| Dictionary: citric acid |
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| Britannica Concise Encyclopedia: citric acid |
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| Sci-Tech Encyclopedia: Citric acid |
A hydroxytricarboxylic acid, general formula C6H8O7, with the structure shown below. It is available primarily

Citric acid is a relatively strong organic acid, and is very soluble in water. Citric acid and its salts are widely used because they are nontoxic, safe to handle, and easily biodegraded.
Citric acid occurs in relatively large quantities in citrus fruits. It also occurs in other fruits, in vegetables, and in animal tissues and fluids either as the free acid or as citrate ion. It is an integral part of the Krebs (citric acid) cycle involving the metabolic conversion of carbohydrates, fats, and proteins in most living organisms.
Today, essentially all of the commercial citric acid is produced by fermentation. Processes employed are surface or submerged fermentation by mold (Aspergillus niger) and submerged fermentation by yeast (Candida guilliermondii, C. lipolytica), using a variety of substrates including sucrose, molasses, corn syrup, enzyme-treated starch, and normal paraffins. Citric acid is recovered from the fermentation broth by solvent extraction or more commonly by precipitation as calcium citrate, followed by treatment with sulfuric acid to convert the calcium citrate to calcium sulfate and citric acid. The calcium sulfate is removed by filtration, and the citric acid solution is further purified. Crystallization of citric acid from a hot aqueous solution (above the transition temperature of 36.6°C or 97.9°F) yields anhydrous citric acid; crystallization from a cold solution yields the monohydrate. Although total chemical syntheses for citric acid have been published, they have never achieved commercial success.
Citric acid is widely used in the food and pharmaceutical industries. In foods it is used primarily to produce a tart taste and to complement fruit flavors in carbonated beverages, beverage powders, fruit-flavored drinks, jams and jellies, candy, sherbets, water ices, and wine. It is also used to reduce pH in certain canned foods to make heat treatment more effective, and in conjunction with antioxidants to chelate trace metals and retard enzymatic activity.
In pharmaceuticals, citric acid provides the acid source in effervescent tablets in addition to being used to adjust pH, impart a tart taste, and chelate trace metals. It is also used as a blood anticoagulant. See also Pharmaceutical chemistry.
Citric acid, because of its low toxicity, relative noncorrosiveness, and biodegradability, is also being used for applications normally reserved for the strong mineral acids. These include preoperational and operational cleaning of iron and copper oxides from boilers, nuclear reactors, and heat exchangers; passivation of stainless steel tanks and equipment; and etching of concrete floors prior to coating. It is also used as a dispersant to retard settling of titanium dioxide slurries and as a sequestering and pH control agent in the textile industry.
| Food and Nutrition: citric acid |
An organic acid (chemically a tricarboxylic acid) which is widely distributed in plant and animal tissues; it is an important metabolic intermediate, and yields 2.47 kcal (10.9 kJ)/g. It is used as a flavouring and acidifying agent, and its salts (citrates) are used as acidity regulators. Commercially it is either prepared by the fermentation of sugars by the mould Aspergillus niger or extracted from citrus fruits (lemon juice contains 5-8% citric acid).
[SIHT-rihk] A white powder extracted from the juice of citrus and other acidic fruits (such as lemons, limes, pineapples and gooseberries). It's also produced by the fermentation of glucose. Citric acid has a strong, tart taste and is used as a flavoring agent for foods and beverages. Small bottles of crystallized sour salt (also called citric salt) are often found in the kosher-foods section of supermarkets. Sour salt is used to impart a tart flavor to traditional dishes such as borscht. See also salt.
| Dental Dictionary: citric acid |
A white, crystalline, organic acid freely soluble in water and alcohol. It can be extracted from citrus fruits or through a fermentation of sugars. Citric acid is a key intermediary in metabolism.
| Drug Info: Citric Acid; Potassium Citrate |
Brand names: Cytra-KPolycitra®-K
Chemical formula:


Citric Acid; Potassium Citrate Oral Solution
What is Citric Acid; Potassium Citrate Oral Solution?
What should I tell my health care provider before I take this medicine?
They need to know if you have any of these conditions:How should this medicine be used?
Take citric acid; potassium citrate oral solution by mouth. Follow the directions on the prescription label. The packet containing crystals must first be mixed with 6 ounces of cool water or juice before swallowing. For oral solution products, dilute the solution further with water or fruit juice before swallowing. After swallowing the liquid dose, follow with additional water or juice, if desired. Chill the solution before use to enhance the taste of the medicine, but do not freeze it. Take this medicine after a meal or a snack. Take your doses at regular intervals. Do not take your medicine more often than directed.What if I miss a dose?
What drug(s) may interact with Citric Acid; Potassium Citrate?
ammonium chlorideWhat should I watch for while taking Citric Acid; Potassium Citrate?
What side effects may I notice from receiving Citric Acid; Potassium Citrate?
Side effects that you should report to your prescriber or health care professional as soon as possible:Where can I keep my medicine?
