|
Category:acidulants, sequestrants, antioxidant synergists, flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
| Google Scholar: | Search |
| Google Books: | Search |
| Google Scholar: with word "volatile" | Search |
| Google Scholar: with word "flavor" | Search |
| Google Scholar: with word "odor" | Search |
| Perfumer and Flavorist: | Search |
| Google Patents: | Search |
| US Patents: | Search |
| EU Patents: | Search |
| Pubchem Patents: | Search |
| PubMed: | Search |
| NCBI: | Search |
| | FDA/DG SANTE Petitions, Reviews, Notices: |
| 184.1033 | Citric acid View - review |
| EU SANCO | Citric acid View - review |
| EU SANCO | Citric acid View - review |
| JECFA Food Flavoring: | 218 citric acid |
| JECFA Food Additive: | Citric Acid |
| GSFA Codex: | Citric acid (330) |
| DG SANTE Food Additives: | citric acid |
| DG SANTE Food Contact Materials: | citric acid |
| FEMA Number: | 2306 citric acid |
| FDA: | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF): | 77-92-9 ; CITRIC ACID |
| FDA Regulation: | FDA PART 131 -- MILK AND CREAM
Subpart B--Requirements for Specific Standardized Milk and Cream
Sec. 131.111 Acidified milk.
FDA PART 131 -- MILK AND CREAM
Subpart B--Requirements for Specific Standardized Milk and Cream
Sec. 131.112 Cultured milk.
FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.123 Cold-pack and club cheese.
FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.124 Cold-pack cheese food.
FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.129 Dry curd cottage cheese.
FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.169 Pasteurized process cheese.
FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.173 Pasteurized process cheese food.
FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.178 Pasteurized neufchatel cheese spread with other foods.
FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.179 Pasteurized process cheese spread.
FDA PART 145 -- CANNED FRUITS
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.134 Canned preserved figs.
FDA PART 145 -- CANNED FRUITS
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.145 Canned grapefruit.
FDA PART 146 -- CANNED FRUIT JUICES
Subpart B--Requirements for Specific Standardized Canned Fruit Juices and Beverages
Sec. 146.187 Canned prune juice.
FDA PART 150 -- FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products
Sec. 150.141 Artificially sweetened fruit jelly.
FDA PART 150 -- FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products
Sec. 150.161 Artificially sweetened fruit preserves and jams.
FDA PART 155 -- CANNED VEGETABLES
Subpart B--Requirements for Specific Standardized Canned Vegetables
Sec. 155.130 Canned corn.
FDA PART 161 -- FISH AND SHELLFISH
Subpart B--Requirements for Specific Standardized Fish and Shellfish
Sec. 161.190 Canned tuna.
FDA PART 163 -- CACAO PRODUCTS
Subpart B--Requirements for Specific Standardized Cacao Products
Sec. 163.110 Cacao nibs.
FDA PART 163 -- CACAO PRODUCTS
Subpart B--Requirements for Specific Standardized Cacao Products
Sec. 163.110 Cacao nibs.
FDA PART 163 -- CACAO PRODUCTS
Subpart B--Requirements for Specific Standardized Cacao Products
Sec. 163.112 Breakfast cocoa.
FDA PART 169 -- FOOD DRESSINGS AND FLAVORINGS
Subpart B--Requirements for Specific Standardized Food Dressings and Flavorings
Sec. 169.115 French dressing.
FDA PART 169 -- FOOD DRESSINGS AND FLAVORINGS
Subpart B--Requirements for Specific Standardized Food Dressings and Flavorings
Sec. 169.140 Mayonnaise.
FDA PART 169 -- FOOD DRESSINGS AND FLAVORINGS
Subpart B--Requirements for Specific Standardized Food Dressings and Flavorings
Sec. 169.150 Salad dressing.
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart H--Other Specific Usage Additives
Sec. 172.755 Stearyl monoglyceridyl citrate.
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart I--Multipurpose Additives
Sec. 172.861 Cocoa butter substitute from coconut oil, palm kernel oil, or both oils.
