Citric Acid Anhydrous · High-Purity Acidulant & pH Regulator for Food & Beverage

Key characteristics

• Chemical name: 2-hydroxy-1,2,3-propanetricarboxylic acid (citric acid), anhydrous form.
• E-number: E330 (food acidulant).
• Form: typically a colourless or white crystalline solid, offered in fine granular, standard granular and sometimes powder grades for different processes.
• Taste: clean, refreshing sourness with no off-notes when correctly dosed.
• Solubility: highly soluble in water, with rapid dissolution in cold and hot systems, suitable for instant and ready-to-drink beverages.
• pH & buffering:
  • Strong acidulant with characteristic sour profile,
  • Forms effective buffer systems with citrates (e.g. sodium citrate) to stabilise pH.
• Chelating ability: binds certain metal ions (e.g. iron, copper) and can help improve stability and colour retention in sensitive products.
• Function in foods & beverages:
  • Provides acidity and sour taste,
  • Adjusts and stabilises pH,
  • Supports antioxidant and preservative systems (e.g. with ascorbic acid, benzoates, sorbates),
  • Acts as a flavour enhancer and helps balance sweetness.
• Regulatory & labelling:
  • Typically declared as “citric acid” or “acidity regulator (citric acid)”, with E-number declarations where required,
  • Widely accepted in food, beverage and nutrition regulations globally; maximum use levels and category rules must be verified in each market.

Atlas supports manufacturers in selecting the appropriate citric acid form, particle size and dosage to match process, sensory and regulatory needs across beverage, confectionery, preserve and processed food applications.

Indicative specification points

Specifications can be customised according to origin, particle size and application. Typical food-grade citric acid anhydrous parameters include:

• Assay: generally 99.5–100.5% citric acid (on anhydrous basis).
• Appearance: colourless or white crystalline granules or powder, free from visible foreign matter.
• Moisture / loss on drying: low, controlled to ensure flowability, low caking and consistent acidity.
• Sulphated ash: limited in line with relevant pharmacopoeial/food standards.
• Clarity and colour of solution: clear, colourless solution at specified concentration.
• Heavy metals (e.g. lead) and specific impurities: tightly controlled to meet food and beverage ingredient standards.
• Oxalate, sulphate and other specified ions: limited in accordance with regulatory and customer requirements.
• Particle size distribution: defined ranges (e.g. fine, standard granular) for tableting, beverage powders, confectionery and process-specific needs.
• Microbiological criteria: typically low microbial counts consistent with acidic, low-water ingredient status.

Each batch is supplied with a Certificate of Analysis (COA) and a detailed technical data sheet. Additional documents (GMO status, allergens, dietary suitability, contaminants, origin, Halal/Kosher certifications and others) can be provided from approved producers to support regulatory submissions and customer audits.

Beverages & instant powders

• Carbonated soft drinks (CSDs) – primary acidulant to deliver refreshing tartness and pH control alongside sugar or high-intensity sweeteners.
• Juices, nectars & fruit drinks – optimises acid–sweetness balance and supports flavour brightness and microbiological stability.
• Energy & isotonic drinks – key acidulant used together with vitamins, electrolytes and flavours in liquid and powder formats.
• Powdered beverage mixes & effervescent drinks – citric acid anhydrous provides dry stability and fast dissolution, and works in combination with bicarbonates in effervescent systems.

Confectionery & sweet products

• Gummies, jellies & chewy candies – delivers sourness and pH control for gel systems (gelatin, pectin, starch).
• Hard candy & lozenges – provides sharp fruit-acid notes and stabilises sweetness perception.
• Filling creams & coatings – helps adjust pH and flavour in filled chocolates and compound coatings with fruit notes.

Jams, jellies, fruit preparations & preserves

• Jams, jellies and marmalades – supports pectin gelation, pH control and flavour adjustment.
• Fruit preparations and toppings – improves fruit taste, colour stability and process robustness for dairy, bakery and dessert applications.
• Canned fruits & vegetables – used to adjust brine or syrup pH and support overall stability.

Sauces, dressings, dairy & bakery

• Ketchup, sauces & condiments – citric acid delivers target acidity and flavour balance and can synergise with preservatives such as benzoates and sorbates, where permitted.
• Mayonnaise & dressings – used alongside acetic acid (vinegar), lactic acid and other acidulants to fine-tune pH, flavour and microbiological safety.
• Dairy & dairy alternatives – employed in processed cheese, cream cheese, yoghurt analogues and beverages for pH control, flavour adjustment and sometimes as part of buffer systems with citrates.
• Bakery & cakes – can be used in combination with leavening agents (e.g. bicarbonates), and to adjust flavour profile in fruit-based baked goods and fillings.

Nutrition, pharma & selected technical uses

• Vitamin & mineral premixes – citric acid helps manage pH and metal ion interactions, and is used together with citrate salts in many fortification systems.
• Effervescent tablets & supplements – used with sodium or potassium bicarbonate to generate effervescence in OTC, nutrition and functional beverage systems (pharma/food grade as applicable).
• Technical applications – dedicated grades of citric acid are used in detergents, cleaners and industrial processes; Atlas can discuss these on request, subject to separate handling from food-grade materials.

Formulation guidance

• Dosage levels depend on:
  • Target pH and sourness of the finished product,
  • Presence of other acids, sweeteners and flavour components,
  • Regulatory limits and product category rules in each market.
• When used in combination with preservatives (e.g. sodium benzoate, potassium sorbate), citric acid can help optimise pH to improve preservative efficacy.
• In confectionery and preserves, pH adjustment is critical for gelling, shelf life and microbiological stability; careful trial work is recommended.
• For effervescent systems, stoichiometric balance between citric acid and carbonates/bicarbonates must be designed to achieve the desired reaction, pH and taste.
• Regulatory and quality teams must confirm maximum use levels, additive classifications, labelling requirements and claim conditions in each destination market.

Quality & documentation

• Supplied as food-grade citric acid anhydrous (E330) with agreed specifications for assay, impurities and physical properties.
• Each batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet describing key analytical parameters and methods.
• Additional documentation can include GMO status, allergen declarations, dietary suitability (e.g. vegetarian/vegan), contaminants and heavy metals, pesticide residues, non-GMO or IP statements, origin and Halal/Kosher certificates, depending on the selected producer and grade.
• Manufacturing facilities typically operate under recognised quality and food safety management systems (e.g. HACCP, FSSC/ISO 22000), with further certifications available on request.
• Customers remain responsible for regulatory compliance, usage levels, additive declarations, nutrition and health claims and labelling in each destination market.

Packaging, storage & logistics

• Standard packaging: usually 25 kg multi-wall paper bags with inner liners to protect against moisture uptake and caking. Other pack sizes (e.g. big bags) can be evaluated for specific supply chains.
• Suitable for full-container or mixed-container loads together with other acidulants, sweeteners and food ingredients.
• Store in a cool, dry, well-ventilated area, away from moisture, odour-intensive substances and direct sunlight to maintain free-flowing properties and acidity.
• Typical shelf life is defined on the product specification and COA; customers should validate product performance, caking behaviour and pH contribution over the intended shelf life in their own applications.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (beverages, confectionery, jams, sauces, dressings, dairy, bakery, nutrition, etc.), target pH and acidity, interaction with preservatives or buffers, annual volume, preferred particle size, packaging needs, documentation/certification requirements (Halal, Kosher, non-GMO, etc.) and destination markets. Our team will recommend suitable citric acid anhydrous grades and integrated system solutions.