Citric Acid | Properties, Manufacturing process | Uses

Citric Acid

Organic name – Citric Acid

Molecular formula – C6H8O7

Strength – Weak

Citric acid is a weak organic acid that contains the molecular formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate of the citric acid cycle that occurs in the metabolism of all gaseous organisms.

Citric acid

Properties of citric acid

1. Citric acid is normally considered to be a tribasic acid.

2. Melting point 156°C and boiling point 310°C

3. Crystalline white solid and odorless.

4. The pH of a 1 mM solution of citric acid will be about 3.2

5. It is got from different types of fruits.

6. It is a weak acid.

7. It may cause cough, shortness of breath, or sore throat.

8. It uses long-term or repeated consumption may cause erosion of tooth enamel.

9. We get it in the market in powder form.

10. Citrate is a very important component of bone, helping to regulate the size of apatite crystals.

The manufacturing process of citric acid

Citric acid is the most important organic acid-produced tone and is widely used in the food and pharmaceutical industries. It is mainly produced by submerged fermentation using Aspergillus niger or Candida sp. from a variety of carbohydrate sources such as molasses and starch-based media. However, other fermentation techniques, such as hard-state fermentation and surface fermentation, and alternative sources of carbon, such as agro-industrial residues.

In spite of the fact that citric acid is mainly produced from starch or sucrose-based media using liquid fermentation, different raw materials like molasses, various starchy ingredients, and hydrocarbons have also been employed. Rohr classifies the raw materials used to produce citric acid into two groups: (i) a low ash content from which cations can be removed by standard methods; (ii) Raw materials with high ash content and a high amount of other non-sugary substances.

Different attempts have been made to create citric acid using molasses which is desirable due to its low cost and high sugar content (40-55%). The composition of molasses depends on various factors such as types of beet and cane, crop cultivation methods and fertilizers, and pesticides applied during cultivation, storage management conditions, production methods, etc. Cane and beet molasses both are perfect for citric acid production. However, beet molasses is preferred because of its low content of trace metals. Typically, cane molasses contains calcium, magnesium, manganese, iron, and zinc, which have a preventive effect on citric acid synthesis. As a result, some pre-treatment is required to remove trace metals. Nevertheless, cane molasses has difficulty achieving good fermentation yields.

Citric acid uses

i. Citric acid is dominantly used as a flavoring and preservative in food and beverages.

ii. It can be added to ice cream as an emulsifying agent.

iii. The high concentration of citrate indicates that there is a large supply of biosynthetic anterior molecules.

iv. It is an excellent chelating agent, binding metals by making them soluble.

v. Citric acid is used to dissolve rust from steel and passivate stainless steel.

vi. It is used as an acidulant in creams, gels, and liquids.

vii. It is an alpha hydroxy acid and is an active ingredient in chemical skin peels.

viii. It is commonly used as a buffer to increase the solubility of brown heroin.

ix. It is used as one of the active ingredients in the production of facial tissues with antiviral properties.

Safety

Although a weak acid, exposure to pure citric acid can have adverse effects. Inhalation may cause cough, shortness of breath, or sore throat. Excessive injections can cause abdominal pain and sore throat. Exposure to dense solutions on the skin and eyes can cause redness and pain. Long-term or repeated taking can cause tooth enamel erosion.

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