Citric Acid
- INCI:
- Citric Acid
- Also known as:
- Citric acid anhydrous · E330
Reference acidulant in foods and beverages, obtained by fermentation. It provides acidity and citrus notes, regulates pH and acts as a metal sequestrant and synergistic antioxidant that supports color and flavor stability. It is also used in cosmetics, cleaning, pharmaceuticals, veterinary products, nutraceuticals and agro, in accordance with applicable regulations.
Functions
Typical applications
- Beverages and soft drinks
- Confectionery
- Preserves and sauces
- Cleaning products
- pH adjustment in cosmetics and pharmaceuticals
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See the full line: Active ingredients →Calcium Chloride
Calcium Chloride
Highly hygroscopic inorganic salt, used as a drying and dehumidifying agent. Depending on the application, it is also used as a source of calcium, firming agent and processing aid in foods and as an electrolyte in pharmaceutical, veterinary and cosmetic formulations, in line with applicable regulations.
Glacial Acetic Acid
Acetic Acid
Short-chain organic acid in its concentrated form, used as an acidulant, pH regulator and, once diluted, a preservative. In the chemical and textile industries it is used as a mordant and as a synthesis raw material, and in cleaning as an acid descaler. Its handling requires the precautions appropriate to a concentrated product.
Lactic Acid
Lactic Acid
Acidulant of fermentative origin with a mild acid profile, used to regulate pH and provide notes typical of fermented products; it contributes to preservation by lowering the pH in sauces, pickles and meat products. In cosmetics it is used as a mild alpha-hydroxy acid associated with hydration and superficial exfoliation. It is used in accordance with the applicable regulations of each category.
Malic Acid
Malic Acid
Acidulant associated with the acid profile of apples, delivering a longer-lasting, rounder acidity than citric acid. It is used to intensify fruit flavors and in high-impact sour confectionery. It is often combined with other acidulants to modulate the product's sensory profile.