Food Chemicals

Citric Acid Monohydrate is a tricarboxylic organic acid obtained through the fermentation of carbohydrate sources (like corn or molasses). The defining characteristic is its molecular structure: it contains one water molecule per citric acid molecule (hence “mono-hydrate”). It typically presents as colorless crystals or a white crystalline powder with a strongly acidic taste. It is highly soluble in water and stable under normal ambient storage conditions.Food-grade citric acid monohydrate for beverages, confectionery, pharmaceuticals, cosmetics and industrial cleaning.

Citric Acid Anhydrous is identical in sourness and chemical reactivity to the monohydrate form, but it contains no water in its molecular structure (“anhydrous” means water-free). It is produced by crystallizing the acid at higher temperatures (above 36.6°C / 98°F). It appears as fine translucent crystals or granular white powder. It is highly hygroscopic, meaning it will eagerly absorb moisture from the surrounding air if left uncovered.Water-free citric acid for effervescent tablets, dry mixes, powdered detergents and sensitive formulations.

Corn Starch is a carbohydrate polymers-based powder extracted from the endosperm (the starchy inner core) of corn kernels. It is a highly refined, ultra-fine white powder that is completely odorless and tasteless. When mixed with cold liquids, it forms a slurry; when heated in the presence of moisture, its starch granules undergo gelatinization—swelling up to absorb liquid and creating a smooth, stable gel or paste.Highly refined corn starch for food thickening, paper and cardboard, textiles, pharmaceuticals and bioplastics.