FDA PART 173 -- SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION
Subpart B--Enzyme Preparations and Microorganisms
Sec. 173.160 Candida guilliermondii.
FDA PART 173 -- SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION
Subpart B--Enzyme Preparations and Microorganisms
Sec. 173.165 Candida lipolytica.
FDA PART 173 -- SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION
Subpart C--Solvents, Lubricants, Release Agents and Related Substances
Sec. 173.280 Solvent extraction process for citric acid.
FDA PART 178 -- INDIRECT FOOD ADDITIVES: ADJUVANTS, PRODUCTION AIDS, AND SANITIZERS
Subpart B--Substances Utilized To Control the Growth of Microorganisms
Sec. 178.1010 Sanitizing solutions.
FDA PART 184 -- DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1033 Citric acid.
FDA PART 73 -- LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION
Subpart A--Foods
Sec. 73.85 Caramel.
|
Physical Properties:
| Appearance: | white crystals (est) |
| Assay: | 98.00 to 100.00
|
| Food Chemicals Codex Listed: | Yes |
| Melting Point: | 152.00 to 154.00 °C. @ 760.00 mm Hg
|
| Boiling Point: | 309.00 to 310.00 °C. @ 760.00 mm Hg
|
| Flash Point: | > 230.00 °F. TCC ( > 110.00 °C. )
|
| logP (o/w): | -1.640 (est) |
| Soluble in: |
| | water, 592000 mg/L @ 20 °C (exp) |
Organoleptic Properties:
| Odor Type: odorless |
| Odor Strength:none |
| Odor Description:at 100.00 %. odorless |
| Flavor Type: acidic |
| acidic |
| Taste Description: strong acidic |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
| A.M.G.L.T. |
| Citric Acid Anhydrous
|
| ADM |
| CITRIC ACID - TECHNICAL GRAD
Odor: odorless Use: Citric acid anhydrous is produced as translucent crystals and as white crystalline powder. It is odorless and has a strong acidic taste. Citric acid anhydrous is very soluble in water and freely soluble in alcohol. Storage in tight containers away from heat and humidity (75oF and 55% RH) is recommended. Citric acid is widely used in the food, beverage, and pharmaceutical industries to impart a clean, refreshing tartness. Its prime use is as an acidulant, but it is also used as sequestrant of metal ions to give protection from the development of off-flavors and off-odors in certain foodstuffs. A major industrial use of citric acid is in the manufacture of ecologically compatible detergents. It is also used in chemical cleaning, concrete admixtures, plasticizers, and a range of other applications. |
| ADM |
| CITRIC ACID ANHYDROUS FINE GRANULAR
Odor: odorless Use: Citric acid anhydrous is produced as translucent crystals and as white crystalline powder. It is odorless and has a strong acidic taste. Citric acid anhydrous is very soluble in water and freely soluble in alcohol. Storage in tight containers away from heat and humidity (75oF and 55% RH) is recommended. Citric acid is widely used in the food, beverage, and pharmaceutical industries to impart a clean, refreshing tartness. Its prime use is as an acidulant, but it is also used as sequestrant of metal ions to give protection from the development of off-flavors and off-odors in certain foodstuffs. A major industrial use of citric acid is in the manufacture of ecologically compatible detergents. It is also used in chemical cleaning, concrete admixtures, plasticizers, and a range of other applications. |
| ADM |
| CITRIC ACID ANHYDROUS GRANULAR
