Citric Acid Anhydrous

Citric Acid Anhydrous

Description
Citric Acid Anhydrous is the water-free form of citric acid—a naturally occurring
weak organic acid found in citrus fruits like lemons and limes a dry, crystalline
form of citric acid that contains no water molecules, it is commonly used in food,
pharmaceuticals, and industrial products
Applications and Effect
In food industry: as a preservative (prevents spoilage), as a flavor enhancer, ph
adjuster in beverages and canned foods

Specifications

USP
BP
IP
JP
KP
USP
Daffodil Pharmachem

TestsSpecifications
DescriptionColorless crystals or white, crystalline powder.
SolubilityFreely soluble in water and very soluble in boiling water. Insoluble in alcohol.
IdentificationA) solution (1 in 20) responds to the test for Sodium and for citrate.
Sodium: A dense precipitate is formed.
Citrate: A light red colour is produced.
AlkalinityNo pink colour is produced by 1 drop of phenolphthalein TS.
WaterBetween 10.0% and 13.0%. Dry it at 180°C for 18 hours.
AlkalinityNot more than 0.2 ml of 0.1M hydrochloric acid or 0.1M sodium Hydroxide is required to change the colour of the indicator.
TartrateNo crystalline precipitate is formed.
Heavy MetalsNot more than 0.001%.
Assay99.0 % to 100.5 % (On Anhydrous Basis)
BP
IP
JP
KP
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