Citric Acid (Monohydrate & Anhydrous)

What Is Citric Acid?

Citric acid is a naturally occurring organic tricarboxylic acid found in citrus fruits and is an intermediate in the Krebs (citric acid) cycle of cellular energy metabolism. Commercially, it is produced almost entirely by fermentation of glucose or sucrose by Aspergillus niger mould, which is then purified and crystallised. The two commercial forms are:

• Citric Acid Monohydrate: Contains one molecule of crystallisation water per citric acid unit. More stable in dry storage; releases bound water above approximately 40–50°C. Standard form for most food applications.
• Citric Acid Anhydrous: Water-free crystalline form. Slightly higher citric acid content per gram. Can absorb ambient moisture slowly; preferred where the water content of monohydrate would affect a formulation (e.g. effervescent tablet formulations where water triggers the effervescent reaction).

Specification & Form

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How It's Sourced

YNP Ingredients sources both Citric Acid Monohydrate and Citric Acid Anhydrous from certified manufacturers in China, supplied with FSSAI-compliant documentation.

Applications

• Beverages (acidulant, flavour enhancer, pH adjustment)
• Confectionery (sour candy, fruit gels — combined with sweeteners)
• Pharmaceutical tablets and supplement manufacturing (as an excipient, acidulant, effervescent agent)
• Preservation — chelates metal ions that would otherwise catalyse oxidative spoilage
• Cleaning and processing aid in food manufacturing

Industries Served

Functional Food/Beverage · Bakery & Confectionery · Nutraceuticals/Dietary Supplements (excipient use)

Buyer Checklist

• Confirmed Monohydrate vs Anhydrous based on your application (particularly relevant for effervescent products)
• COA confirming assay, heavy metals, and microbiological parameters
• FSSAI-compliant documentation confirmed
• 25 kg pack size and MOQ confirmed

Common Mistakes

Using monohydrate in an effervescent tablet formulation. The 8.6% water in monohydrate can prematurely trigger the effervescent reaction between citric acid and sodium bicarbonate during tablet compression. Anhydrous citric acid is the correct choice for effervescent systems.