Acidulants

Monohydrate citric acid is crystallized from cold water. Monohydrate type can be converted into anhydrous type by debonding water at around 78℃. The same as anhydrous citric acid, the  citric acid

We specialize in providing comprehensive food ingredient solutions to the global market. Our extensive product portfolio encompasses antioxidants, leavening agents, acidity regulators, sweeteners,

Monohydrate citric acid is crystallized from cold water. Monohydrate type can be converted into anhydrous type by debonding water at around 78℃. The same as anhydrous citric acid, the  citric acid

Our commitment to global service excellence ensures that we meet the evolving needs of our partners worldwide with reliable products and collaborative partnerships.

Moisture content is one of the key factors affecting the quality of citric acid anhydrous. It is generally required now to be exceed 0.5%.

Anhydrous citric Acid is crystallized from hot water. Citric acid content is an important indicator to measure the quality of anhydrous citric acid powder, which is generally required to be above

Citric acid is a versatile food additive used primarily as a flavoring agent (sour/tart), preservative (inhibits bacteria by lowering pH), acidity regulator, and emulsifier in beverages, candies,

Anhydrous citric Acid is crystallized from hot water. Citric acid content is an important indicator to measure the quality of anhydrous citric acid powder, which is generally required to be above