Citric acid, 35% of 2000.0250 Citric Acid, 35% of T2452)
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Substance is extremely widespread in the nature: contains in berries, fruits of citrus, cranberry, garnets, pineapples, needles, rustic tobacco stalks, especially there is a lot of it in the Chinese magnolia vine and immature lemons.
Citric acid was received from juice of lemon and biomass of rustic tobacco earlier. Now the main way of industrial production — biosynthesis from sugar or sugary substances (molasses) industrial strains of mold mushroom of Aspergillus niger.
Taste is purely acid, not knitting. Participates in metabolism in organism.
Acid and sodium citrate are widely used as flavoring additive and preservative in the food industry for production of drinks, dry sparkling drinks. Is available practically in all fruit and vegetable juice, confectionery, juice drinks.
It is applied in medicine as a part of the means improving power exchange (in Krebs's cycle).
Citric acid is part of many cosmetics: elixirs, lotions, creams, shampoos, fixers of hair, etc. It is used as the acidity regulator (the regulator rn), the buffer, kompleksoobrazovatel, for sparkling compositions (bathtub).
In the oil and fat industry citric acid protects products from the decomposing action of the traces of heavy metals which are in them, by education with them complex connections. In such way the probability of rancidification of fats, margarine and animal oil considerably decreases.
The food additive of E330 represents citric acid which belongs to organic acids and is natural preservative. It is the weak three-layered acid representing the substance of crystal structure possessing in the white color. The additive of E330 is well soluble in water and ethyl alcohol and is slightly soluble in diethyl ether.
Molecular formula of citric acid — C6H8O7. Ethers and citrates carry the name of citrates.
Citric acid is rather widespread in the nature, it contains in all fruits of citrus, in berries, stalks of tobacco cultures, needles. Immature lemons and the Chinese magnolia vine differ in especially high content of this acid.
For the first time citric acid was received by the Swedish chemist-druggist Karl Sheele from lemon juice in 1784. Later in industrial production citric acid was received using juice of lemon and biomass of rustic tobacco. Now citric acid mostly turns out by biosynthesis by mold mushroom of Aspergillus niger of sugar and sugary products. Besides the part of additive of E330 is got from vegetable products, and also by synthesizing.
Citric acid is participant of metabolic processes which give to organism two thirds of necessary energy. Such series of reactions carries the name — cycle of tricarboxylic acids or Krebs's cycle. Thanks to this opening, in 1953 Hans Adolph Krebs became the Nobel laureate in the field of physiology and medicine.
Citric acid is widely used in the food industry, production of detergents, and also in cosmetology and pharmacology.
Citric acid and citrates, such as potassium citrate, sodium citrate and calcium citrate are the food additives applied to regulation of acidity, taste strengthening and also as preservative. Especially widely the additive of E330 is applied by production of drinks, confectionery and bakery products. In the last, the additive of E330 is often applied as one of components of baking powder or "improvers" of the test. In combination with alkalis, for example baking soda (E500), the additive of E330 enters rough reaction with release of the carbon dioxide gas giving to the test splendor and lightness.
Working with citric acid it is necessary to consider that its concentrated solution can do harm at hit on skin and in eyes, and the excess use is capable to damage tooth enamel. Inhalation of dry citric acid can lead to irritation of airways, and the one-time use of its rather big quantity, can provoke bloody vomiting, cough and irritation of mucous membrane of stomach.
All known organizations for control of foodstuff carry food additive of E330 to class safe for health.
In Ukraine and the Russian Federation the additive of E330 is included into the list of the resolved food additives.
Food E330 antioxidant Citric acid or Citric Acid is substance which belongs to organic acids. Receive it as from natural components, and artificial way. As a rule, in the nature citric acid can be met in garnets, cranberry, pineapples, citrus, tobacco plants, and also needles. Blagorodya to pronounced acid taste and other characteristic properties food E330 antioxidant Citric acid with ease is recognizable and recognized natural preservative.
Externally this additive is provided by crystal powder of white color which is easily dissolved both in water, and in alcohol. However in diethyl ether food E330 antioxidant Citric acid is not soluble. This substance begins to melt when heating to 153 degrees, and at increase of temperature schedule to 175 °C of E330 decays on two elements - carbon dioxide gas and water.
For the first time food E330 antioxidant Citric acid has been received in 1784 by Karl Sheele, the scientist from Sweden. After it began to be made in large numbers, this substance has acquired the status of irreplaceable additive in the food industry.
In many industries of life activity of the person properties of food E330 antioxidant Citric acid as preservative, the regulator of acidity and at the same time flavoring additive are very important. It occupies worthy niche in industrial production of food, cosmetics, chemical cleaning and detergents, and also medical supplies. Many drinks, juice, sweet and confectionery, pastries - as a part of these products it is very often possible to meet food E330 antioxidant Citric acid.
E330 and the field of cosmetology in which this substance as the acidity regulator in cream, varnishes and hair gels, skins, shampoos, lotions and bath foams is actively added is inconceivable without use. Oil industry workers, in turn, apply citric acid in the course of drilling of both oil, and gas wells.