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PH Control
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English
Citrate is a versatile compound that finds numerous applications in various industries and scientific fields. Chemically known as citric acid, it is a weak organic acid derived from citrus fruits. Citrate is widely used as a food additive for its sour taste and as a preservative to prevent spoilage. In the pharmaceutical industry, it serves as a chelating agent to enhance drug stability and bioavailability. Additionally, citrate like calcium citrate(cas 5785 44 4) acts as a buffering agent in the production of cosmetics, detergents, and cleaning agents. It also plays a crucial role in medical diagnostics, as it is utilized in blood coagulation tests. The multifunctional nature of citrate makes it an indispensable component in many applications, contributing to advancements in various fields.
Citrate acts as a natural acidulant, providing a sour taste in foods and beverages while helping to control pH levels.
Citrate's antimicrobial properties make it an effective preservative, extending the shelf life of food products by inhibiting the growth of bacteria and fungi.
Citrate enhances the flavors of many foods, serving as a masking agent for bitterness and enhancing the overall taste profile.
Citrate acts as an emulsifier, helping to blend and stabilize ingredients in products like sauces, dressings, and processed meats.
Citrate helps maintain an optimal pH level, creating an unfavorable environment for microbial growth and extending the shelf life of preserved foods.
Citrate acts as an antioxidant, preventing the oxidation of fats and oils in preserved products, thus preserving their quality and preventing rancidity.
Citrate helps preserve the texture of preserved foods by inhibiting enzymatic and microbial activities that can lead to texture degradation over time.
Citrate contributes to flavor stability in preserved foods by preventing flavor deterioration caused by oxidation or microbial activity.
