Cargill Citric Acid Anhydrous is manufactured by a submerged fermentation process from a glucose and/or sucrose carbohydrate substrate. Cargill Citric Acid is produced in accordance with current Good Manufacturing Practices (GMP’s) under a comprehensive HACCP (Hazard Analysis and Critical Control Points) program. Citric Acid is considered “GRAS” (Generally Recognized As Safe) by the United States Food and Drug Administration without restriction as to the quantity of use within good manufacturing practice. Citric Acid is also considered by the Experts Committee of the FAO/WHO to be a safe food additive without restriction of quantity used within good manufacturing practice. Cargill Citric Acid is manufactured to meet the monograph specifications of major world codex and pharmacopoeia standards including the USP, FCC, BP, EP, DAB and FAO/WHO and is certified Kosher Pareve, Kosher for Passover, and Halal. Cargill Citric Acid is available as translucent white crystals. Citric Acid has a tart acidic taste, is slightly hydroscopic, and melts at 153°C (307°F).
Citric Acid Anhydrous
Molecular Formula – C6H8O7
Molecular Weight – 192.13
Assay (%) : 99.5 – 100.5
Water (%) : 0.5 max
Identification : Passes USP/FCC tests
Residue on Ignition (%) : 0.05 max
Oxalate/Oxalic Acid (%) : 0.036 max
Sulfate (%) : 0.015 max
Arsenic (ppm) 1 max
Heavy Metals (ppm) : 5 max / FCC IV Ed.
Lead (ppm) : 0.5 max
Readily Carbonizable Substances : Passes USP and FCC tests
Tridodecylamine (ppm) : 0.1 max
Color & Clarity : Passes USP Tests