Citric acid in the food industry for about 75% of global consumption in the food and beverage industries.The molecular formula of citric acid is C 6 H 8 O 7 and it makes up 8% of the dry mass of some citrus fruits.The global citric acid market in 2019 exceeded 2.1 million tons.Citric acid is found in peppers, tomatoes, artichokes and most berries. From the human point of view, citric acid is a vital component of the Krebs cycle in the metabolism and oxidation of fats, carbohydrates and proteins.By far the most important, versatile and widely used organic acid is citric acid. Used in food, beverage and pharmaceutical industries. About 320,000 tons of citric acid are used in the production of food and beverages every year.According to the form, the citric acid market is divided into anhydrous and liquid. Anhydrous citric acid, meanwhile, is more widely used because it is widely used in the production of a variety of food products such as ice cream, jams, jellies, canned foods and more.
Citric acid due to its various beneficial properties, as an additive in food and beverages, personal care products, detergents, adhesives and sealants, coatings, inks, plastics and polymers, pharmaceutical and clinical nutrition products, feed And home-cooked food is used. The strong demand for ready-to-drink beverages and processed foods in developing countries has led to the growth of the citric acid market due to continued economic growth, lifestyle congestion, increasing urbanization and rising incomes.The chemical composition and strength of citric acid remain stable for at least five years in its original closed container. Due to its long shelf life, it is used as a preservative, flavoring and coloring agent this is a Applications of citric acid.
The citric acid used in food is made by a bacterium called Aspergillus niger. Lemons were first produced in England in the early 1800s. Today, most citric acid is produced in Mexico and Africa.Acids, alkalis and buffers play an important role in the food industry. Acids have been used for centuries as important flavoring agents, and the acidic environment in which they are produced prevents the growth of many microorganisms.With the development of the food industry, the growth and production of processed foods has also grown. Many of these require an acidic substance to have an acidic or sour taste.Citric acid is used in the food industry in a completely different way by fermenting, catalyzing, preserving and flavoring acidic foods and beverages.
Bacteria need a stable pH to survive. Because citric acid lowers the pH of most bacteria to a very low degree, the shelf life of processed foods for jams and jellies, canned foods, meat products, and other foods increases dramatically.
Along with preserving carbonated beverages, teas and juices, citric acid adds to the sour or acidic taste of these beverages, which is pleasing to consumers.Citric acid is an emulsifier in the food industryCitric acid acts as a vegetable fat emulsifier. Because fats are unable to coagulate, ice cream and syrup retain their consistent texture and flavor throughout.
When combined with sodium bicarbonate, citric acid is boiled. Candies, carbonated beverages and powdered beverages, as well as antacid pills and powders, owe themselves to this chemical reaction. In fact, almost 50% of citric acid production is used in beverages.
Many common vitamins and minerals work faster in an acidic pH environment. Citric acid is used in dietary supplements to accelerate absorption. Also, without citric acid, a vitamin C pill would be completely bitter.
Because citric acid is a weak acid, it is often used to create an acidic environment in the production of beer and wine.
The cheese industry uses citric acid, especially in mozzarella. This substance uses citric acid as a catalyst for rapid fermentation of milk. Faster fermentation means that large-scale operation can produce cheese more quickly.Citric acid is added to canned fruits to make a good tart. The recommended dose is usually less than 0.15%.Another notable quality of citric acid is its ability to aid digestion. Many people around the world suffer from digestive problems, so the demand for citric acid-based foods and beverages is increasing.
Regionally, Western Europe is the world’s largest consumer of citric acid, with Germany, France and the United Kingdom being the major markets. However, the demand for citric acid in the region, especially in the carbonated beverages sector, is relatively saturated. The United States is followed by Western Europe, China, the Middle East and Africa, Central and Eastern Europe, Brazil and India.The food and beverage industries continue to dominate the global citric acid market due to demand. This is mainly due to its widespread use in ice cream and dietary supplements. The ability of the acid to inhibit the growth of microbes and increase the shelf life of the product makes it a preferred preservative.The global citric acid industry is focused on nature. Because the initial capital cost of setting up a citric acid plant is so high, it is difficult for small companies to get involved.Consumption of citric acid in disproportionate amounts is one of the most important challenges in the global citric acid market. It can cause side effects such as abdominal pain, nausea, vomiting and diarrhea.