Renze Food-Grade Citric Acid Anhydrous Powder is a high-purity,
versatile acidulant specifically engineered for beverage
applications. With 99.5-100.5% purity and superior solubility, it
delivers sharp acidity, enhanced flavor, and extended shelf life to
various drink formulations.
Key Benefits:
✔ Precise Acidity Control – Ideal pH adjustment (2.2-4.5 range)
✔ Flavor Enhancer – Brightens fruit notes and balances sweetness
✔ Chelating Agent – Protects against oxidation and discoloration
✔ Instant Solubility – Fully dissolves in cold/hot liquids
2.Citric Acid Anhydrous - Technical Specifications
| Parameter | Specification | Test Method |
| Chemical Name | Citric Acid Anhydrous | - |
| CAS No. | 77-92-9 | - |
| Molecular Formula | C₆H₈O₇ | - |
| Appearance | White crystalline powder | Visual |
| Assay (Dry Basis) | 99.5-100.5% | USP <331> |
| Moisture Content | ≤0.5% | Karl Fischer |
| Sulfated Ash | ≤0.05% | USP <281> |
| Heavy Metals (as Pb) | ≤10 ppm | ICP-MS |
| Oxalate Content | ≤100 ppm | HPLC |
| Particle Size | 90% <150 μm | Laser Diffraction |
| Bulk Density | 0.80-0.95 g/cm³ | ISO 697 |
| Solubility (20°C) | 59 g/100 mL water | USP <911> |
3.Citric Acid Anhydrous - Key Food Applications
✅ Carbonated Drinks
✅ Fruit Juices & Nectars
✅ RTD Teas
✅ Canned Fruits/Veggies
✅ Dairy Products
✅ Gummies & Jellies
✅ Hard Candies
✅ Food Preservation
✅ Meat Processing
❓ "What's the optimal citric acid dosage for lemon-flavored
carbonated drinks?"
→ Recommended 0.15-0.25% because:
✔ Achieves perfect pH 2.8-3.2 range
✔ Balances sweetness without overpowering
✔ Enhances citrus flavor perception by 30-40%
❓ "How to prevent protein precipitation when acidifying milk
drinks?"
→ Professional approach:
• Gradual addition (dilute acid to 10% first)
• Maintain temperature >40°C during acidification
• Use stabilizer blend (0.1% pectin + 0.05% citrate)
❓ "How to prevent citric acid from degrading in gummies during
storage?"
→ Stability package:
• Use anhydrous form
• Maintain aw <0.65
• Add 1-2% rice syrup solids as protective matrix
