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Store:
Rua de Barreiros, 74,
4715-166 Nogueira,
Braga, Portugal

Warehouse:
Rua do Monte de S. Bento, lote 11 e 12,
4705-700 Fradelos,
Braga, Portugal

E-mail:
info@euromipe.com

Phone:
+351 253 257 148 (Seg-Sex: 9h00-19h00) (Chamada para a rede fixa nacional)

Citric Acid

Citric Acid

In this category you will find MipMed's main products with Citric Acid as one of the main raw materials.

 


Citric acid (or 2-hydroxy-1,2,3-propanetricarboxylic acid) is a compound, with chemical formula C6H8O7,naturally present in citrus fruits and vegetables and in the human body it is an intermediate metabolite of the Krebs cycle (acid cycle carboxylic acids).

Despite being found in higher concentrations in citrus, all fruits have this same acid in their composition, but in lower amounts.

Uvas; morangos; abacaxi; kiwi; damasco; banana e abacaxi inteiro Foto gratuita

The citric acid compound is extracted from citrus fruits,  it is transformed into powder or granules.


 

 

 

Features and Benefits of Citric Acid


Food Acidity Regulator
Citric acid is used as an acidity regulator in foods, such as juices and sweets, in order to acidify them, lowering the pH.

 

Natural food preservative
Citrate, having acidic properties, prevents the birth and development of bacteria and microorganisms responsible for food degradation.
Used by the dairy industry, to extend the shelf life of the product for consumption, preserving it for a longer time.

It is used with other antioxidants, to prevent, for example, the oxidation of vegetables when they are cut.

 

Makes food taste more pleasant
Citric acid has the property of enhancing the flavor of food and activating the taste buds, making the food more appreciable.

It helps to reduce some of the more bitter or overly sweet flavors typical of foods.

When the use of citrate is applied to vegetables, it helps to enhance their flavor and prevents them from spoiling, not allowing their browning and rapid degradation.

It is used as a flavoring to give acidic flavor and enhance other flavors, it is an additive used in ice cream, juices, marmalade, soft drinks...

It is sometimes added as a starter to initiate reactions that produce metabolites involved in flavor.


Vitamin source
Rich in vitamin C, great ally in strengthening the immune system.

In general, citrus fruits – fruits richer in citric acid – are also rich in other vitamins such as B1 and B2, which promote a healthy functioning of the digestive system.

Citrus consumption is a great option for those who want to complement these needs.


Effervescent bath and its use in cosmetics and medicine
The use of citric acid in cosmetics is very frequent, especially when it comes to products that need an effervescent action.

When coming into contact with sodium bicarbonate, citric acid undergoes an effervescent reaction, which is widely used, especially in effervescent baths.

In medicine it is used in medicines that need the effervescent effect when they come into contact with water.


Good natural antioxidant and skin benefits
Like many other supplements or chemical compounds for food purposes, citric acid is widely used as an antioxidant in medicine, in the production of medicines.

As it is an antioxidant and an acidic substance, it is great for detoxifying the body of fats obtained by eating unhealthy foods.

Citric acid, like other antioxidants, has the ability to scavenge free radicals present in the body, ridding it of toxic compounds that accumulate in the body's cells.

Citric acid consumption is also appreciated when the objective is to obtain healthier, hydrated and clean skin. Being an antioxidant, it has a good ability to leave the skin purer and renewed. (https://www.myprotein.pt/thezone/nutricao/acido-citrico-que-e-para-que-serve-beneficios/)

The large use of this substance is often due to its being an ecological substance that is easy to obtain from food.

 

Citric acid in the cosmetic industry
This material is known in the cosmetic industry to pull large pores.

Citric acid has whitening, age spots, freckles and skin lightening properties.

Citric acid takes care of the nail plate, it becomes smooth and shiny. But remember, you cannot use too much citric acid, otherwise it can lead to a softening of the nail. In most cases, citric acid can be found in most cases means designed to strengthen the nails, along with malic or lactic acid.

Citric acid is included in more effervescent substances.

 

Other functions of citric acid

  • In biochemistry, its role as an intermediary in the citric acid cycle is important, as it occurs in the metabolism of almost all living beings.
  • It is even used as an ecological cleaning product.
  • It has healing properties.
  • Promotes the cleaning of the body of excess salts, hazardous waste, metabolites,
  • Improves eyesight.
  • Increases immunity.
  • Removal of toxins.
  • It is used as a natural preservative (antioxidant), also known as INS 330 acidulant, giving an acidic and refreshing taste in food and beverage preparation.
  • Citric acid contributes to the acceleration of metabolic processes.

 

 

Contraindications and adverse effects

As with any food or supplement, taking an excessive intake of citric acid can mean some unpleasant effects on the body.

As it is a substance present in most fruits and especially in citrus, it is important to be especially careful. Some symptoms of citric acid overdose are:

Problems related to intestinal flora such as diarrhea

Nausea or vomiting

Partial or complete loss of appetite

It is important to remember that if you begin to experience any of these symptoms and you suspect that the cause may be an overdose of citric acid, you should see a doctor to analyze the situation.

 

 

A little of history

The discovery of citric acid is attributed to the Islamic alchemist Jabir Ibn Hayyan in the eighth century AD.

Medieval scholars in Europe knew the acidic nature of lemon and lime juices; such knowledge is recorded in the thirteenth encyclopedia Speculum Majus, compiled by Vincent de Beauvais.

Citric acid was the first acid isolated in 1784 by Swedish chemist Carl Wilhelm Scheele, who crystallized it from lemon juice.

Industrial-level production of citric acid began in 1860, based on the Italian citrus industry.

In 1893, C. Wehmer discovered that penicillium crops could produce citric acid from sugar.

However, microbial production of citric acid did not become industrially important until World War I, which disrupted Italian lemon exports.

In 1917, American chemist James Currie discovered that certain Aspergillus niger crops could be efficient citric acid producers, and the Pfizer industry began industrial-scale production using this technique years later. (in: https://www.indice.eu/pt/medicamentos/DCI/acido-citrico/informacao-geral)

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