Citric Acid
Citric acid is the most versatile and widely used acidulant in the food and beverage industry.
Manufactured by the process of fermentation of a carbohydrate substrate from saccharose or dextrose, the citric acid from Cargill is available in anhydrous (granular and fine granular) and liquid form for various applications. The versatility of the granulometry allows for perfect adaptation between Cargill products and the various processes of our customers.
| Category | Product | Functionality |
|---|---|---|
|
Powdered Beverages Soft Drinks Juices Wines |
Anhydrous Citric Acid and Liquid Citric Acid LQ520 | Provides acidity and enhances flavors |
|
Candies Confectionery in general |
Anhydrous Citric Acid and Liquid Citric Acid LQ520 | Provides acidity and enhances flavors. |
|
Creams Fats Mayonnaises Sauces Oils Fillings Soups |
Anhydrous Citric Acid and Liquid Citric Acid LQ520 | Provides acidity, enhances flavors and acts as preservative and antioxidant. |
|
Dairy products Ice creams |
Anhydrous Citric Acid and Liquid Citric Acid LQ520 | Provides acidity and enhances flavors. |
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.