Odor: odorless Use: Citric acid anhydrous is produced as translucent crystals and as white crystalline powder. It is odorless and has a strong acidic taste. Citric acid anhydrous is very soluble in water and freely soluble in alcohol. Storage in tight containers away from heat and humidity (75oF and 55% RH) is recommended. Citric acid is widely used in the food, beverage, and pharmaceutical industries to impart a clean, refreshing tartness. Its prime use is as an acidulant, but it is also used as sequestrant of metal ions to give protection from the development of off-flavors and off-odors in certain foodstuffs. A major industrial use of citric acid is in the manufacture of ecologically compatible detergents. It is also used in chemical cleaning, concrete admixtures, plasticizers, and a range of other applications. |
| ADM |
| CITRIC ACID ANHYDROUS POWDER
Odor: odorless Use: Citric acid anhydrous is produced as translucent crystals and as white crystalline powder. It is odorless and has a strong acidic taste. Citric acid anhydrous is very soluble in water and freely soluble in alcohol. Storage in tight containers away from heat and humidity (75oF and 55% RH) is recommended. Citric acid is widely used in the food, beverage, and pharmaceutical industries to impart a clean, refreshing tartness. Its prime use is as an acidulant, but it is also used as sequestrant of metal ions to give protection from the development of off-flavors and off-odors in certain foodstuffs. A major industrial use of citric acid is in the manufacture of ecologically compatible detergents. It is also used in chemical cleaning, concrete admixtures, plasticizers, and a range of other applications. |
| ADM |
| CITROSOL® 502
Odor: odorless Use: ADM Citrosol® 502 is industrial grade 50% aqueous citric acid solutions (anhydrous basis), suitable for use in industrial applications which do not require USP or FCC grade citric acid. Citrosol 502 is the highest quality product, for use where low color properties are required. |
| ADM |
| CITROSOL® 503
Odor: odorless Use: ADM Citrosol® 503 is industrial grade 50% aqueous citric acid solutions (anhydrous basis), suitable for use in industrial applications which do not require USP or FCC grade citric acid. Citrosol 503 is the highest quality product, for use where low color properties are required. |
| Alfa Biotechnology |
| For experimental / research use only. |
| Anhydrous citric acid 98%
|
| Allan Chemical |
| Citric Acid
|
| Anhui Haibei |
| Anhydrous citric acid
|
| Anhui Haibei |
| Citric Acid
|
| APAC Chemical |
| Citric Acid
|
| Atlantic Chemicals |
| Citric Acid
|
| Augustus Oils |
| Citric Acid Anhydrous Gran
|
| Services |
| BBFY Industrial |
| Citric Acid Anhydrous
|
| BOC Sciences |
| For experimental / research use only. |
| Citric Acid >98%
|
| Bristol Botanicals |
| Citric acid crystals
|
| Camden-Grey Essential Oils |
| Citric acid, Bulk
Odor: characteristic Use: Citric acid is the main ingredient in "fizzy bath bombs", the type one throws into a filled bathtub and the "bomb" begins fizzing once it hits the water.
Dry Ingredients: 1 cup baking soda,1/2 cup citric acid,1/2 cup corn starch. Sieve dry ingredients til you get a nice smooth blend. (Optional: add 1/3 cup Epsom salts or coarse sea salt after sieving). Spray the dry mixture with witch hazel until it is the texture of sand like you would make a sand castle with, THEN add your citric acid and mix it in with your hands.
Wet Ingredients:2-1/2 T. sunflower or other light oil, 3/4 T. water, 1 to 2 teaspoons essential oils or fragrance oils, vegetable or other natural colorant (optional).
