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Citric Acid Monohydrate (E330)

Origin: China, Thailand
CAS Number: 5949-29-1
HS Code: 2918.14.00

Basic Info

IUPAC Name: 2-hydroxypropane-1,2,3-tricarboxylic acid
Molecular Formula: C6H8O7
Molecular Weight (g/mol): 192.1200
InChIKey: KRKNYBCHXYNGOX-UHFFFAOYSA-N
InChI: InChI=1S/C6H8O7/c7-3(8)1-6(13,5(11)12)2-4(9)10/h13H,1-2H2,(H,7,8)(H,9,10)(H,11,12)
Synonyms & Trade Names: citric acid; 77-92-9; 2-hydroxypropane-1,2,3-tricarboxylic acid; Citric acid, anhydrous; Aciletten; Anhydrous citric acid; Citro; Citretten; Citric acid anhydrous; Chemfill; Hydrocerol A; 1,2,3-Propanetricarboxylic acid, 2-hydroxy-; 2-hydroxy-1,2,3-propanetricarboxylic acid; Kyselina citronova; 2-Hydroxytricarballylic acid; beta-Hydroxytricarballylic acid; 3-Carboxy-3-hydroxypentane-1,5-dioic acid; FEMA No. 2306; FEMA Number 2306; Citric acid,anhydrous

Physical Form: Powder
Appearance / Color: Colorless, translucent crystals or powder
Odor: Odorless
Melting Point (°C): 153.0000
Boiling Point (°C): Decomposes (NTP, 1992)
Density (g/cm³): 1.5400
Solubility in Water: Solubility in water, g/100ml at 20 °C: 59
Signal Word: Warning
GHS Hazard Class: Serious eye damage/eye irritation, Specific target organ toxicity, single exposure; Respiratory tract irritation, Skin corrosion/irritation
H-Statements: H315, H319, H335
P-Statements: P261
Storage Conditions: Crystalline citric acid, anhydrous, can be stored in dry form without difficulty, although conditions of high humidity and elevated temperatures should be avoided to prevent caking. Storage should be in tight containers to prevent exposure to moist air. Several granulations are commercially available with the larger particle sizes having less tendency toward caking.
Industry Usage Tags: Flavoring and nutrient

Technical Document

Citric acid monohydrate is a hydrated form of the organic acid derived from citrus fruits, widely valued for its role as a safe preservative and flavor enhancer. In the food industry, it balances acidity in soft drinks, candies, and dairy products, preserves shelf life through antimicrobial action, and improves flavor profiles in baked goods and condiments. It also aids in stabilizing processed foods against spoilage and oxidation.

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Technical Document