Citric Acid

Citric Acid is the most widely used organic acid and pH-control agent in foods, beverages, pharmaceuticals and technical applications. It is a natural occurring fruit acid, produced commercially by microbial fermentation of a carbohydrate substrate.

It occurs as colorless crystals or as white, crystalline powder with a strongly acidic taste. It is very soluble in water, freely soluble in ethanol and sparingly soluble in ether. It is non-toxic, has a low reactivity, and is fully biodegradable.

Its main functions include: pH adjuster, acidifier, chelating agent, buffering agent, flavor enhancer, retarder, stabilizer, and antioxidant

Casey Ingredients offers Citric Acid in fine powder up to coarse crystal, in 50 pound bags and 1 ton supersacks.

Trisodium Citrate (Dihydrate & Anhydrous)

Trisodium Citrate is the most widely used tribasic salt of citric in foods, beverages, and various technical applications mainly as buffering, sequestering, or emulsifying agent.

Trisodium Citrate Dihydrate is produced by complete neutralization of citric acid with high purity sodium hydroxide or carbonate and subsequent crystallization.

Trisodium Citrate Anhydrous is manufactured by removing water molecules from the dihydrate crystals without destroying the original crystal matrix. The result is a porous matrix that can be used as a carrier for inorganic and/or organic substances like perfumes and surfactants. Due to its low water content, it does not add water to the formulation and can even take up surplus water from moisture sensitive formulations such as instant drinks as well as tablets and powders in pharmaceuticals and detergents.

Both version's main functions include: pH regulator, chelating agent, buffering agent, flavor enhancer, stabilizer, and emulsifying agent.