Applications of Food Grade Citric acid

  • Author:Ray Dean
  • Source:www.oceanchinachem
  • Release on :2016-05-18

Calcium Citrate is a food flavor of complexing agent, it promotes fat decomposition, to maintain body acid-base balance. Obese people tend to feel tired, because body fat and blood lactate increased and it is easy to hoard it, so once the lactic acid increased, fat will follow the increase, people feel lazy, lethargic and a vicious circle. Citric acid, lactic acid can be reused as energy, so after ingestion of citric acid, lactic acid can accelerate the decomposition, eliminating fatigue, the whole body activated and is no longer felt limp. Citric acid intake can reduce the level of lactic acid in the body, so that the smooth transportation of oxygen and nutrients throughout the body, and further enhance the body's ability to produce energy, strength and power generation wants Movement. Many well-known athletes were borrowed by the citric acid intake to maintain the best condition of the body.

According to the stipulations of FAO/WHO, its uses and limit are as following: 2g/kg in low powered concentrated milk, sweet condensed milk and thin cream separately , 3g/kg when used together with stabilizers (no water), 5g/kg in milk powder, cream powder,40g/kg in melting cheese. As intensified agent of jam and pectin, tomato tin, cooler and caseinate, its calcium content in theory is 21.07% according to GMP. It can be used in flour, cookie, fermented Soya-bean milk( with limit of 1%).

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