Citric acid anhydrous E number is E330
Citric acid is a weak organic acid. 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 anhydrous 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.
We are your reliable source for chemicals used in cosmetic and personal care, pharmaceutical, food additives/preservatives, industrial additives and agrochemicals. Feel free to call us if you have inquiries on citric acid anhydrous. If you are a cosmetics company, we have chemical supplies perfect for your requirements.
Food additives are used to enhance the taste, texture, shelf life and nutritional properties of food. As consumer interest in this subject, so often misunderstood, is growing late, then we present some key facts about various food additives.
Citric acid anhydrous has been used as an additive to soft drinks, beer, and seltzer, and occurs naturally in many juices. This causes a problem in measurement because the standard measuring technique for sugar is refractive index. The discovery of citric acid has been credited to the 8th century Persian alchemist Jabir Ibn Hayyan. In this production technique, which is still the major industrial route to citric acid used today, cultures of A. niger are fed on a sucrose or glucose-containing medium to produce citric acid.
Others: DL-Malic Acid DL-Tartaric Acid
I also appreciate from a labelling point of view, you cannot write in full script the entire name of each food additive, and hence, numbers need to be used. Although this point still grates on me greatly as I think the consumer needs to be made obviously aware to specific additives that could be harmful, rather than having to follow a trail of information, which requires a level of knowledge and education.
But what about the foods that we feed our kids everyday or even occasionally? I personally believe that it is the responsibility of the parent to check the foods they are feeding their child and educate them about their food choices, but as mentioned before, this often requires a degree in food science to understand the labelling or nutritional requirements, let alone the access to the extended information, which is published in obscure pockets of food companies' websites.
We are your reliable source for chemicals used in cosmetic and personal care, pharmaceutical, food additives/preservatives, industrial additives and agrochemicals. Feel free to call us if you have inquiries on citric acid anhydrous. If you are a cosmetics company, we have chemical supplies perfect for your requirements.
Food additives are used to enhance the taste, texture, shelf life and nutritional properties of food. As consumer interest in this subject, so often misunderstood, is growing late, then we present some key facts about various food additives.
Citric acid anhydrous has been used as an additive to soft drinks, beer, and seltzer, and occurs naturally in many juices. This causes a problem in measurement because the standard measuring technique for sugar is refractive index. The discovery of citric acid has been credited to the 8th century Persian alchemist Jabir Ibn Hayyan. In this production technique, which is still the major industrial route to citric acid used today, cultures of A. niger are fed on a sucrose or glucose-containing medium to produce citric acid.
Others: DL-Malic Acid DL-Tartaric Acid
I also appreciate from a labelling point of view, you cannot write in full script the entire name of each food additive, and hence, numbers need to be used. Although this point still grates on me greatly as I think the consumer needs to be made obviously aware to specific additives that could be harmful, rather than having to follow a trail of information, which requires a level of knowledge and education.
But what about the foods that we feed our kids everyday or even occasionally? I personally believe that it is the responsibility of the parent to check the foods they are feeding their child and educate them about their food choices, but as mentioned before, this often requires a degree in food science to understand the labelling or nutritional requirements, let alone the access to the extended information, which is published in obscure pockets of food companies' websites.
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