Combine wet ingredients in a jar. Cover tightly and shake vigorously. Drizzle onto dry ingredients and blend thoroughly. Pack tightly into molds and set out to dry overnight. They should release easily! |
| Cargill, Inc. |
| Citric acid (Anhydrous, liquid)
|
| Covalent Chemical |
| Citric Acid Anhydrous
|
| ECSA Chemicals |
| CITRIC ACID ANHYDROUS BP
|
| ECSA TRADE THE MOST UPDATED FINANCIAL PUBLICATION ON THE WORLD OF CHEMISTRY |
| ECSA Chemicals |
| CITRIC ACID ANHYDROUS PH.EUR (F4020)
|
| ECSA Chemicals |
| CITRIC ACID ANHYDROUS POWDER BP/USP
|
| ECSA Chemicals |
| CITRIC ACID ANHYDROUS RPH- PH.EUR.-USP-FU-B
|
| ECSA Chemicals |
| CITRIC ACID RPE-ACS-ISO-FOR ANALYSIS-REAG. P
|
| ECSA Chemicals |
| CITRIC ACID RPE-ACS-ISO-FOR ANALYSIS-REAG. P
|
| ECSA Chemicals |
| CITRIC ACID SOL. 50%
|
| Ernesto Ventós |
| CITRIC ACID
|
| ExtraSynthese |
| For experimental / research use only. |
| Citric Acid
|
| Farbest-Tallman Foods |
| Citric Acid Solution
|
| Foodchem International |
| Citric Acid Anhydrous
|
| George Uhe Company |
| Citric Acid Anhydrous
|
| Glentham Life Sciences |
| Citric acid, anhydrous, 99.5%, BP, Ph. Eur., USP grade
|
| Glentham Life Sciences |
| Citric acid, anhydrous, 99%
|
| Graham Chemical |
| Citric Acid
|
| Indenta Group |
| Citric Acid
|
| Jungbunzlauer Suisse |
| Citric Acid Anhydrous
|
| Jungbunzlauer Suisse |
| Citric Acid
Flavor: sour Citric acid is a naturally occurring fruit acid, produced commercially by microbial fermentation of a carbohydrate substrate. Citric acid is the most widely used organic acidulant and pH-control agent in foods, beverages, pharmaceuticals and technical applications. |
| Jungbunzlauer Suisse |
| LIQUINAT® - Liquid Citric Acid
|
| Kraft Chemical |
| Citric Acid
|
| Krunal Group |
| Citric Acid
|
| Lluch Essence |
| CITRIC ACID ANHYDROUS
|
| Mission flavors & fragrances |
| Citric Acid Solution
|
| Moellhausen |
| CITRIC ACID
Odor: odourless Flavor: citric, astringent, lemon. |
| Moellhausen |
| CITROSOLV SP
|
| Nactis Flavours |
| Citric Acid
|
| Northwestern Extract |
| Citric Acid FCC Anhydrous
|
| OQEMA |
| Citric Acid (Anhydrous, Monohydrate, Coarse, Medium, Fine)
|
| Penta International |
| CITRIC ACID ANHYDROUS GRANULAR NATURAL
|
| Penta International |
| CITRIC ACID ANHYDROUS GRANULAR USP
|
| Penta International |
| CITRIC ACID ANHYDROUS GRANULAR
|
| Penta International |
| CITRIC ACID ANHYDROUS POWDER NATURAL
|
| Penta International |
| CITRIC ACID ANHYDROUS USP/EP/JP
|
| PerfumersWorld |
| Citric Acid
|
| Prinova |
| Citric Acid
|
| Qingdao Dacon Trading |
| Citric Acid Anhydrous
|
| Qingdao Dacon Trading |
| Citric Acid
|
| Rung International |
| Citric Acid
|
| Santa Cruz Biotechnology |
| For experimental / research use only. |
| Citric Acid, Anhydrous >99%
|
| Shiva Chemicals and Pharmaceuticals |
| Citric Acid Anhydrous
|
| Sigma-Aldrich |
| Citric acid, ≥99.5%, FCC, FG
|
| Certified Food Grade Products |
| Silver Fern Chemical |
| Citric Acid
Odor: characteristic Use: Citric acid is a commodity chemical, and more than a million tonnes are produced every year by fermentation. It is used mainly as an acidifier, as a flavoring, and as a chelating agent. It is a natural preservative and is also used to add an acidic or sour taste to foods and drinks. |
| Tate & Lyle |
| Citric Acid
|
| TCI AMERICA |
| For experimental / research use only. |
| Citric Acid >98.0%(T)
|
| Tianjin Talent Chemical |
| Citric Acid Anhydrous
|
| United International |
| Citric acid Nat.
|
| Viachem |
| Citric Acid
Flavor: sour Citric acid, C6H8O7, is a weak organic acid. It is a natural preservative and is also used to add an acidic, or sour, taste to foods and soft drinks. In biochemistry, it is important as an intermediate in the citric acid cycle and therefore occurs in the metabolism of virtually all living things. It can also be used as an environmentally benign cleaning agent. |
| Wedor Corporation |
| CITRIC ACID
|
| WholeChem |
| Citric Acid
|
| Zhong Ya Chemical |
| Citric Acid
|
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xi - Irritant |
R 37/38 - Irritating to respiratory system and skin.
