Current Location： Home > News > Chemical Knowledge > The difference between citric acid and anhydrous: revealing the mystery behind the fresh sour taste

[Chemical Knowledge]：The difference between citric acid and anhydrous: revealing the mystery behind the fresh sour taste

Read： 712 Time：20months ago Source：Transform the World with Simplicity

Citric acid and anhydrous are common food additives in our lives. They bring a fresh and sour taste to our food and make our mouth instantly refreshing. But do you know there are some differences between them? Let's reveal the difference between citric acid and anhydrous, and explore the mystery behind the fresh sour taste.

let us first understand the definition of citric acid and anhydrous. Citric acid is an organic acid, chemical formula is C6H8O7, in nature, the highest content in lemon, is the source of sour taste. It is colorless crystal, soluble in water, acidic. Anhydrous citric acid refers to anhydrous citric acid obtained by removing water and crystallizing under dry conditions. The appearance of anhydrous citric acid is white crystalline powder, commonly used as a sour agent in food processing.

citric acid and anhydrous have a slight difference in sour taste. Citric acid has a fresh sour taste, taste sour with sweet, giving a fresh feeling. However, anhydrous products are more sour and relatively more sour, which is suitable for those products with higher requirements for sour taste. Different sour taste can meet the taste needs of different products. In addition to the sour taste of

, citric acid and anhydrous also differ in efficacy and application. Citric acid has the effect of increasing acidity and taste balance, so it is widely used in food and beverage industry to increase the acidity of products and improve the taste. Anhydrous citric acid is higher in acidity and has a strong killing effect on bacteria, so it is widely used in food preservatives, antioxidants and so on. In beverages, citric acid is often used to increase acidity and sour taste, while anhydrous citric acid is often used to adjust the taste of products and improve antibacterial ability.

In general, although citric acid and anhydrous have brought us a fresh and sour taste, there are some differences in taste, efficacy and application. We can choose different types of additives according to the needs of the product to achieve the best taste effect. Whether citric acid or anhydrous, they are an indispensable helper in the kitchen, adding a delicious and fresh taste to our food.

[Extended Reading]
Citric acid and anhydrous have a wide range of applications. They are not only used in the food industry, but also in many other applications.
In the pharmaceutical industry, citric acid can be used as a regulator of formulations, such as pharmaceutical solutions, tablets and oral solutions. The anhydrous citric acid is commonly used in the production of drugs and health products, with auxiliary antibacterial, antiseptic effect.
In daily chemical products, citric acid can be used as one of the ingredients of beauty products, which has the effect of brightening skin and improving skin color. Anhydrous citric acid is commonly used as a component in cleansers such as facial cleansers and shampoos, which has the effect of degreasing and bacteriostasis.
In addition, citric acid can also be used in the production of candy, plum, jelly and other foods to increase the sour taste and taste of these foods. Anhydrous citric acid plays an important role in many foods such as cold drinks, biscuits and canned food. The field of application of
citric acid and anhydrous is very broad and ubiquitous. They play an important role both in home cooking and in industrial production. Let's feel the delicious and fresh citric acid and anhydrous water together!

Previous： The difference between clamp meter and multimeter: compact and portable or powerful?

Next： The difference between citric acid and boric acid

News Categories