Citric Acid Mondydrate

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What is Citric Acid Monohydrate

Citric acid (CA), also known as citric acid, with the molecular formula C₆H₈O₇, is an important organic weak acid, colorless crystals, odorless, readily soluble in water, and acidic in solution. In biochemistry, it is an intermediate in the citric acid cycle (tricarboxylic acid cycle), which occurs in the metabolism of all aerobic organisms. Citric acid is widely used as an acidity regulator (GB2760-2014), flavoring agent and chelating agent.Citric Acid Monohydrate is an organic compound with the molecular formula C6H10O8, which is mainly used in the food and beverage industry as an acidulant, flavoring agent, and preservative and freshness-keeping agent. It is also used as an antioxidant, plasticizer, and detergent in the chemical, cosmetic, and laundry industries.

Natural citric acid is widely distributed in nature. Natural citric acid is found in the fruits of plants such as lemons, citrus and pineapples and in the bones, muscles and blood of animals. Synthetic citric acid is produced by fermenting sugar, molasses, starch, grapes and other sugary substances.

Many kinds of fruits and vegetables, especially citrus fruits, contain high levels of citric acid, especially lemons and limes - they contain large amounts of citric acid, up to 8% after drying (about 47 g/L in the juice). In citrus fruits, the citric acid content ranges between 0.005 mol/L in oranges and grapes and 0.30 mol/L in lemons and limes. This content varies with different cultivars and plant growth conditions

Other Properties of Citric Acid

Forms in Which Citric Acid Exists:

Citric Acid can exist in anhydrous or monohydrate form. The crystalline form of citric acid varies depending on the crystallization conditions, slightly weathered in dry air, hygroscopic in humid air, can be decomposed into a variety of products when heated, and can react with acid, alkali, glycerol and so on. Citric acid anhydrous is crystallized from hot water, while citric acid monohydrate is crystallized from cold water. Citric acid monohydrate can be converted to anhydrous citric acid by removing the bound water at about 78 °C. Citric acid is also soluble in anhydrous ethanol at 15 °C (76 parts of citric acid per 100 parts of ethanol) and reacts with ethanol to form ethyl citrate. At temperatures above about 175 °C, citric acid decomposes and releases carbon dioxide.
Citric Acid is a ternary acid whose ionization constants at 25 °C are: pK1 = 3.13; pK2 = 4.76; and pK3 = 6.40. The two substances present in biological systems at a pH of about 7 are the citrate ion and the citrate monohydrate ion.

Complexation of Citric Acid:

Citrate ions form complexes with metal cations. The stabilization constants for the formation of these complexes are quite large due to chelation. Thus, it can even form complexes with alkali metal cations. However, when all three carboxyl groups are used to form chelate complexes, a 7- or 8-membered chelate ring is formed, which is usually thermodynamically less stable than smaller chelate rings. Thus, the hydroxyl group can be deprotonated to form part of a more stable five-membered ring, such as ferric ammonium citrate (NH4)5Fe(C6H4O7)2-2H2O.

Esterification of Citric Acid:

Citric Acid can be esterified at one or more of its three carboxylic acid groups to form any of a variety of mono-, di-, tri- and mixed esters.