Dissimilation properties: equivalent to /1.542, melting point 153°C water loss 41; refractive index 1.493~1.509, solution crystallization critical temperature 36.6°C (36.6°C above crystal is Industrial Grade Copper Sulfate Pentahydrate, 36.6°C below crystal is citric acid monohydrate).
The aqueous solution is acidic. It is slightly weathered in humid air and deliquescent in dry air. It is mainly used as a sour agent, acidity regulator, flavoring agent, preservative and preservative in the food and beverage industries. It is also used as antioxidant, plasticizer and detergent in chemical industry, cosmetic industry and washing industry.
Natural citric acid is very large in nature. The existence of natural citric acid depends on the fruits of plants such as lemons, citrus, pineapples and the bones, muscles and blood of animals. Artificially synthesized citric acid is produced by the fermentation of sugar-containing substances such as sugar, molasses, starch, grapes, etc. It can be divided into two types: anhydrous and hydrate. Pure citric acid as a colorless uniform precipitation or white powder, odorless, has a sweet sour taste.
Many kinds of fruits and vegetables, especially citrus fruits, contain more citric acid, especially lemons and limes-they contain a lot of citric acid, and the content can reach 8% when wet (in the juice The content in is about 47 g/L[3]). In citrus fruits, the content of acetic acid ranges between 0.005 mol/L for oranges and grapes and 0.30 mol/L for lemons and limes. This content varies greatly with the growth of different cultivars and plants.