Citric Acid Monohydrate
Citric Acid Monohydrate is a food-grade organic acid used by food and beverage manufacturers for pH control, tart flavour balance, acidity regulation, buffering, preservation support, metal-ion chelation and process stability. Industrial grade selection should consider assay basis, moisture, particle size, dissolution speed, clarity, solution colour, impurity profile, packaging, hygiene status, certification and destination-market compliance.
Product identity
| Product | Citric Acid Monohydrate |
|---|---|
| Common names | Citric acid E330, INS 330, food-grade citric acid, citric acid crystal |
| Category | Acidulants & Acidity Regulators |
| Function | Acidity regulator, acidulant, pH control agent, buffering ingredient and chelating support ingredient |
| E / INS number | E330 / INS 330 |
| CAS / identity | 5949-29-1 for citric acid monohydrate; 77-92-9 for anhydrous citric acid |
| Chemical description | 2-hydroxy-1,2,3-propanetricarboxylic acid containing one mole of water per mole of citric acid |
| Typical appearance | Colourless crystals or white crystalline powder, depending on grade and particle size |
| Typical form | Fine crystal, standard crystal, coarse crystal, granule or solution prepared from food-grade material |
| Industrial purchasing basis | Assay, water content, particle size, solution clarity, colour, sulphated ash, heavy metals, oxalate, microbiology, origin, certification and packaging |
Application fit
Citric Acid Monohydrate is evaluated where a manufacturer needs controlled acidity, bright sourness, pH adjustment, flavour balance or preservation support.
- Carbonated beverages, still drinks, juices, nectars, syrups and concentrates
- Confectionery, gummies, hard candy, jellies, chews and sour coatings
- Sauces, dressings, condiments, marinades and culinary bases
- Jams, fruit preparations, fillings, toppings and fruit systems
- Dairy systems, dairy alternatives, fermented products and desserts
- Bakery, leavening systems, fillings, glazes and powdered mixes
- Processed fruits, vegetables, seafood, meat systems and canned products where permitted
- Effervescent powders, tablets, instant drinks and dry beverage systems
- Flavour systems, premixes, seasonings and industrial food ingredient blends
Technical overview for manufacturers
Citric Acid Monohydrate is one of the most widely used food acidulants because it delivers a clean tart flavour, reliable pH reduction, good water solubility and strong compatibility with many beverage, confectionery, culinary and fruit systems. It is also useful as a citrate-forming acid that can help bind trace metals, support antioxidant systems and reduce metal-catalysed flavour or colour deterioration in selected formulations. Final performance depends on dosage, buffering capacity of the food matrix, solids content, water activity, mineral load, preservative system, heat treatment and packaging.
Functional value in food systems
pH control
Allows manufacturers to adjust finished-product pH for flavour, microbial hurdle design, preservative effectiveness, protein behaviour, colour stability and process consistency.
Flavour balance
Provides bright, clean sourness that supports citrus, berry, tropical fruit, cola, confectionery, culinary and dairy-style flavour systems.
Preservation support
Lowering pH can improve the effectiveness of many preservation strategies, but final microbial safety must be validated by the manufacturer’s process authority or food safety team.
Chelation and stability
Citric acid can support formulation stability by complexing trace metal ions that may otherwise accelerate oxidation, discoloration, haze or flavour deterioration.