Keep out of the reach of children in a container that small children cannot open.Last updated: 7/1/2002
Important Disclaimer: The drug information provided here is for educational purposes only. It is intended to supplement, not substitute for, the diagnosis, treatment and advice of a medical professional. This drug information does not cover all possible uses, precautions, side effects and interactions. It should not be construed to indicate that this or any drug is safe for you. Consult your medical professional for guidance before using any prescription or over the counter drugs.
| Columbia Encyclopedia: citric acid |
| Veterinary Dictionary: citric acid |
A tricarboxylic acid occurring in citrus fruits and acting as an antiscorbutic and diuretic. It functions as an anticoagulant in the blood preservatives, acid citrate dextrose and citrate phosphate dextrose. See also citrate.
| Wikipedia: Citric acid |
| Citric acid | |
|---|---|
| IUPAC name |
2-hydroxypropane- 1,2,3-tricarboxylic acid
|
| Other names | 3-hydroxypentanedioic acid-3-carboxylic acid Hydrogen citrate |
| Identifiers | |
| CAS number | 77-92-9 |
| PubChem | 311 |
| ChemSpider ID | 305 |
| Properties | |
| Molecular formula | C6H8O7 |
| Molar mass | 192.124 g/mol (anhydrous) 210.14 g/mol (monohydrate) |
| Appearance | crystalline white solid |
| Density | 1.665 g/cm3 |
| Melting point |
153 °C |
| Boiling point |
decomposes at 175 °C |
| Solubility in water | 133 g/100 ml (22°C) |
| Solubility in THF, ethanol, methanol | anhydrous: THF 1.80 M, ethanol 1.6 M, methanol 3.08 M [1] monohydrate: THF 1.52 M, ethanol 1.78 M, methanol 2.27 M [2] |
| Acidity (pKa) | pKa1=3.15 pKa2=4.77 pKa3=6.40 |
| Hazards | |
| Main hazards | skin and eye irritant |
| Flash point | ?°C |
| Related compounds | |
| Related compounds | sodium citrate, calcium citrate |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) |
|
| Infobox references | |
Citric acid is a weak organic acid, and it is a natural preservative and is also used to add an acidic, or sour, taste to foods and soft drinks. In biochemistry, it is important as an intermediate in the citric acid cycle and therefore occurs in the metabolism of virtually all living things. It can also be used as an environmentally benign cleaning agent.
Citric acid exists in greater than trace amounts in a variety of fruits and vegetables, most notably citrus fruits. Lemons and limes have particularly high concentrations of the acid; it can constitute as much as 8% of the dry weight of these fruits (about 47 g/L in the juices[3]). The concentrations of citric acid in citrus fruits range from 0.005 mol/L for oranges and grapefruits to 0.30 mol/L in lemons and limes. These values vary depending on the cultivar and the circumstances in which the fruit was grown.
Contents |
At room temperature, citric acid is a white crystalline powder. It can exist either in an anhydrous (water-free) form or as a monohydrate. The anhydrous form crystallizes from hot water, whereas the monohydrate forms when citric acid is crystallized from cold water. The monohydrate can be converted to the anhydrous form by heating above 78 °C. Citric acid also dissolves in absolute (anhydrous) ethanol (76 parts of citric acid per 100 parts of ethanol) at 15 degrees Celsius.
In chemical structure, citric acid shares the properties of other carboxylic acids. When heated above 175°C, it decomposes through the loss of carbon dioxide and water. Citric acid leaves a white crystalline precipitate.
Citric acid has been used as an additive to soft drinks, beer, and seltzer, and occurs naturally in many juices. This causes a problem in measurement because the standard measuring technique for sugar is refractive index. The refractive index of sugar and citric acid is almost identical. For soft drinks and orange juice the best measure of sweetness is the sugar/acid ratio. Recently, the use of infrared sensors has allowed measurement of both Brix (sugar content) and acidity by detecting sugars and citric acid through their characteristic molecular vibrations; this gives an accurate assessment of a drink's sweetness.
The discovery of citric acid has been credited to the 8th century Muslim alchemist Jabir Ibn Hayyan (Geber).[4][5][6] Medieval scholars in Europe were aware of the acidic nature of lemon and lime juices; such knowledge is recorded in the 13th century encyclopedia Speculum Majus (The Great Mirror), compiled by Vincent of Beauvais.[citation needed] Citric acid was first isolated in 1784 by the Swedish chemist Carl Wilhelm Scheele, who crystallized it from lemon juice.[7][8] Industrial-scale citric acid production began in 1890 based on the Italian citrus fruit industry.
In 1893, C. Wehmer discovered that Penicillium mold could produce citric acid from sugar. However, microbial production of citric acid did not become industrially important until World War I disrupted Italian citrus exports. In 1917, the American food chemist James Currie discovered that certain strains of the mold Aspergillus niger could be efficient citric acid producers, and Pfizer began industrial-level production using this technique two years later, followed by Citrique Belge in 1929.
In this production technique, which is still the major industrial route to citric acid used today, cultures of Aspergillus niger are fed on a sucrose or glucose-containing medium to produce citric acid. The source of sugar is corn steep liquor, molasses, hydrolyzed corn starch or other inexpensive sugary solutions.[9] After the mould is filtered out of the resulting solution, citric acid is isolated by precipitating it with lime (calcium hydroxide) to yield calcium citrate salt, from which citric acid is regenerated by treatment with sulfuric acid.
