |
101.0 |
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| Color, color index unit solution of iodine scale, maximum | 4 | 6 | 10 |
| Ash content,%, not more | 0.07 | 0.10 | 0.35 |
| Mass fraction of free sulfuric acid,%, not more | 0.01 | 0.01 | 0.03 |
| Arsenic,%, not more | 0.00007 | 0.00007 | 0.00007 |
| Mass fraction of sulfated ash,%, not more | 0.1 | — | — |
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Toxicity |
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Basic properties and hazards |
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Explosion and fire |
Citric Acid Food is |
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The risk to humans |
Not toxic. |