Citric Acid Monohydrate versus Citric Acid Anhydrous
| Parameter | Citric Acid Monohydrate | Citric Acid Anhydrous |
|---|---|---|
| Water of crystallisation | Contains one mole of water per mole of citric acid | Does not contain crystallisation water |
| CAS reference | 5949-29-1 | 77-92-9 |
| Assay and cost-in-use | Lower acid content per kilogram compared with anhydrous due to bound water | Higher acid content per kilogram on an equivalent basis |
| Typical use logic | Common in general food applications, dry blends, beverages and processes where monohydrate specification is accepted | Often preferred where lower moisture contribution, high acid equivalence or moisture-sensitive formulations are important |
| Handling | Good general handling when stored dry; particle size and humidity control are important | Also requires dry storage; may be selected where moisture balance is more critical |
| Buyer action | Confirm whether the formulation, COA and recipe are based on monohydrate acid equivalence | Confirm conversion factor before replacing monohydrate in an approved formulation |
Grade selection guidance
| Manufacturing need | Grade point to confirm | Why it matters |
|---|---|---|
| Clear beverages and concentrates | Solution clarity, colour, insoluble matter, particle size and dissolution speed | Prevents haze, sediment, filtration issues and slow tank preparation. |
| Confectionery and sour coatings | Particle size, crystal size distribution, dusting, acid release and coating uniformity | Controls sour impact, mouthfeel, stickiness, coating stability and dosing accuracy. |
| Powdered drinks and effervescent systems | Moisture content, particle size, flowability, caking tendency and compatibility with bicarbonate | Supports shelf stability, controlled reaction, reconstitution and packaging performance. |
| Sauces, dressings and condiments | pH target, buffering capacity, salt compatibility, preservative system and flavour balance | Helps achieve stable acidity without excessive sourness or formulation imbalance. |
| Dairy and protein systems | Protein stability, acidification sequence, buffering system and process temperature | Reduces risk of protein precipitation, graininess, curdling or unstable texture. |
| Export production | Destination-market additive status, label wording, quality standard and certificate package | Prevents regulatory delays, customs issues and customer-approval problems. |
Processing and formulation considerations
- pH target: establish both target pH and acceptable production tolerance because small dosage changes can affect flavour, preservation and process behaviour.
- Buffering capacity: high-protein, mineral-rich, fruit, dairy, sauce and vegetable systems may require more acid than water-based bench trials suggest.
- Order of addition: confirm whether citric acid should be added before flavours, colours, preservatives, proteins, hydrocolloids or heat treatment.
- Dissolution: select particle size according to tank size, mixing energy, water temperature and production time available for full dissolution.
- Acid equivalence: check conversion when switching between monohydrate and anhydrous grades or when comparing supplier offers.
- Preservative systems: pH affects sorbate, benzoate and other preservation strategies; validate final microbial safety and shelf life.
- Colour stability: anthocyanins, carmine, caramel colour, chlorophyll derivatives and other colours may shift with pH adjustment.
- Protein behaviour: dairy, plant protein and meat systems can destabilise if acidification is too fast, too strong or added at the wrong step.
- Effervescence: dry blends with bicarbonate require moisture control, compatible particle size and protective packaging.
- Equipment compatibility: acidic solutions can increase corrosion risk in unsuitable metals; confirm plant material compatibility and cleaning procedures.
Application-specific technical notes
| Application | Primary value | Trial focus |
|---|---|---|
| Carbonated and still beverages | pH control, bright acidity, flavour lift and preservative support | Check pH, titratable acidity, sweetness balance, flavour release, clarity and storage stability. |
| Fruit preparations and jams | pH adjustment, gel system support, colour control and microbial hurdle support | Evaluate pectin behaviour, soluble solids, fruit buffering, colour retention and heat process. |
| Confectionery | Sour impact, sugar balance, acid sanding, pH control and flavour definition | Check acid addition point, crystal size, coating stability, stickiness, moisture pickup and shelf life. |
| Sauces and dressings | Acid balance, preservative support, emulsion stability and flavour adjustment | Test pH drift, salt level, hydrocolloid interaction, oil phase, heat process and packaged storage. |
| Dairy and dairy alternatives | Acidity adjustment, flavour balance and fermentation or protein-system control | Validate acidification sequence, protein stability, mouthfeel, syneresis and culture performance where relevant. |
| Effervescent powders | Acid source for reaction with bicarbonate and flavour acidity | Control particle size, moisture, flowability, reaction speed, packaging barrier and storage temperature. |
| Frozen desserts and ice systems | Flavour brightness and fruit-acid balance | Check freezing point, sweetness balance, colour, protein stability and perceived acidity after freezing. |
Quality parameters to compare
Industrial purchasing should compare Citric Acid Monohydrate by specification compliance, manufacturing consistency and cost-in-use. A small difference in particle size, moisture, clarity or caking tendency can affect plant handling, dissolution time, dust control, batch uniformity and finished-product quality.
