Dry citric acid or citric acid anhydrate (anhydrous) is a weak organic acid and is used to add a sour taste to beverages and foods. The conjugate of citric acid is citrate, which is an important mediator in the citric acid cycle in biochemistry. Citric acid is commonly used in the food, cosmetics and pharmaceutical industries. It is found naturally in citrus fruits such as lemons and is used as a natural preservative. In dry citric acid formulations, melted molecules are removed and are usually supplied in powder form.
Properties and properties of dry citric acid
Juicy and dry citric acid powder is a secret weapon that can improve your cooking, enhance the taste of your food and keep your seasonal fruits and vegetables fresh. With all this use, why is citric acid no longer known? If you look at the ingredients list of many processed foods, you will find that citric acid is a common additive. But outside of the food production process, chefs have just discovered that citric acid is an extremely useful ingredient for cooking.
Dry citric acid or anhydrate is a white crystalline powder used in cooking to add a sour taste or regulate the acidity of foods. It is widely available and is commonly used as a preservative in the food industry and has many uses in the kitchen. Sour salt or lemon essence is another name for citric acid. Many people know citric acid by the nickname of sour salt because it looks like salt and has a texture similar to salt grains. Of course, the similarities end here because citric acid has no salty flavor.