Confused between Citric Acid Monohydrate vs Anhydrous? Citric acid, known as a weak organic acid, can find it naturally in citrus fruits. Citric acid commercially produced in large quantities each year because it has numerous applications, such as an acidity regulator, flavouring, and chelating agent. Therefore, Citric acid generally found in two forms: anhydrous and monohydrate.
Uses of Citric acid in Food Industry
According to the Food type, citric acid used in food for different purposes, its processing and its intended final use.
Such as,
- Acidulant- It often used to give foods and soft drinks an acidic (sour) taste, enhance flavour, and modify PH.
- Because many germs cannot grow in an acidic environment, Employed as a preservative because of their acidic pH.
- Antioxidant- When present in small amounts, antioxidants can prevent or reduce the oxidation of foods.
- Chelating agent- It has the ability to create chelate complexes with polyvalent metal ions, which can improve the quality and stability of foods.
- Calcium citrate and ferric citrate the two of their derivatives used as calcium and iron supplements in foods.
Citric acid is generally considered safe (GRAS) and can be used in food with no limitations other than current good manufacturing practice
-FDA
What are Monohydrates & Anhydrous?
However, the name itself defines the meaning; Monohydrate denotes the presence of only one water molecule, whereas anhydrous denotes the absence of water. Chemicals’ reactivity, colour, and phase may differ in their anhydrous and monohydrate forms.
What is the difference between Citric Acid Monohydrates vs Anhydrous?
The main difference between Citric Acid Monohydrate vs Anhydrous is that the water-free form of citric acid is anhydrous citric acid. This chemical has a colourless appearance and has no odour. It is completely devoid of water in its dry, granular state. We can create citric acid by crystallising heated water.
Moreover, The water-soluble form of citric acid is monohydrate citric acid. It consists of one water molecule and one citric acid molecule. This water is known as crystallisation water. The crystallisation of cold water produces this type of citric acid.