R 41 - Risk of serious damage to eyes.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
|
| |
| Hazards identification |
| |
| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
| |
| Pictogram | |
| |
| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
oral-rat LD50 3000 mg/kg
Oyo Yakuri. Pharmacometrics. Vol. 43, Pg. 561, 1992.
intraperitoneal-mouse LD50 903 mg/kg
Toxicology. Vol. 62, Pg. 203, 1990.
intravenous-mouse LD50 42 mg/kg
GASTROINTESTINAL: CHANGES IN STRUCTURE OR FUNCTION OF SALIVARY GLANDS
LUNGS, THORAX, OR RESPIRATION: CYANOSIS
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Journal of Pharmacology and Experimental Therapeutics. Vol. 94, Pg. 65, 1948.
oral-mouse LD50 5040 mg/kg
LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES
MUSCULOSKELETAL: OTHER CHANGES
Takeda Kenkyusho Ho. Journal of the Takeda Research Laboratories. Vol. 30, Pg. 25, 1971.
intravenous-rabbit LD50 330 mg/kg
LUNGS, THORAX, OR RESPIRATION: CYANOSIS
GASTROINTESTINAL: CHANGES IN STRUCTURE OR FUNCTION OF SALIVARY GLANDS
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Journal of Pharmacology and Experimental Therapeutics. Vol. 94, Pg. 65, 1948.
oral-rabbit LDLo 7000 mg/kg
BEHAVIORAL: TREMOR
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
BEHAVIORAL: MUSCLE CONTRACTION OR SPASTICITY)
Industrial and Engineering Chemistry. Vol. 15, Pg. 628, 1923.
intraperitoneal-rat LD50 290 mg/kg
Toksikologicheskii Vestnik. Vol. (5), Pg. 9, 1994.
|
| Dermal Toxicity: |
subcutaneous-rat LD50 5500 mg/kg
LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES
MUSCULOSKELETAL: OTHER CHANGES
Takeda Kenkyusho Ho. Journal of the Takeda Research Laboratories. Vol. 30, Pg. 25, 1971.
subcutaneous-mouse LD50 2700 mg/kg
MUSCULOSKELETAL: OTHER CHANGES
LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES
Takeda Kenkyusho Ho. Journal of the Takeda Research Laboratories. Vol. 30, Pg. 25, 1971.
|
| Inhalation Toxicity: |
|
Not determined
|
Safety in Use Information:
| Category: | | acidulants, sequestrants, antioxidant synergists, flavoring agents |
| Recommendation for citric acid usage levels up to: | | | not for fragrance use.
|
| |
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
| publication number: 3. Update in publication number(s): 29 |
| Click here to view publication 3 |
| | average usual ppm | average maximum ppm |
| baked goods: | 2.00000 | 3.00000 |
| beverages(nonalcoholic): | 2.00000 | 3.00000 |
| beverages(alcoholic): | 800.00000 | 20000.00000 |
| breakfast cereal: | 0.10000 | 0.10000 |
| cheese: | 0.40000 | 0.90000 |
| chewing gum: | 10000.00000 | 25400.00000 |
| condiments / relishes: | 0.40000 | 0.80000 |
| confectionery froastings: | 0.30000 | 1.00000 |
| egg products: | 0.60000 | 0.60000 |
| fats / oils: | 0.50000 | 0.80000 |
| fish products: | 0.30000 | 0.40000 |
| frozen dairy: | 1.00000 | 3.00000 |
| fruit ices: | 1.00000 | 2.00000 |
| gelatins / puddings: | 174.00000 | 210.00000 |
| granulated sugar: | - | - |
| gravies: | 1.00000 | 2.00000 |
| hard candy: | 950.00000 | 1000.00000 |
| imitation dairy: | 2.00000 | 2.00000 |
| instant coffee / tea: | 5.00000 | 5.00000 |
| jams / jellies: | 2.00000 | 6.00000 |
| meat products: | 0.80000 | 0.90000 |
