Saltar al contenido
Merck

W230618

Ácido cítrico

≥99.5%, FCC, FG

Iniciar sesión para ver los precios por organización y contrato.

Seleccione un Tamaño

Acerca de este artículo

Fórmula lineal:
HOC(COOH)(CH2COOH)2
Número CAS:
77-92-9
Peso molecular:
192.12
PubChem Substance ID:
24900992
UNSPSC Code:
12164502
Council of Europe no.:
20c
FEMA Number:
2306
NACRES:
NA.21
EC Number:
201-069-1
MDL number:
MFCD00011669
Beilstein/REAXYS Number:
782061
E Number:
E330
Organoleptic:
odorless
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens

Documentos clave

Ver Toda la documentación
Servicio técnico
¿Necesita ayuda? Nuestro equipo de científicos experimentados está aquí para ayudarle.
Permítanos ayudarle
Servicio técnico
¿Necesita ayuda? Nuestro equipo de científicos experimentados está aquí para ayudarle.
Permítanos ayudarle

InChI key

KRKNYBCHXYNGOX-UHFFFAOYSA-N

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)

SMILES string

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

biological source

synthetic

grade

FG, Halal, Kosher

reg. compliance

FCC, FDA 21 CFR 117, FDA 21 CFR 184.1033, EU Regulation 1333/2008 & 178/2002

assay

≥99.5%

form

powder or granules

expl. lim.

8 %, 65 °F

pKa 

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

mp

153-159 °C (lit.)

solubility

water: 383 g/L at 25 °C

Quality Level

300, 400

Gene Information

human ... SRC(6714)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

odorless

¿Está buscando productos similares? Visita Guía de comparación de productos

Categorías relacionadas

General description

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.

Application


  • 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).

Disclaimer

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.

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H319,H335

Hazard Classifications

Eye Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Clase de almacenamiento

11 - Combustible Solids

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Gloves

Elija entre una de las versiones más recientes:

Certificados de análisis (COA)

Lot/Batch Number
SHBT5597
SHBT5596
SHBT5594
SHBS9658
SHBR9453

¿No ve la versión correcta?

Si necesita una versión concreta, puede buscar un certificado específico por el número de lote.

Busque por un COA

¿Ya tiene este producto?

Encuentre la documentación para los productos que ha comprado recientemente en la Biblioteca de documentos.

Visite la Librería de documentos

Burdock GA
Encyclopedia of Food and Color Additives, 1, 613-616 (1997)
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)
Prevention of enzymatic browning in fruit and vegetables
Ioannou I
European Scientific Journal, 9(30), 310-341 (2013)
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)
Ver todos los artículos relacionados

Nuestro equipo de científicos tiene experiencia en todas las áreas de investigación: Ciencias de la vida, Ciencia de los materiales, Síntesis química, Cromatografía, Analítica y muchas otras.

Póngase en contacto con el Servicio técnico