Citric acid exists in greater than trace amounts in a variety of fruits and vegetables, most notably citrus fruits. Lemons and limes have particularly high concentrations of the acid; it can constitute as much as 8% of the dry weight of these fruits (about 47 g/L in the juices). The concentrations of citric acid in citrus fruits range from 0.005 mol/L for oranges and grape fruits to 0.30 mol/L in lemons and limes. Within species, these values vary depending on the cultivar and the circumstances in which the fruit was grown.
- Molecular formula : C6H8O7
- Molar mass: 192.124 g/mol (anhydrous) 210.14 g/mol (mono hydrate)
- Appearance: Crystalline white solid
- Density : 1.665 g/cm3
- Melting point : 153 °C
- Boiling point : Decomposes at 175 °C
- Solubility in water: 73 g/100 ml (20°C)
- Solubility: in THF, ethanol, methanol anhydrous: THF 1.80 M, ethanol 1.6 M, methanol 3.08 M mono hydrate THF 1.52 M, ethanol 1.78 M, methanol 2.27 M
- Acidity : (pKa) pKa1=3.09pKa2=4.75 pKa3=6.41
Application & Usage :
- Food, Beverages, Flavour enhancer, Colouring, Preservative, Detergents, Cleaners, Pharmaceuticals, Cosmetics, Industrial and Chemical processing.
- Galvanising, Soldering and Tinning Fluxes: It is used in fluxes for galvanising, soldering and tinning.
25 /50kg - PP Bag