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.
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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