Citric acid is one of a series of compounds involved in the physiological oxidation of fats, proteins, and carbohydrates to carbon dioxide and water.
This series of chemical reactions is central to nearly all metabolic reactions, and is the source of two-thirds of the food-derived energy in higher organisms. Hans Adolf Krebs received the 1953 Nobel Prize in Physiology or Medicine for the discovery. The series of reactions is known by various names, including the citric acid cycle, the Krebs cycle, and the tricarboxylic acid cycle (or TCA cycle).
In 2007, world wide annual production stands at approximately 1,700,000 MT. More than 50% of this volume is being produced in China. More than 50% is being used as acidulent in beverages and some 20% in other food applications. 20% is being used for detergent applications and 10% for other non-food related applications like cosmetics, pharma and in the chemical industry.
As a food additive, citric acid is used as a flavoring and preservative in food and beverages, especially soft drinks. It is denoted by E number E330. Citrate salts of various metals are used to deliver those minerals in a biologically available form in many dietary supplements. The buffering properties of citrates are used to control pH in household cleaners and pharmaceuticals. In the United States the purity requirements for citric acid as a food additive are defined by the Food Chemical Codex (FCC), which is published by the United States Pharmacopoeia (USP). Can be used for cherry packing. The market name is color guard.
Citric acid's ability to chelate metals makes it useful in soaps and laundry detergents. By chelating the metals in hard water, it lets these cleaners produce foam and work better without need for water softening. In a similar manner, citric acid is used to regenerate the ion exchange materials used in water softeners by stripping off the accumulated metal ions as citrate complexes.The saturation point for citric acid and water is 59%
Citric acid is used in biotechnology and the pharmaceutical industry to passivate high-purity process piping (in lieu of using nitric acid). Nitric acid is considered hazardous to dispose once used for this purpose, while citric acid is not.[citation needed]
Citric acid is the active ingredient in some bathroom and kitchen cleaning solutions. A solution with a 6% concentration of citric acid will remove hard water stains from glass without scrubbing. In industry it is used to dissolve rust from steel.[10]
Citric acid is commonly used as a buffer to increase the solubility of brown heroin. Single-use citric acid sachets have been used as an inducement to get heroin users to exchange their dirty needles for clean needles in an attempt to decrease the spread of AIDS and hepatitis[11]. Other acidifiers used for brown heroin are ascorbic acid, acetic acid, and lactic acid; in their absence, a drug user will often substitute lemon juice or vinegar.
Citric acid is one of the chemicals required for the synthesis of HMTD, a highly heat-, friction-, and shock-sensitive explosive similar to acetone peroxide. For this reason, purchases of large quantities of citric acid may rouse suspicion of potential terrorist activity.[citation needed]
Citric acid can be added to ice cream to keep fat globules separate, and can be added to recipes in place of fresh lemon juice as well. Citric acid is used along with sodium bicarbonate in a wide range of effervescent formulae, both for ingestion (e.g., powders and tablets) and for personal care (e.g., bath salts, bath bombs, and cleaning of grease).
Citric acid is commonly employed in wine production as a substitute or improver where fruits containing little or no natural acidity are used. It is mostly used for inexpensive wines due to its low cost of production.[12]
Citric acid can be used in shampoo to wash out wax and coloring from the hair. It is notably used in the product "Sun-in" for bleaching, but is generally not recommended due to the amount of damage it causes.[citation needed]
Citric acid is also used as a stop bath as part of the process for developing photographic film. The developer is normally alkaline, so a mild acid will neutralize it, increasing the effectiveness of the stop bath when compared to plain water.[13]
Citric acid is used as one of the active ingredients in the production of anti-viral tissues.[14]
Citric acid can be used in food coloring to balance the pH level of the normally basic dye.
Citric acid may be used as the main ripening agent in the first steps of making mozzarella cheese.[15]
Citric acid was the first successful eluant used for total ion-exchange separation of the lanthanides, during the Manhattan Project in the 1940s. In the 1950s, it was replaced by the far more efficient EDTA.
Citric acid is used as a good alternative to nitric acid in the process of stainless steel passivation (ie "Citrisurf")
Citric acid can be used as a delay to prompt natural cement. It can delay the very rapid setting time substantially.
Citric acid is one of several acids that is used by home brewers to modify brewing water for making beer.
Contact with dry citric acid or with concentrated solutions can result in skin and eye irritation, so protective clothing should be worn when handling these materials.[citation needed]
Excessive consumption is capable of eroding the tooth enamel.[16]
Contact to the eyes can cause a burning sensation, and may cause blindness with prolonged exposure in extremely high concentrations (as anything with low enough pH will).
Sometimes a high concentration of citric acid can damage hair and bleach it.
The leaflet of Villejuif (also known as the flyer of Villejuif or the list of Villejuif) was a scientifically inaccurate rumour, passed via a leaflet or flyer, that caused mass panic in Europe in the 1980s as it included common unharmful chemical substances such as citric acid (E330) in a list of 10 dangerous carcinogens.
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