| milk products: | 0.80000 | 1.00000 |
| nut products: | - | - |
| other grains: | 0.40000 | 0.40000 |
| poultry: | 1.00000 | 1.00000 |
| processed fruits: | 13.00000 | 16.00000 |
| processed vegetables: | 0.50000 | 1.00000 |
| reconstituted vegetables: | 33.00000 | 33.00000 |
| seasonings / flavors: | - | - |
| snack foods: | 0.40000 | 1.00000 |
| soft candy: | 2.00000 | 14.00000 |
| soups: | 0.20000 | 0.20000 |
| sugar substitutes: | - | - |
| sweet sauces: | 3.00000 | 3.00000 |
Safety References:
European Food Safety Authority (EFSA) reference(s):
|
Scientific Report of EFSA on the risk assessment of salts of authorised acids, phenols or alcohols for use in food contact materials [1]
View page or View pdf
|
Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy
View page or View pdf
|
Scientific Opinion on the safety and efficacy of citric acid when used as a technological additive (acidity regulator) for all animal species
View page or View pdf
|
Scientific Opinion on the safety and efficacy of citric acid when used as a technological additive (preservative) for all animal species
View page or View pdf
|
Safety assessment of the active substances citric acid and sodium hydrogen carbonate for use in active food contact materials
View page or View pdf
|
Re-evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a-f) as food additives
View page or View pdf
|
| EPI System: View |
| ClinicalTrials.gov:search |
| Daily Med:search |
| NIOSH International Chemical Safety Cards:search |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| Carcinogenic Potency Database:Search |
| EPA Substance Registry Services (TSCA):77-92-9 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :311 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:1 |
| 2-hydroxypropane-1,2,3-tricarboxylic acid |
| Chemidplus:0000077929 |
| EPA/NOAA CAMEO:hazardous materials |
| RTECS:77-92-9 |
References:
Other Information:
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| FDA Indirect Additives used in Food Contact Substances: | View |
| CHEBI: | View |
| CHEMBL: | View |
| Golm Metabolome Database: | Search |
| Metabolomics Database: | Search |
| KEGG (GenomeNet): | C00158 |
| HMDB (The Human Metabolome Database): | HMDB00094 |
| FooDB: | FDB012586 |
| YMDB (Yeast Metabolome Database): | YMDB00086 |
| Export Tariff Code: | 2918.14.0000 |
| FDA Listing of Food Additive Status: | View |
| VCF-Online: | VCF Volatile Compounds in Food |
| Wikipedia: | View |
| FAO: | CITRIC ACID |
| FAO: | Citric acid |
Formulations/Preparations:
•anticoagulant citrate dextrose solution, anticoagulant citrate phosphate dextrose solution, citric acid syrup, & effervescent salts.
•grades of purity: usp; reagent; monohydrate grade.
•grades: both hydrous (hydrated) and anhydrous, technical, chemically pure, united states pharmacopeia, food chemical codex.
•citric acid for pharmaceutical use: not <99.5% anhydrous citric acid; not >5% water; not >0.05% ash; not >0.001% heavy metals; not > 0.0003% as. hydrous citric acid may contain up to 8.8% water
•liquid citric acid is commercially available in a variety of concentrations with 50% ww being most common. grades are available that vary in appearance, purity, and color.
