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Citric acid is a white, odorless crystalline powder with a refreshing sour taste. As a natural tricarboxylic acid, it is widely found in fruits such as lemons and citrus. Industrially, it is mainly produced by microbial fermentation of carbohydrates including corn starch and molasses using Aspergillus niger. With multiple functions such as pH adjustment, chelation and acidification.
Citric acid is an organic acid produced by Aspergillus niger fermentation from starchy or saccharide raw materials such as corn and cassava. It is widely used in the food, chemical, electroplating, cleaning, pharmaceutical and environmental protection industries. Its core value lies in the combination of acidity, chelating ability and buffering capacity, and it serves as a pH regulator, metal complexing agent, descaling agent and antioxidant in industrial applications.
Oxalic acid is a potent dibasic organic acid and reducing agent that combines the multiple functions of acidic cleaning, bleaching and reduction, metal chelation, and chemical synthesis. With its stable crystalline structure and good water solubility, its acid strength is approximately one ten-thousandth that of strong inorganic acids, yet it possesses unique reducing properties and complexation capabilities. As an important industrial raw material, this product plays a critical role in specialty industrial fields such as rare earth extraction, textile scouring and bleaching, metal cleaning, and pharmaceutical synthesis due to its moderate acidity, excellent reducing power, and strong coordination ability with metal ions.
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