Question

Citric acid is used to preserve

Answer 1

Answer:

It is a natural and organic acid found in especially citrus fruits and vegetables. It has sour flavor,preservative quality and acts as an acidic pH buffer. The acidic pH buffer makes it useful for preserving the foods such as jams,jellies,pickles,canned foods and meat products

Answer 2

Citric acid is used to preserve Food due to it's property of antioxidants will discuss in this answer.

☞ Citric Acid ☜

• Citric Acid (CA) is an important organic acid. Its molecular formula is C6H8O7.

It is a colorless crystal. It often contains a molecule of crystal water. ,soluble in water. Its calcium salt is more soluble in cold water than hot water. This property is often used to identify and isolate citric acid. Anhydrous citric acid can be obtained by controlling the appropriate temperature during crystallization . It has many uses in industry, food industry, makeup industry, etc.

Acid name

• Citric acid

English name

• Citric Acid

Chemical formula

• C6H8O7

Molecular weight

• 192.13

Melting point

• 153 ℃ (loss of water)

Boiling point

• Decomposition at 175 ℃

Water soluble

• Soluble in water

Density

• 1.542g / cm 3

Exterior

• White crystal powder

Chemical Name

• 3-hydroxy-1,3,5-pentanetricarboxylic acid or 2-hydroxypropane-1,2,3-tricarboxylic acid.

☞ Introduction to Citric acid ☜

Citric acid is the largest organic acid produced by biochemical methods in the world. Citric acid and salts are one of the pillar products of the fermentation industry, mainly used in the food industry, such as sour agents, solubilizers, buffers, antioxidants Deodorizing deodorant, flavor enhancer, gelling agent, toner, etc.

In terms of food additives, it is mainly used for carbonated beverages, fruit juice beverages, lactic acid beverages and other refreshing beverages and pickled products, and its demand varies depending on the seasonal climate. Citric acid accounts for about 2/3 of the total consumption of sour agents.

Adding citric acid to canned fruits can maintain or improve the flavor of the fruits in the collection, increase the acidity (lower pH value) of some fruits with lower acidity during storage (reduce the pH value), weaken the heat resistance of microorganisms and inhibit their growth, and prevent low acidity Bacterial swelling and destruction of canned fruits often occur.

Adding citric acid as a sour agent to sweets is easy to coordinate with fruity taste. The use of citric acid in gel foods such as sauces and jellies can effectively reduce the negative charge of pectin, so that hydrogen bonds between pectin molecules can be combined to gel. When processing canned vegetables, some vegetables react in an alkaline manner. Using citric acid as a pH adjuster can not only play a seasoning role, but also maintain its quality. Citric acid has the characteristics of chelation and pH adjustment so that it can increase the performance of antioxidants in the processing of quick-frozen food, inhibit enzyme activity, and extend the shelf life of food.