Citric acid: Characteristics
Anhydrous or monohydrate, and why non-GMO earns more
What this tab covers The physical and chemical properties that set its grade, price and uses, with the commercial grades and the standards that define them.Buyers care about purity, form and the absence of impurities that affect taste and safety. Anhydrous and monohydrate crystals differ in water content and handling; particle size matters for dry blends and tablets. Non-GMO origin (molasses or non-GM maize) earns a premium in Europe.
Properties that matter commercially
| Property | Value / specification | Why it matters | Source |
|---|---|---|---|
| Purity | 99.5-100.5% on anhydrous basis (FCC and pharmacopoeia grades, indicative) | Food and pharma specifications | indicative (FCC, USP/EP) |
| Form | anhydrous (C6H8O7) or monohydrate (8.6% water) | Anhydrous for dry mixes; monohydrate cheaper for liquids | indicative |
| Acidity | pKa 3.1, 4.8 and 6.4 | Three acid groups give strong buffering across food pH ranges | standard chemistry data |
| Chelation | binds calcium, magnesium and iron | Basis of detergent and cleaning uses | standard chemistry data |
Commercial grades
- Anhydrous and monohydrate food grade (E330)
- Pharma grade (USP, EP, IP)
- Technical grade for detergents and industry
- Sodium, potassium and calcium citrates
- Non-GMO grades from molasses