Citric Acid analysis (Spectrophotometric)

Citric Acid Analysis (Spectrophotometric)
Citric Acid Analysis (Spectrophotometric)

Citric acid is an organic compound found in almost all sour fruits. Lemon and citrus fruits, especially kiwi, strawberries and many fruits are found naturally. It is commercially produced by fermenting molasses, a source of sugar, by a mold. Molasses are fermented to citric acid using mold.

Citric acid with the code E330 is used as a preservative in the food industry. The function of citric acid is the acidity regulator. It decreases the pH value of the foodstuff and ensures the removal of bacteria. At the same time, depending on the pH change, it increases the consistency of jams and marmalades and is effective in stabilizing proteins. Citric acid also reduces antioxidant activity in fruits and fruit products and reduces enzymatic blackening.

Citric acid is a normal compound found in body cells. Easily disintegrates in the body. Research has not been found to cause cancer. People with susceptibility to acidic fruits can easily consume products containing citric acid, because citric acid is derived from sugar, not from fruit. There are no limits on daily use.

The Turkish Food Codex Regulation on Food Additives published by the Ministry of Food, Agriculture and Livestock has given the list of food additives taking into consideration human health and consumer rights and explained the conditions of use. Here, with the code E330, citric acid is also included in food additives.

 

In the authorized laboratories, citric acid analyzes are performed by spectrophotometric method within the scope of chemical analyzes. This method is based on the measurement of the electromagnetic radiation waves absorbed or emitted when atoms, molecules or ions pass from one energy level to another. In these analyzes, standards and test methods published by local and foreign organizations are followed and reliable and impartial service is provided in laboratories.