Citric Acid Monohydrate · Free-Flowing Acidulant & pH Regulator for Food & Beverage

Key characteristics

• Chemical name: 2-hydroxy-1,2,3-propanetricarboxylic acid monohydrate (citric acid monohydrate).
• E-number: E330 (food acidulant).
• Form: colourless or white crystalline solid, typically supplied in granular or fine granular grades for consistent handling and dosing.
• Taste: clean, refreshing sourness without undesirable side flavours at normal use levels.
• Solubility: highly soluble in water, with fast dissolution in cold and hot systems, suitable for RTD and instant beverages.
• pH & buffering behaviour:
  • Provides strong acidity and pH reduction in aqueous systems,
  • Forms effective buffer systems with citrates (sodium, potassium, calcium) to stabilise pH during processing and storage.
• Chelating properties: binds certain metal ions (e.g. Fe, Cu) to help improve flavour stability and colour retention, and to support antioxidant systems when used with ascorbic acid and other ingredients.
• Comparison with citric acid anhydrous:
  • Monohydrate has a slightly higher molecular weight due to crystal water; dosages may be adjusted to achieve equivalent acidity,
  • Often preferred where a free-flowing, slightly less hygroscopic crystal or specific granulation is required,
  • Anhydrous can be favoured for very low water activity systems or where moisture control is critical.
• Regulatory & labelling:
  • Declared as “citric acid” or “acidity regulator (citric acid)”, with E-number where required,
  • Approved across most global food and beverage regulations; manufacturers must verify category-specific rules and maximum levels in each market.

Atlas supports customers in selecting between monohydrate and anhydrous citric acid, particle size grades and associated citrate salts to deliver the right combination of pH, sourness, solubility and processing performance.

Indicative specification points

Specifications can be adjusted according to origin, grade and target applications. Typical food-grade citric acid monohydrate parameters include:

• Assay: generally 99.5–100.5% citric acid (on monohydrate basis).
• Appearance: colourless or white crystalline solid, free from visible foreign matter.
• Identification tests: confirm citric acid structure and presence of crystal water according to relevant standards.
• Moisture / loss on drying: consistent with the monohydrate form; limits set to secure flowability and stability.
• Sulphated ash: restricted in line with food and/or pharmacopeial specifications.
• Clarity and colour of solution: clear, colourless solution at specified test concentration.
• Heavy metals (e.g. lead) & specified impurities: strictly controlled to comply with food and beverage ingredient standards.
• Oxalate, sulphate and related ions: limited in accordance with pharmacopoeial/food-grade requirements.
• Particle size distribution: standard and customised grades are available for beverages, tableting, confectionery and dry blends.
• Microbiological profile: low counts consistent with an acidic, low-water ingredient produced under hygienic conditions.

Each batch is supplied with a Certificate of Analysis (COA) and a detailed technical data sheet. Additional documentation (GMO/non-GMO statements, allergen status, dietary suitability, contaminants and pesticide data, origin and Halal/Kosher certificates) can be provided from approved producers to support audit and regulatory requirements.

Beverages & instant systems

• Carbonated soft drinks – provides the main tart flavour and pH control in cola, citrus and fruit-flavoured CSDs.
• Juices, nectars & fruit drinks – helps adjust acid–sweetness balance, standardise acidity of variable fruit raw materials and support microbial stability when combined with appropriate processing.
• Energy, sports & vitamin drinks – used alongside caffeine, vitamins, minerals and sweeteners for refreshing flavour and pH control.
• Powdered beverage mixes – the monohydrate crystal form offers excellent performance in dry beverage mixes, enabling good flowability and fast dissolution at the point of consumption.
• Effervescent drink powders & tablets – used with bicarbonates as part of the effervescent system (in nutrition and pharma applications, subject to grade and regulatory compliance).

Confectionery & sweet products

• Gummies, jellies & fruit chews – citric acid monohydrate provides sourness and pH control in gelatin, pectin or starch-based systems.
• Hard candies & lozenges – contributes to sharp fruit-acid notes and flavour brightness in sugar and sugar-free products.
• Chewy candies & centre-fillings – helps maintain desired texture, pH and shelf stability.

Jams, jellies, fruit preparations & preserves

• Jams & marmalades – critical for pectin gelation, pH adjustment and flavour balance.
• Fruit preparations for yoghurt, bakery and desserts – helps maintain colour and flavour stability and ensures suitable pH for storage.
• Preserved fruits & vegetable products – used to adjust brines or syrups as part of the overall preservation system.

Sauces, dressings, dairy & bakery

• Ketchup, tomato products & sauces – citric acid provides acidity and flavour balance, and can support the performance of preservatives when allowed.
• Mayonnaise, dips & dressings – used in combination with acetic, lactic or other acids to fine-tune pH, flavour and shelf life.
• Dairy & dairy alternatives – used in processed cheese, cheese spreads, cream cheese, yoghurt drinks and plant-based analogues for pH control and flavour, sometimes with citrate buffers.
• Bakery & cakes – can be used in leavening systems and to adjust acidity in fruit-based fillings, glazes and icings.

Nutrition, pharma & other applications

• Vitamin and mineral premixes – citric acid and its salts help manage pH, solubility and metal ion stability in fortified products.
• Effervescent supplements & pharmaceuticals – monohydrate crystals are often selected for direct compression or granulation, in line with dedicated pharma grades.
• Technical and household products – separate, non-food grades may be used in cleaners, detergents and industrial processes; Atlas can advise separately where relevant.

Formulation guidance

• Dosage depends on:
  • Target pH and desired sourness,
  • Presence of other acids, sweeteners and flavours,
  • Regulatory or internal limits for each product category and market.
• When used with preservatives (e.g. sodium benzoate, potassium sorbate), citric acid helps position the pH in the effective range for the preservative, subject to local regulations.
• In gelling and preserve systems (pectin-based jams, jellies, gummies), accurate pH adjustment is critical for gel strength, texture and microbial stability; small pH changes can have a large impact.
• For effervescent systems, the ratio of citric acid monohydrate to bicarbonate/carbonate must be designed based on reaction stoichiometry, final pH and flavour profile.
• Regulatory and quality teams should review usage levels, ingredient classification, additive codes, labelling and claim conditions in each destination country.

Quality & documentation

• Supplied as food-grade citric acid monohydrate (E330) with agreed specifications for assay, impurities, particle size and physical properties.
• Each batch is delivered with a Certificate of Analysis (COA) and a technical data sheet describing key analytical tests and methods.
• Additional documentation can include GMO/non-GMO status, allergen declarations, dietary suitability (e.g. vegetarian/vegan), contaminants and heavy metals, pesticide residues, origin and Halal/Kosher certificates, depending on the selected producer and grade.
• Manufacturing plants typically operate under recognised quality and food safety management systems such as HACCP and FSSC/ISO 22000, with further certifications available on request.
• Customers are responsible for regulatory compliance, additive declarations, maximum use levels, 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 for moisture and caking control. Other packaging (e.g. big bags) can be considered for specific needs.
• Suitable for full-container or mixed-container shipments together with other acidulants, sweeteners and food ingredients.
• Store in a cool, dry, well-ventilated area, away from moisture, strong odours and direct sunlight, to maintain free-flowing properties and consistent performance.
• Typical shelf life is defined on the product specification and COA; customers should confirm caking tendency, solubility and pH contribution under their own storage and processing conditions.
• 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 (CSD, juice, energy/isotonic drinks, confectionery, jams/jellies, sauces, dressings, dairy, bakery, nutrition, etc.), target pH and acidity, interactions 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 monohydrate grades and integrated system concepts.