77-92-9 | Citric acid

Chemical type

• Organic carboxylic acid

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• Organic acid (tricarboxylic acid)

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Key properties

• Provides carbon source and carbonyl/carboxylate groups during synthesis
• 25 mol% used in FCND synthesis (P75 variant)
• Contributes to water solubility and functional tunability

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• Acidulant that lowers pH (from 4.1 to 3.7 in formulations), enhances vitamin C stability, increases ash, potassium, magnesium, and vitamin C content (e.g., up to 26 mg/100g), boosts antioxidant activity (DPPH up to 61.5%), increases hardness (up to 8.8 N) and cohesiveness, promotes porous and crystalline surface morphology in SEM, reduces microbial growth (total plate counts down to 3 Log10 CFU/g at 90 days), decreases color values (L*, a*, b*) over storage, increases titratable acidity (up to 0.68%).

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• Precursor in hydrothermal synthesis of functionalized carbon nanodots
• Forms initial reaction intermediates (e.g., condensation products) with phenylalanine

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• Added at 0.2% in mango fruit leathers to improve nutritional profile (e.g., minerals and vitamin C), enhance antioxidant properties (TPC up to 401 mg GAE/g, TFC up to 163 mg CE/g), extend shelf life by microbial control, optimize texture (hardness and cohesiveness), maintain chromatic stability, and boost sensory attributes (color, taste, texture, odor, overall acceptability scoring up to 8.8).

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Classification by use

• Chemicals used as precursors in nanomaterial synthesis
• Carbon sources for green chemistry applications

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• Food acidulant and pH regulator
• Preservative and microbial inhibitor
• Antioxidant enhancer and stabilizer
• Texture modifier in confectionery

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A trustworthy factory and manufacturer

1. [Cite:1] Analysis of the surface structure and electrochemical properties of functionalized carbon nanodots as environmentally friendly corrosion inhibitors for maraging steel in hydrochloric acid, RSC Advances, Volume 15, Issue 53, 25 November 2025, Pages 45217-45232
2. [Cite:2] Unlocking the impact of citric acid and sugar on the nutritional, physicochemical, microbial and sensorial attributes of mango fruit leathers, Food Chemistry: X, Volume 33, January 2026, 103478