| Parameter | What to request from supplier |
|---|---|
| Assay | Specification range, test method, COA result and whether reported on monohydrate basis or anhydrous basis. |
| Water / moisture | Water of crystallisation, loss on drying, moisture specification and caking-control guidance. |
| Particle size | Fine, standard, coarse or customised crystal size; sieve analysis and dusting tendency. |
| Solution quality | Clarity, colour, insoluble matter, turbidity and suitability for clear beverage or syrup systems. |
| Purity profile | Sulphated ash, oxalate, sulphate, chloride, readily carbonisable substances and other specification items relevant to the selected standard. |
| Heavy metals | Lead, arsenic, cadmium, mercury and destination-specific contaminant limits where applicable. |
| Microbiology | Total plate count, yeast and mould, coliforms, E. coli, Salmonella and buyer-specific microbiological requirements when requested. |
| Source and process | Fermentation origin, manufacturer identity, country of origin, raw material basis and change-notification policy where available. |
| Certifications | Halal, kosher, ISO, FSSC 22000, BRCGS, HACCP, GMP, non-GMO, vegan, vegetarian or other customer-required certificates. |
| Packaging | Bag weight, inner liner, moisture barrier, pallet configuration, batch coding, shelf life and storage conditions. |
Food safety, regulatory and labelling review points
Citric Acid Monohydrate is widely used as an acidulant and acidity regulator, but the final regulatory position still depends on the destination country, product category, purity standard, intended use, label wording and customer requirements. Buyers should confirm whether the product should be declared as “citric acid,” “acidity regulator,” “E330,” “acidulant,” “pH regulator” or another locally accepted ingredient name.
Food-grade status
Confirm that the material is supplied against an accepted food-grade specification such as FCC, EU, JECFA, national standard or customer specification.
Use-level control
Review whether the target market uses GMP, quantum satis, category-specific limits or finished-product standards for the intended application.
Label declaration
Confirm local ingredient-list wording, additive class name, E-number use, allergen statements, GMO status and any acidity-regulator declaration requirement.
Claims and positioning
Validate “natural,” “fermentation-derived,” “non-GMO,” “vegan,” “halal,” “kosher” or clean-label claims against supplier documents and market rules.
Formulation development checklist
- Define the target function: pH reduction, tartness, buffering, preservative support, chelation, effervescence or flavour balance.
- Set the target pH and titratable acidity range for the finished product, not only for the water phase.
- Confirm whether the existing formulation is based on Citric Acid Monohydrate or Citric Acid Anhydrous acid equivalence.
- Select particle size according to mixing equipment, dissolution time, dust-control needs and application format.
- Prepare lab batches at multiple dosage levels and record pH, titratable acidity, flavour balance, dissolution time and process step.
- Test the acid in the full formula, including sweeteners, salts, proteins, colours, preservatives, minerals, flavours and hydrocolloids.
- Validate heat process, cold storage, ambient storage, packaging compatibility and pH drift during shelf life.
- Confirm final label declaration, additive status and customer claim requirements before commercial production.
- Approve the supplier only after the specification, COA, packaging, lead time, price, certification and logistics fit the project.
Documents to request
- Product specification or technical data sheet with assay, identity and particle-size information
- Certificate of analysis for available batch or representative lot
- Safety data sheet for handling, storage and transport review
- Food-grade declaration and additive-status statement for the destination market
- Origin statement, manufacturer information and fermentation/process declaration when available
- Allergen statement, GMO statement, gluten statement, vegan/vegetarian statement and irradiation statement
- Halal and kosher certificates when required by customer or destination market
- Heavy metal, oxalate, sulphated ash, chloride, sulphate and other impurity data according to buyer requirements
- Microbiological specification and recent microbiology results when required
- Shelf-life, storage conditions and opened-pack handling guidance
- Packaging details, inner liner, moisture barrier, net weight, gross weight and pallet configuration
- Market-specific regulatory statements, label guidance and customs documents when available
Packaging, storage and logistics
Citric Acid Monohydrate is normally supplied in food-grade bags, lined paper bags, polyethylene-lined sacks, cartons, fibre drums, big bags or other industrial formats. Packaging should protect the material from moisture pickup, caking, contamination and physical crystal damage during storage and transport.
Moisture protection
Confirm inner liner, bag material, humidity resistance, pallet wrapping and storage guidance because citric acid crystals can cake under poor warehouse conditions.
Plant handling
Review bag weight, dusting, crystal size, flowability, bulk density, manual dosing, pneumatic transfer and sieve compatibility before plant approval.
Warehouse control
Store tightly closed in a cool, dry, clean and odour-free area, away from moisture, direct sunlight, strong bases, oxidising materials and incompatible chemicals.
Export readiness
Request packing list, batch list, certificate package, shelf-life remaining at shipment, origin documents and country-specific import documents before dispatch.
