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Key Documents

W230618

Sigma-Aldrich

Acido citrico

≥99.5%, FCC, FG

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About This Item

Formula condensata:
HOC(COOH)(CH2COOH)2
Numero CAS:
Peso molecolare:
192.12
Numero FEMA:
2306
Beilstein:
782061
Numero CE:
N° CoE:
20c
Numero MDL:
Codice UNSPSC:
12164502
ID PubChem:
NACRES:
NA.21

Origine biologica

synthetic

Livello qualitativo

Grado

FG
Halal
Kosher

Conformità normativa

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 184.1033

Saggio

≥99.5%

Forma fisica

powder or granules

Limite di esplosione

8 %, 65 °F

pKa 

(1) 3.13, (2) 4.76, (3) 6.4

Punto di fusione

153-159 °C (lit.)

Solubilità

water: 383 g/L at 25 °C

Cationi in tracce

As: ≤3.0 ppm
Cd: ≤1.0 ppm
Hg: ≤1.0 ppm
Pb: ≤0.5 ppm

applicazioni

flavors and fragrances

Documentazione

see Safety & Documentation for available documents

Allergene alimentare

no known allergens

Organolettico

odorless

Stringa SMILE

OC(=O)CC(O)(CC(O)=O)C(O)=O

InChI

1S/C6H8O7/c7-3(8)1-6(13,5(11)12)2-4(9)10/h13H,1-2H2,(H,7,8)(H,9,10)(H,11,12)
KRKNYBCHXYNGOX-UHFFFAOYSA-N

Informazioni sul gene

human ... SRC(6714)

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Descrizione generale

Citric acid is an important organic acid that is extensively used in the food industry as a pH control agent, flavor modifier, an antimicrobial agent, a leavening agent and as an antioxidant. The treatment of potato-based foods with a combination of citric acid and glycine in low concentration may reduce the formation of acrylamide with minimal effect on the flavor. Citric acid is also an effective anti-browning agent of food and beverages due to its ability to inhibit the activity of polyphenol oxidase (PPO) enzyme responsible for browning.

Applicazioni


  • Integrated time-series biochemical, transcriptomic, and metabolomic analyses reveal key metabolites and signaling pathways in the liver of the Chinese soft-shelled turtle (Pelodiscus sinensis) against Aeromonas hydrophila infection.: This study uses a combination of biochemical, transcriptomic, and metabolomic approaches to identify critical metabolites and pathways, including those involving citric acid, in the response of the Chinese soft-shelled turtle to bacterial infection (Ji et al., 2024).

  • Enhancement of vitamin B(6) production driven by omics analysis combined with fermentation optimization.: The study integrates omics analyses with fermentation strategies to boost vitamin B6 production, identifying citric acid as a pivotal metabolic component in the optimization process (Tian et al., 2024).

Esclusione di responsabilità

The product is not intended for use as a biocide under global biocide regulations, including but not limited to US EPA′s Federal Insecticide Fungicide and Rodenticide Act, European Biocidal Products Regulation, Canada’s Pest Management Regulatory Agency, Turkey’s Biocidal Products Regulation, Korea’s Consumer Chemical Products and Biocide Safety Management Act (K-BPR) and others.

Pittogrammi

Exclamation mark

Avvertenze

Warning

Indicazioni di pericolo

Classi di pericolo

Eye Irrit. 2 - STOT SE 3

Organi bersaglio

Respiratory system

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Dispositivi di protezione individuale

dust mask type N95 (US), Eyeshields, Gloves


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I clienti hanno visto anche

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1 of 8

Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut
Jiang, Y, et al
Journal of Food Engineering, 63(3), 325-328 (2004)
Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products
Ali HM, et al
Journal of Food Science and Technology, 52(6), 3651-3659 (2015)
Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system
Low M Y, et al.
Journal of Agricultural and Food Chemistry, 54(16), 5976-5983 (2006)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 613-616 (1997)
Prevention of enzymatic browning in fruit and vegetables
Ioannou I
European Scientific Journal, 9(30), 310-341 (2013)

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