Citric acid is a naturally occurring element that is found mostly in citrate fruits. This gives a sour taste to fruits. Found naturally in lime and lemon, can also be produced in factories and industries. It is widely used as a preservative in many foods. These acids are also included as a flavouring agent in most foods.
Citric acid is manufactured commercially by culturing a fungus known as Aspergillus Niger. The acid is usually made in factories and industries rather than at homes. You can buy citric acid online on https://camachem.com/
How to Make Citric acid:
The manufacturing process involves several steps that include the following:
Begin the process by culturing Aspergillus Niger, which is one of the most common types of fungus found in nature. It can also be obtained from the strain found in farm supply shops.
The next process involves feeding simple sugar to the culture Aspergillus Niger. It can be any type of sugar which contains glucose. Any type of inexpensive forms of sugar can be used to feed the culture. The culture uses sugar as food and produces carbon dioxide and citric acid as waste products.
Culture can then be filtered to remove the mould. This can be done once the amount of acid in the culture is at the highest level.
The next process involves acid extraction of the solution. Calcium hydroxide can be added to the solution. It combines with acids to form calcium citrate. Add sulfuric acid to regenerate the acid solution.
Common Benefits and Uses:
Fruits containing citric acid are known to be useful for human health. It helps to break up kidney stones by increasing the formation of acid in the urine. It also prevents the growth of stones in the kidney.
Seasonings: This acid is widely used as a flavouring agent in many types of foods that contain vitamin C. Therefore, it is known as a natural cleanser.
Additives: It can also be added to the canned food item, gelatin-based food products, desserts and meat products as it helps to extend the shelf life of food. It is one of the most common food preservative used because it helps to breakdown the formation of bacteria.