Citric acid is a natural or synthetic antioxidant. It contains in many fruits: citrus, cranberry, grenades, pineapples. It is actively used in cookery.
Use of citric acid
Citric acid, or E 330 (designation on packings of products) is the natural preservative having the crystal structure which is dissolved in ethyl alcohol and water. This substance in the original form contains in needles, all citrus fruit and berries, however its greatest number is in crude fruits of a lemon and the Chinese magnolia vine. Today citric acid is produced by biosynthesis of sweeteners, sugar and industrial stamms of a mold fungi of Aspergillus niger. A part of this substance is received by synthesizing from vegetable products.
For the first time the artificial analog of natural citric acid was received in 1784 from lemon juice by the pharmacist-chemist Karl Sheele.
Citric acid is widely applied in medicine where it can be found in composition of many medicines and also in the fat-and-oil industry and the cosmetic industry. Citric acid is added to gels, creams, varnishes, lotions and skins. The food industry appreciates this preservative the low level of toxicity, good solubility, safety for ecology of the environment and excellent compatibility with the majority of chemicals. Besides, citric acid is an irreplaceable podkislitel.
Application in cookery
Citric acid is very popular food supplement in cooking of various dishes and production of such products as candies, ice cream, creams, jelly, drinks, juice and sparkling water. Besides, it is used for conservation of fruit and vegetables and also for preparation of ketchups, mayonnaise, canned food, sauces, jams, processed cheeses, sparkling vitamins, sports, dry and tonics, the frozen semi-finished products and cold teas. Citric acid is the excellent preservative considerably increasing an expiration date of a large number of various products. To give to the preparing dish the necessary sourness, many hostesses use solution of citric acid which preparation requires one teaspoon of the acid and two teaspoons of hot water. Lemon kristallik need to be poured out in a jar and to fill in with hot water, after carefully to stir ingredients before full dissolution and to use to destination. As for use of dry citric acid, 4 g correspond to the amount of juice which is squeezed out from one lemon of the average size.