Citric acid monohydrate is produced by the same fermentation process as anhydrous citric acid but is crystallized from aqueous solution at temperatures below 36.5°C, incorporating one molecule of water per molecule of citric acid. The resulting crystal form is stable under normal storage conditions and less prone to caking compared to the anhydrous form.
It contains approximately 91.5% citric acid on an as-is basis and provides the same tart, clean flavor profile valued across the food industry. Citric acid monohydrate is preferred in certain applications where the slower dissolution rate and reduced hygroscopicity offer processing advantages. It is fully interchangeable with anhydrous citric acid on a dry-weight equivalent basis in most food formulations.
