Citric acid forms an essential role in the organic acidulant ingredients category. Citric acid is commonly used as a food additive for natural flavouring and flavour enhancement.

The ingredient is considered a weak acid which has a pH level between 3 and 6 and it is often used as an emulsifying agent, as well as a preservative. There are two types of Citric Acid, the first one is Citric Acid anhydrous (water-free), and the second, Citric Acid Monohydrate. The anhydrous form crystallises in hot water, while the monohydrate form crystallises in cold water. The monohydrate can be converted to the anhydrous form at about 78 °C. Dynamiko Food only stocks the monohydrate type as this is mostly used in the food industry. 

Sizes are a 5 l bucket or 25 kg bag. Discounts are applied for volume purchases so ensure you ask Chanell on customercare@dynamiko.co.za for lower prices if you purchasing 10 bags plus, 500 kg, 1000 kg or more. 

Citric acid also dissolves in water. Due to its diversified uses and organic properties, the product is also used widely in the vegetable rinsing processes. Key to keep the product closed when purchasing as citric acid can be hygroscopic. 

Citric acid can be applied to a variety of industries and has many uses:

Confectionery
• Uses the ingredient to create sour flavours in candies and to aid texture development.

Dairy:
• To prevent fat separation or fat-forming globules that occur in the manufacturing processes of ice cream or gelato.
• To coagulate curd products without rennet – citric acid creates a desired offering. Addition to brine to bring pH down. Also commonly used in dairyblends or cordial drinks. 
• To reduce the fermentation processes and result in sustainable manufacturing.

Spices and Sauces
• Wide usage for flavour and preservation

Beverages:
• Prevention of the crystallisation of sugar when producing syrups.
• Inhibitor of spoilage and colour stabilisation
• Imparts sour and mild taste that increases the sodas or soft drinks shelf life.
• Preservation of the final product.

Personal care:
• Forms a primary exfoliant and antioxidant.
• Stabilisation of pH in products to assist in creating non-irritating solutions for skincare ranges.

Meat processing:
• Protects meat products from microbial contamination and increases the shelf life of the product
• Preventing sensory and chemical deterioration during processing, storage, and transportation.