Citric acid

Natural Occurrence and Industrial Production: Citric acid is naturally found in high concentrations in lemons, oranges, limes, and other citrus fruits. It was first isolated in 1784 by Carl Wilhelm Scheele from lemon juice. Industrialscale production started in 1890 using Italian citrus fruit treated with hydrated lime. Concentrations vary within species and cultivars. Chemical Characteristics and Biochemistry: Citric acid can be obtained in anhydrous or monohydrate forms and acts as a tribasic acid with specific pK values. It plays a crucial role in the citric acid cycle as an intermediate. The citric acid cycle is a central metabolic pathway for animals, plants, and bacteria. Citrate synthase catalyzes the formation of citrate in the cycle. Industrial Applications and Health Impact: Over two million tons of citric acid are produced annually. China contributes over 50% of the global volume. Citric acid is widely used in beverages, food, detergents, cosmetics, pharmaceuticals, and the chemical industry. It is generally recognized as safe for consumption but can be corrosive in high concentrations. Applications in Various Industries: Citric acid is extensively used as a flavoring and preservative in food and beverages. It is a common ingredient in ice cream, caramel, and effervescent formulas. Citric acid is utilized in cleaning products as a chelating agent and in bathroom and kitchen cleaning solutions. It is also found in cosmetics, pharmaceuticals, dietary supplements, and as a passivation treatment for stainless steel. Research, Studies, and Safety: Studies focus on citric acid quantification in fruit juices, its role in biological systems, and its applications in various fields. Citric acid is researched for its effects on urine composition and calcium stone formation. Safety aspects include erosion behavior on tooth enamel and guidelines from organizations like NIOSH and pharmacopoeial standards.