Description
The hydrated crystalline form of Citric Acid, carrying one molecule of bound water of crystallization (approximately 8.5 percent moisture). The lower-cost workhorse grade for confectionery, beverage, and bakery applications where moisture content is not a concern.
White crystalline powder or granules. Functionally equivalent to the anhydrous form once dissolved; the choice between the two is driven by water-activity and shelf-life requirements rather than chemistry.
We supply food-grade and pharmaceutical-grade Citric Acid Monohydrate from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Standard Food Grade (FCC), Pharmaceutical Grade meeting BP, USP, EP, and JP specifications, and specialty mesh sizes from 8 to 30 mesh granular for confectionery down to fine powder for dry-blend applications.
Bulk and reduced-MOQ shipments. Batch-level COA covering assay, heavy metals, sulphates, oxalate, and microbiology.
Introduction
Citric Acid Monohydrate is produced by the same Aspergillus niger fermentation process as the anhydrous form, with the difference that crystallization is performed below 36.6 °C, the transition temperature above which the anhydrous form crystallizes preferentially.
The hydrate carries one bound water molecule per citric acid molecule, accounting for approximately 8.5 percent of total weight. This makes the monohydrate the lower-cost grade per mass, though slightly higher per pure-acid equivalent.
Regulated as E330 in the EU, classified as Generally Recognized as Safe by the U.S. FDA, listed in BP, USP, EP, and JP pharmacopoeias, and approved by JECFA without a numerical Acceptable Daily Intake limit.
Pharmacopoeial monographs specify either the monohydrate or the anhydrous form depending on the regulatory body and product category. In food and beverage manufacturing the monohydrate dominates because the bound water is irrelevant once the acid is dissolved.
The choice between Anhydrous and Monohydrate in finished-product formulation is driven primarily by water activity and storage humidity considerations: dry mixes for effervescent products, instant beverages, and pharmaceutical tablets prefer the anhydrous form to avoid moisture migration; wet processes including beverage formulation, jam manufacturing, and cheese production are indifferent to the choice.
Where it is used
- Carbonated soft drinks and powdered beverage mixes; dominant beverage acidulant globally
- Confectionery: hard candies, gummies, sour candies; provides tart notes and crystallization control
- Jams, fruit preserves, fillings, and dessert toppings; pH control and microbial stability
- Frozen desserts and ice cream; flavor sharpening
- Sauces, dressings, ketchup, and mayonnaise; pH control and shelf life
- Bakery products including cakes, cookies, and breads; reacts with leavening agents
- Cheese manufacturing for direct-acidification process cheese
- Pharmaceutical effervescent and chewable formulations
- Cleaning products and household detergents
Technical data
| Item | Specification |
|---|---|
| Appearance | White crystalline powder or granules |
| Assay (anhydrous basis) | 99.5% to 100.5% |
| Water content | 7.5% to 9.0% |
| Sulphate | ≤ 150 mg/kg |
| Oxalate | ≤ 100 mg/kg |
| Heavy metals (as Pb) | ≤ 5 mg/kg |
| Arsenic | ≤ 1 mg/kg |
| Readily carbonizable substances | Passes test |
| Particle size | 8 to 30, 30 to 100 mesh, or per customer specification |
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