Trisodium Citrate Dihydrate

The hydrated crystalline form of trisodium citrate, carrying two molecules of bound water per formula unit (approximately 12.2 percent moisture). The standard commodity grade for liquid and aqueous applications including processed cheese manufacturing, beverages, and pharmaceutical syrups.

White granular crystalline powder or transparent crystals. Cool, slightly saline taste. Freely soluble in water.

We supply food-grade and pharmaceutical-grade Trisodium Citrate Dihydrate 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 compliant, the dominant commercial form), Pharmaceutical Grade meeting BP/USP/EP specifications, USP Anticoagulant Grade for blood collection tube use, and specialty mesh sizes from fine powder to coarse granules.

Bulk and reduced-MOQ shipments. Batch-level COA covering assay, water content, alkalinity, heavy metals, and microbiology.

Trisodium Citrate Dihydrate is the stable form of trisodium citrate at room temperature and the form that crystallizes from aqueous solution at ambient conditions. It is the dominant commercial grade by volume.

Industrial production is by the same acid-base reaction as the anhydrous form: citric acid is neutralized with sodium carbonate or sodium hydroxide, then the solution is crystallized below 150 °C to yield the dihydrate.

Regulated as E331(iii) in the EU, classified as Generally Recognized as Safe by the U.S. FDA, listed in BP, USP, and EP pharmacopoeias, and approved by JECFA without a numerical Acceptable Daily Intake limit.

The dihydrate is the workhorse grade for wet-process applications where the bound water dissolves harmlessly into the aqueous matrix: processed cheese manufacturing, beverage formulation, jam and preserve production, and pharmaceutical liquid formulations all use the dihydrate without functional consequence.

In processed cheese manufacturing the compound is the dominant emulsifying salt. When natural cheese is heated with trisodium citrate, the sodium ions exchange with the calcium ions bound to casein proteins, freeing the casein to emulsify milk fat and water into the smooth uniform matrix that defines the processed-cheese category. Typical dosing is 2 to 3 percent of the finished cheese formulation.

• Processed cheese manufacturing as the dominant emulsifying salt
• Cheese sauces, cheese spreads, and cheese-flavored snack coatings
• Beverages: carbonated soft drinks, sports drinks, and flavored waters as a pH buffer
• Jams, jellies, and fruit preserves for pH control
• Cream, ice cream, and condensed dairy products as a stabilizer
• Cured meat and sausage applications as a sequestrant and pH buffer
• Pharmaceutical oral solutions, syrups, and intravenous formulations
• Blood collection tubes as an anticoagulant (USP grade)
• Cleaning products and detergents as a water softener