1. Chemical name: sodium citrate, sodium 2-hydroxypropane-1,2,3-tricarboxylate dihydrate, sodium citrate
2. Molecular formula: Na3C6H5O7·2H2O
3. Molecular weight: 294.10
4. CAS: 6132-04-3
5. Performance: Colorless or white crystalline particles or crystalline powder, odorless, salty, cool, soluble in water, insoluble in ethanol, slightly deliquescent in humid air. The pH of 5% aqueous solution is 7.6-8.6, and crystallization water is lost at 150°C.
6. Use: used as buffering agent, chelating agent, buttermilk nutritional supplement, emulsifier, flavoring agent, etc. in the food industry. For example, it can soften the sour taste of citric acid in refreshing drinks, prevent rancidity of dairy products, and is used as a thickening agent for cheese and minced meat, a gelling agent for jelly and juice, and an emulsifier and stabilizer for cheese and ice cream.
7. Packaging: lined with polyethylene plastic bags and outer composite plastic woven bags, net weight 25kg per bag.
8. Storage and transportation: This product should be stored in a dry, ventilated and clean warehouse. When loading and transporting, it should be packed with care to prevent damage to the packaging, moisture and heat. During transportation, it should be protected from rain and moisture, and should be isolated from toxic substances.
Sodium Citrate E331, Food Additives Sodium Citrate Description
Sodium citrate is colorless or white crystal and crystalline powder. It is inodorous and taste salt, cool. It will loss crystal water at 150° C and decompose at more high temperature. It dissolves in ethanol.
Sodium Citrate E331, Food Additives Sodium Citrate Application
Sodium citrate is used to enhance flavor and maintain stability of active ingredients in food and beverage in detergent industry, it can replace Sodium tripolyphosphate as a kind of safe detergent it can aloe be used in fermentation, injection, photography and metal plating.
Sodium citrate is sometimes used as an acidity regulator in drinks, and also as anemulsifier for oils when making cheese. It allows the cheeses to melt without becoming greasy.
| Name of index |
BP98 |
E-331(iii) |
Description |
Crystalline white powder or colourless crystals |
Content |
99.0-101.0% |
≥99.0%( anhydrous basis) |
| Acidity and Alkalinity |
Accord with the test |
-- |
Sulphate,≤% |
0.015 |
-- |
Heavy metals(As Pb), ≤% |
0.001 |
0.0005 |
Oxalate(As H2C2O4), ≤% |
0.03 |
0.01 |
Easy carbonify substance |
Accord with the test |
-- |
Chloride, ≤% |
0.005 |
-- |
Loss on drying, |
11.0-13.0% |
≤13.5% |
pH value(5% aqueous solution) |
-- |
7.5-9 |
Arsenic(As),≤ppm |
-- |
1 |
Lead(Pb),≤ppm |
-- |
1 |
Mercury(Hg),≤ppm |
-- |
1 |
Audited Supplier 
Audited Supplier 
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