Citric Acid Anhydrous

Khoom npe: citric acid
CAS Naj Npawb: 77-92-9
EINECS:201-069-1
Cov tshuaj formula: C6H8O7
Ntim: 25KG / hnab
Molecular Luj: 192.122

Xa kev nug

CITRIC ACID muaj

Specification

Muaj qib citric acid yog cov organic acid siv nyob rau hauv ntau yam kev lag luam nrog cov tshuaj formula C6H8O7. Nws feem ntau tuaj nyob rau hauv daim ntawv ntawm ib tug dawb crystalline hmoov nrog ib tug acidic thiab lemony saj.

Cov khoom npe	Citric acid
Qhov tshwm sim	Tsis muaj xim los yog dawb crystals los yog hmoov, tsw thiab saj qaub.
Cov ntsiab lus (%)	99.8
Lub teeb Transmittance (%)	99.9
Moisture (%)	0.1
Npaj Carbonisable Khoom	0.1
Sulfated tshauv (%)	﹤0.05
Chloride (%)	﹤0.005
Sulfate (%)	﹤0.01
Oxalate (%)	﹤0.01
Calcium (%)	﹤0.02
Hlau (mg / kg)	﹤5
Arsenic (mg / kg)	﹤1
Cov hmoov txhuas (mg / kg)	﹤0.5

Daim ntawv thov

Muaj qib citric acid yog siv dav hauv kev lag luam khoom noj khoom haus, feem ntau yog cov kua qaub, hnyav, tsis muaj, antioxidant, deodorant, tsw enhancer, gelling agent thiab toner. Nov yog qee qhov piv txwv ntawm kev thov tshwj xeeb:

Dej haus thiab kua txiv hmab txiv ntoo: nws yog siv los kho cov qaub saj ntawm cov dej haus, txhim khu cov tsw, txhim kho cov suab thaj-acid piv ntawm cov dej haus, kom cov khoom muaj peev xwm ua tau raws li tus qauv saj.
Cov zaub mov hauv kaus poom: Ntxiv rau cov txiv hmab txiv ntoo thiab zaub hauv kaus poom tuaj yeem tswj lossis txhim kho tsw, nce acidity, txo pH, inhibit microbial kev loj hlob, thiab tiv thaiv o thiab kev puas tsuaj.
Khoom qab zib thiab pastries: nws ua raws li tus neeg sawv cev qaub, sib txuas nrog cov khoom qab zib kom muab cov qab zib qab zib thiab qaub saj.
Cov khoom siv mis nyuj: nws pab txhim kho qhov kev xav ntawm cov khoom siv mis nyuj, ua kom qab los noj mov, thiab txhawb kev nqus ntawm calcium, phosphorus thiab lwm yam khoom.
Gel zaub mov: Yog tias nws siv hauv cov kua ntses thiab jelly, qhov tsis zoo ntawm pectin tuaj yeem txo qis, thiab hydrogen daim ntawv cog lus ntawm pectin molecules tuaj yeem txhawb nqa los ua gel.
Pickle khoom: nws yog siv rau hauv cov khoom pickle los kho pH, ua si lub luag hauj lwm seasoning, thiab tswj cov zaub mov zoo.
Khoom noj khoom haus khov: nws nyob rau hauv cov khoom noj khov, los ntawm nws cov chelation thiab pH tswj cov khoom, ua kom muaj zog antioxidant, inhibit enzyme kev ua, ncua lub neej txee.

Nta:
Solubility: yooj yim soluble hauv dej, tsim cov kua qaub.
Stability: Zoo li ruaj khov nyob rau hauv qhuav tej yam kev mob, tab sis hygroscopic, tej zaum yuav delicately nyob rau hauv ib puag ncig ntub.
pH hloov: tuaj yeem txo tus nqi pH ntawm cov tshuaj, ua lub luag haujlwm ntawm acidification.
Antioxidant: tuaj yeem ua raws li cov tshuaj tiv thaiv antioxidant kom ntev lub txee lub neej ntawm cov zaub mov.

Citric acid