|
Potential Blenders and core components note
Potential Uses:
| | buffering agents |
| | chelating agents |
| FL | citrus |
Occurrence (nature, food, other): note
Synonyms:
| 3- | carboxy-3-hydroxypentane-1,5-dioic acid | | | citretten | | | citric acid - technical grade | | | citric acid (anhydrous, liquid) | | | citric acid >98.0%(T) | | | citric acid anhydrous fine granular | | | citric acid anhydrous granular | | | citric acid anhydrous granular FCC | | | citric acid anhydrous granular USP | | | citric acid anhydrous granular, natural | | | citric acid anhydrous powder | | | citric acid anhydrous USP/EP/JP | | | citric acid FCC anhydrous | | | citric acid solution | | | citrosol 502 | | | citrosol 503 | | 2- | hydroxy-1,2,3-propane tricarboxylic acid | | 2- | hydroxypropane tricarboxylic acid | | 2- | hydroxypropane-1,2,3-tricarboxylic acid | | 2- | hydroxytricarballylic acid | | beta- | hydroxytricarboxylic acid | | 1,2,3- | propanetricarboxylic acid, 2-hydroxy- | | 1,3- | propanetricarboxylic acid, 2-hydroxy- |
Articles:
| PubMed:Effect of pretreatments on extraction of pigment from marigold flower. |
| PubMed:Identifying flavor preference subgroups. Genetic basis and related eating behavior traits. |
| PubMed:Acidic Organic Compounds in Beverage, Food, and Feed Production. |
| PubMed:Integration of metabolomics and subcellular organelle expression microarray to increase understanding the organic acid changes in post-harvest citrus fruit. |
| PubMed:Impact of roasting time on the sensory profile of arabica and robusta coffee. |
| PubMed:Taste loss in hospitalized multimorbid elderly subjects. |
| PubMed:New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins. |
| PubMed:Genetic analysis of chemosensory traits in human twins. |
| PubMed:Elucidating the formation pathway of the off-flavor compound 6-propylbenzofuran-7-ol. |
| PubMed:The effectiveness of antibrowning dip treatments to reduce after-cooking darkening in potatoes. |
| PubMed:Identification and analysis of the metabolic functions of a high-salt-tolerant halophilic aromatic yeast Candida etchellsii for soy sauce production. |
| PubMed:Co-mapping studies of QTLs for fruit acidity and candidate genes of organic acid metabolism and proton transport in sweet melon (Cucumis melo L.). |
| PubMed:The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species. |
| PubMed:Identification and characterization of genes related to the production of organic acids in yeast. |
| PubMed:Enhancement of retronasal odors by taste. |
| PubMed:Identification of the medicinal off-flavor compound formed from ascorbic acid and (E)-hex-2-enal. |
| PubMed:Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas comosus L. Merril cv "Pérola"). |
| PubMed:Citrate uptake in exchange with intermediates in the citrate metabolic pathway in Lactococcus lactis IL1403. |
| PubMed:Reconciling sensory cues and varied consequences of avian repellents. |
| PubMed:Chemical and instrumental approaches to cheese analysis. |
| PubMed:Evaluation of natural antimicrobials on typical meat spoilage bacteria in vitro and in vacuum-packed pork meat. |
| PubMed:Chitosan coating improves retention and redispersibility of freeze-dried flavor oil emulsions. |
| PubMed:The role of transient receptor potential vanilloid-1 on neural responses to acids by the chorda tympani, glossopharyngeal and superior laryngeal nerves in mice. |
| PubMed:Evaluation of the effect of upper complete denture on gustatory and olfactory senses. |
| PubMed:Taste disorders and oral evaluation in patients undergoing allogeneic hematopoietic SCT. |
| PubMed:High-temperature natural antioxidant improves soy oil for frying. |
| PubMed:Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef. |
| PubMed:Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor. |
| PubMed:Modeling and experimental studies on intermittent starch feeding and citrate addition in simultaneous saccharification and fermentation of starch to flavor compounds. |
| PubMed:Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature. |
| PubMed:Potentiation of taste and extract stimuli in conditioned flavor preference learning. |
| PubMed:The sensory interactions of organic acids and various flavors in ramen soup systems. |
| PubMed:Relationship between physical properties and sensory attributes of carbonated beverages. |
| PubMed:Phenotypic and genotypic analysis of amino acid auxotrophy in Lactobacillus helveticus CNRZ 32. |
| PubMed:Food color, flavor, and conditioned avoidance among red-winged blackbirds. |
