Sources
Citric acid occurs widely in nature and is found in a
variety of plants and fruits (especially citrus fruits and berries), leaves,
roots and in milk. It is also synthesized naturally in the metabolism of man
and animals.
Functions
The citric acid cycle is one of the body's most
important metabolic pathways. The main food constituents, carbohydrates, fat
and some proteins, are broken down into carbon dioxide and water, releasing
energy for the body's various functions.
Quality
Citric acid, sodium citrates and citric acid solutions are produced in line
with the highest standards in the food and pharmaceutical industry.
They invariably meet the requirements of the various specifications and tests
under EP, USP, JP and FCC.
Applications
Citric acid is used to give lemonade, jams,
sweets and confectioneries their characteristic acidulous flavour. It also
plays an important role in the stabilization of oils and nutritional fats, and
in vegetable, fruit, fish and meat preserves. It is used in the formulation of
all effervescent tablets currently in pharmaceutical use, and in certain
detergents.
Citric acid from DSM
Citric acid has long been used by the food
industry, and was formerly obtained entirely by extraction from lemons.
However, it would be impossible to satisfy present demand using this method,
so most current methods are based on fermentation of molasses with the mould
Aspergillus niger. Our citric acid is available in
anhydrous and monohydrate
forms and as trisodium citrate
dihydrate and monosodium citrate
in various granulations, and as
aqueous solutions.
