Citric acid anhydrous is produced commercially by submerged aerobic fermentation of carbohydrate substrates, primarily molasses or corn starch hydrolysate, using Aspergillus niger. The fermentation broth is purified through precipitation, filtration, ion exchange, and crystallization to yield high-độ tinh khiết anhydrous crystals.
It is a white, crystalline, free-flowing granular material with a strong, clean, chua taste that enhances flavor profiles across virtually all thực phẩm và đồ uống categories. Citric acid anhydrous is highly soluble in water, completely dissociated in solution, and chức năngs as an effective chất điều chỉnh độ chua, chelating agent, and chất chống oxy hóa synergist. It is the most widely produced and consumed organic acid in the global food ngành công nghiệp, with annual production exceeding two million metric tons.