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W230618

Sigma-Aldrich

Citric acid

≥99.5%, FCC, FG

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Linear Formula:
HOC(COOH)(CH2COOH)2
CAS Number:
Molecular Weight:
192.12
FEMA Number:
2306
Beilstein/REAXYS Number:
782061
EC Number:
Council of Europe no.:
20c
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 184.1033

assay

≥99.5%

form

powder or granules

expl. lim.

8 %, 65 °F

pKa 

(1) 3.13, (2) 4.76, (3) 6.4

mp

153-159 °C (lit.)

solubility

water: 383 g/L at 25 °C

cation traces

As: ≤3.0 ppm
Cd: ≤1.0 ppm
Hg: ≤1.0 ppm
Pb: ≤0.5 ppm

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

odorless

SMILES string

OC(=O)CC(O)(CC(O)=O)C(O)=O

InChI

1S/C6H8O7/c7-3(8)1-6(13,5(11)12)2-4(9)10/h13H,1-2H2,(H,7,8)(H,9,10)(H,11,12)

InChI key

KRKNYBCHXYNGOX-UHFFFAOYSA-N

Gene Information

human ... SRC(6714)

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General description

Citric acid is an important organic acid that is extensively used in the food industry as a pH control agent, flavor modifier, an antimicrobial agent, a leavening agent and as an antioxidant. The treatment of potato-based foods with a combination of citric acid and glycine in low concentration may reduce the formation of acrylamide with minimal effect on the flavor. Citric acid is also an effective anti-browning agent of food and beverages due to its ability to inhibit the activity of polyphenol oxidase (PPO) enzyme responsible for browning.

Application


  • Integrated time-series biochemical, transcriptomic, and metabolomic analyses reveal key metabolites and signaling pathways in the liver of the Chinese soft-shelled turtle (Pelodiscus sinensis) against Aeromonas hydrophila infection.: This study uses a combination of biochemical, transcriptomic, and metabolomic approaches to identify critical metabolites and pathways, including those involving citric acid, in the response of the Chinese soft-shelled turtle to bacterial infection (Ji et al., 2024).

  • Enhancement of vitamin B(6) production driven by omics analysis combined with fermentation optimization.: The study integrates omics analyses with fermentation strategies to boost vitamin B6 production, identifying citric acid as a pivotal metabolic component in the optimization process (Tian et al., 2024).

pictograms

Exclamation mark

signalword

Warning

hcodes

Hazard Classifications

Eye Irrit. 2 - STOT SE 3

target_organs

Respiratory system

wgk_germany

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Gloves


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products
Ali HM, et al
Journal of Food Science and Technology, 52(6), 3651-3659 (2015)
Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system
Low M Y, et al.
Journal of Agricultural and Food Chemistry, 54(16), 5976-5983 (2006)
Burdock GA
Encyclopedia of Food and Color Additives, 1, 613-616 (1997)
Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut
Jiang, Y, et al
Journal of Food Engineering, 63(3), 325-328 (2004)
Prevention of enzymatic browning in fruit and vegetables
Ioannou I
European Scientific Journal, 9(30), 310-341 (2013)

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