Nutritional citric acid is obtained by fermentation of sugar-containing resources (beet mass, sugar) with Aspergillus niger fungus. Dietary citric acid is easily soluble in water and alcohol. It is a colorless crystal that looks like sugar.
Adding citric acid to the production inhibits the growth of various microorganisms that can harm the health, thus, citric acid is an excellent preservative. In addition, it prevents the appearance of bad odor, mold, harmful microorganisms in the finished food.
Storage conditions: Citric acid is stored in closed storage facilities on wooden shelves or pallets at a relative humidity- not more than 70%.
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