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    Citric Acid

    Citric Acid

    Citric Acid is defined as a colorless translucent crystalline acid, C6H8O7, principally derived by fermentation of carbohydrates or from lemon, lime, and pineapple juices and used in preparing citrates and in flavorings. At room temperature, citric acid is a white crystalline powder. It can exist either in an anhydrous (water-free) form, or as a monohydrate that contains one water molecule for every molecule of citric acid. The anhydrous form crystallizes from hot water, while the monohydrate forms when citric acid is crystallized from. Citric acid is recognized as safe for use in food by all major national and international food regulatory agencies. It is naturally present in almost all forms of life, and excess citric acid is readily metabolized and eliminated from the body.


    BENEFITS OF HAVING ENOUGH CITRIC ACID

    • It is a natural antioxidant
    • It is a natural flavor enhancer, provides the sour half of our sweet/sour balance.
    • It is important as an intermediate in the citric acid cycle and therefore occurs in the metabolism of almost all living things
    • To deliver minerals in a biologically available form in dietary supplements.
    • It provides control of Ph levels in dietary supplements

    DEFICIENCIES OF CITRIC ACID MAY LEAD TO

    • Inhibition of bioavailability of various vitamins and minerals
    • Slow metabolic rates