Commercial sourcing notes
Commercial evaluation should include both technical performance and supply reliability. Buyers should compare supplier capacity, lead time, minimum order quantity, particle-size availability, packaging options, price validity, Incoterms, payment terms, certification availability, origin restrictions and consistency of batch quality. For recurring production, request retained samples, batch-to-batch COA history and a change-notification commitment.
| Purchasing question | Why it matters |
|---|---|
| Is the recipe based on monohydrate or anhydrous citric acid? | Acid equivalence and cost-in-use differ, so substitution without conversion can change pH and flavour. |
| Which particle size is required? | Fine, standard and coarse crystals behave differently in dissolution, dusting, sour coating and dry blending. |
| Which quality standard applies? | FCC, EU, JECFA, national standards and customer specifications may require different documentation or limits. |
| Will the material be used in a clear beverage? | Solution clarity, colour and insoluble matter are more critical for clear drinks than for many opaque foods. |
| What certificates are available before shipment? | Missing halal, kosher, non-GMO, origin, COA or regulatory documents can delay customer approval and customs clearance. |
| What is the packaging and shelf-life remaining? | Moisture control, pallet condition and shelf-life remaining affect warehouse stability and production planning. |
How Global Food Additives supports sourcing
Global Food Additives, Inc. supports food manufacturers with practical sourcing coordination for Citric Acid Monohydrate and other acidulants, acidity regulators and buffering ingredients. Our team can help compare grade options by assay, particle size, application fit, specification, documentation, packaging, lead time, certification and destination-market requirements. We can also coordinate sample discussions, supplier document review and quotation comparison against your current approved material or target specification.
How to request this product
Send the product name, required form, particle size, current specification if available, intended application, target pH or dosage, quantity, destination country, packaging preference, expected shipment date and documentation requirements. If you already purchase Citric Acid Monohydrate, attach your existing specification, certificate of analysis, label declaration or benchmark sample details so supplier options can be compared more accurately.
| Best inquiry information | Example details to include |
|---|---|
| Application | Beverage, confectionery, sauce, dressing, dairy product, fruit preparation, dry mix, effervescent powder or seasoning blend. |
| Technical target | Target pH, titratable acidity, particle size, dissolution speed, crystal size, clarity requirement and process temperature. |
| Grade preference | Monohydrate crystal, fine powder, coarse crystal, FCC grade, EU grade, halal, kosher, non-GMO or supplier-recommended grade. |
| Commercial details | Sample quantity, first order quantity, annual volume, Incoterm, delivery date, destination port or country and payment preference. |
| Documentation | Specification, COA, SDS, origin, allergen, GMO, halal, kosher, heavy metals, microbiology, shelf-life and packaging documents. |
Useful answers
What is Citric Acid Monohydrate used for in food manufacturing?
Citric Acid Monohydrate is used for pH control, tart flavour development, acidity regulation, buffering, preservative support, chelation and process stability in suitable food and beverage systems.
What is the difference between Citric Acid Monohydrate and Citric Acid Anhydrous?
Citric Acid Monohydrate contains one mole of water per mole of citric acid, while Citric Acid Anhydrous does not. This affects assay basis, acid equivalence per kilogram, moisture contribution and substitution calculations.
Can monohydrate and anhydrous citric acid be substituted directly?
Not without checking acid equivalence. If a formulation is approved with one form, switching to the other may change pH, titratable acidity, flavour, moisture balance and cost-in-use.
Which particle size should be selected?
Fine grades dissolve quickly but may dust more. Coarse crystals can be useful for confectionery coatings and slower dissolution. The best grade depends on mixing equipment, application, dust control and dissolution target.
Which documents should be requested?
Buyers commonly request a technical data sheet, certificate of analysis, safety data sheet, food-grade statement, origin statement, allergen and GMO declarations, halal or kosher certificate if required, heavy metal data, shelf-life, storage and packaging details.
Can Global Food Additives source Citric Acid Monohydrate?
Global Food Additives can review sourcing options according to target specification, particle size, application, quantity, destination country, packaging preference and required documentation.
Is this product permitted in every country?
No. Food additive use, label declaration, maximum use level where applicable and product-category rules depend on destination-market regulations, supplier documentation and customer responsibility.
Tell us which Citric Acid Monohydrate grade or acidulant solution you need.
Send product name, grade, particle size, application, quantity, destination country, packaging preference, delivery term and required documents. Our team will review your inquiry and respond from [email protected].
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