Citric Acid

Citric acid is an organic compound with the chemical formula HOC(CO2H)(CH2CO2H)2. It is a colorless weak organic acid. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms.

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Application of Citric Acid

Citric acid is one of many metabolites produced by Aspergillus species. It possesses sweet-and-sour sensory notes, and succinic acid has a salty—bitter taste. With the change in soil and climatic condition. A mixture of it and ascorbic acid is used as a dip for oily fish to prevent surface tissue from becoming brownish and gummy, a condition known as rusting. Production by fermentation resulted in drastic lowering and stabilization of the price of this acid.

Mechanism of Action

  • It is mechanism of action as an acid involves the release of hydrogen ions (H+) when it dissolves in water.
  • It is an effective chelating agent, which means it can bind to metal ions, forming stable complexes.
  • In the context of food, it can chelate metal ions that catalyze undesirable reactions, such as the browning of fruits and vegetables through oxidation.
  • Benefits of Citric Acid

  • It sweet-and-sour taste profile enhances the flavor of foods and beverages. It adds a tart or tangy note to many products, making them more appealing to consumers.
  • It serves as an acidulant in foods and beverages, regulating pH levels to maintain freshness, improve taste, and stabilize color.
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