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Sodium Citrate
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Product Introduction
Product Description
Sodium citrate, chemical formula Na₃C₆H₅O₇, typically exists as the dihydrate in the form of white crystalline granules or powder. It is the sodium salt of the organic acid citric acid, with a mild, salty taste. As an important food additive (acidity regulator, stabilizer), pharmaceutical anticoagulant, detergent builder, and chemical intermediate, it is extensively used in food and beverage, pharmaceutical industry, daily chemicals, and electroplating processes.
Working Principle
Its core functionality is based on the multidentate coordination ability and buffering characteristics of the citrate ion:
pH Buffering: Forms an effective buffer pair in the pH range of 2-8, stabilizing system acidity/alkalinity.
Metal Chelation: Forms stable, soluble complexes with multivalent metal ions such as calcium, magnesium, and iron, preventing precipitation.
Dispersion & Stabilization: Prevents particle aggregation and system flocculation through charge repulsion and steric hindrance.
Anticoagulation Mechanism: Chelates calcium ions in blood, blocking the coagulation cascade.
Synergistic Effects: Works synergistically with preservatives, antioxidants, etc., enhancing product performance.
Specification
Anhydrous Sodium Citrate
Main Content: Sodium citrate (Na₃C₆H₅O₇) content is typically not less than 99.0%.
Key Parameters: pH (5% aqueous solution) is approximately 7.5-9.0; loss on drying ≤1.0%; heavy metals (as Pb) ≤0.001%.
Appearance: White crystalline powder, odorless.
Food/Pharmaceutical Grade
Higher purity (≥99.5%) with stricter impurity control, complying with pharmacopoeial standards such as FCC, USP, and EP.
Product Features
Safe & Non-Toxic: LD₅₀ > 5000 mg/kg (rat, oral), practically non-toxic; widely used in food and pharmaceuticals.
Excellent Solubility: Water solubility at room temperature is approximately 72g/100mL (dihydrate), yielding clear solutions.
Strong Chelating Ability: Moderate to strong chelating capacity for di- and trivalent metal ions with appropriate stability constants.
Broad Buffering Range: Effective buffering range of pH 2-8, particularly significant in neutral to weakly alkaline regions.
Biodegradability: Completely degraded by microorganisms into carbon dioxide and water; environmentally friendly.
Thermal Stability: Loses water of crystallization at 150°C; decomposes at higher temperatures.
Mild Taste: Salty and refreshing taste, does not affect the original flavor of food.
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