| PubMed:Elementary mode analysis to study the preculturing effect on the metabolic state of Lactobacillus rhamnosus during growth on mixed substrates. |
| PubMed:Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system. |
| PubMed:Sweetener/sweetness-induced changes in flavor perception and flavor release of fruity and green character in beverages. |
| PubMed:On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems. |
| PubMed:Chemesthesis and taste: evidence of independent processing of sensation intensity. |
| PubMed:Descriptive sensory analysis of broiler breast fillets marinated in phosphate, salt, and acid solutions. |
| PubMed:Quantitative taste evaluation of total enteral nutrients. |
| PubMed:Sour taste preferences of children relate to preference for novel and intense stimuli. |
| PubMed:'Thermal taste' predicts higher responsiveness to chemical taste and flavor. |
| PubMed:Severe hypotension during hemofiltration in an uremic patient with metabolic alkalosis. |
| PubMed:Changes in physicochemical characteristics and volatile constituents of strawberry (Cv. Cigaline) during maturation. |
| PubMed:Age-associated increases in intensity discrimination for taste. |
| PubMed:Conditioned acceptance and preference but not altered taste reactivity responses to bitter and sour flavors paired with intragastric glucose infusion. |
| PubMed:The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts. |
| PubMed:II. Glutamine and glutamate. |
| PubMed:Sweet and sour preferences during childhood: role of early experiences. |
| PubMed:Ethanol flavor preference conditioned by intragastric carbohydrate in rats. |
| PubMed:Development of a CE method to analyze organic acids in dairy products: application to study the metabolism of heat-shocked spores. |
| PubMed:Citrate metabolism by Enterococcus faecalis FAIR-E 229. |
| PubMed:An opioid receptor antagonist, naltrexone, does not alter taste and smell responses in humans. |
| PubMed:Organic acids and volatile flavor components evolved during refrigerated storage of kefir. |
| PubMed:Clinical validation of the Helikit: a 13C urea breath test used for the diagnosis of Helicobacter pylori infection. |
| PubMed:Factors affecting the perception of naturalness and flavor strength in citrus drinks. |
| PubMed:Control of flavor development in wine during and after malolactic fermentation by Oenococcus oeni. |
| PubMed:Increased flavor acceptance and preference conditioned by the postingestive actions of glucose. |
| PubMed:Relation between saliva flow and flavor release from chewing gum. |
| PubMed:Kinetic analysis of yeast inactivation by high pressure treatment at low temperatures. |
| PubMed:Flavor preferences conditioned by intragastric infusions of dilute polycose solutions. |
| PubMed:Microbial biocatalysis in the generation of flavor and fragrance chemicals. |
| PubMed:Flavor preference produced by intragastric polycose infusions in rats using a concurrent conditioning procedure. |
| PubMed:Clinical evaluation of a citric acid inhaler for smoking cessation. |
| PubMed:Changes in taste and flavor in aging. |
| PubMed:Preference of Old World monkeys for amino acids and other gustatory stimuli: the influence of monosodium glutamate. |
| PubMed:Parabrachial gustatory neural responses to monosodium glutamate ingested by awake rats. |
| PubMed:Development of a citric acid aerosol as a smoking cessation aid. |
| PubMed:Influence of the sense of taste on broiler chick feed consumption. |
| PubMed:Flavor preferences in malnourished Mexican infants. |
| PubMed:[Intermediate moisture foods: polysaccharide and protein gels]. |
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a key intermediate in metabolism. it is an acid compound found in citrus fruits. the salts of citric acid (citrates) can be used as anticoagulants due to their calcium chelating ability. Occurs in the free state in lemons, currants, beetroot etc. and the seeds and juices of many flowers and plants. Commercially produced by large-scale fermentation of sugars using the mould Aspergillus nigus. Constit. of fruit drinks, pharmaceutical syrups. Flavouring ingredient. Primary function as an acid, acidity regulator, antioxidant, preservative and sequestrant. One of the most widely used food additives. Its clean taste makes it applicable in soft drinks, sugar confectionery, preserves, soups and sauces
Citric acid is a weak organic acid. It is a natural preservative/conservative and is also used to add an acidic, or sour, taste to foods and soft drinks. (Wikipedia)
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3D/inchi