Tripotassium Citrate
High-quality Tripotassium Citrate, soluble, food-grade; bulk supply for manufacturers, ideal for beverages and pharmaceuticals.
- High solubility, blends smoothly in liquid formulations like beverages.
- Food-grade quality, meeting strict safety standards for consumption.
- Available in bulk, perfect for large-scale manufacturer needs.
- Versatile, suitable for both beverage and pharmaceutical applications.
Food-grade Tripotassium Citrate Description
As a leading Supplier, we offer high-solubility, food-grade Tripotassium Citrate that regulates acidity to aid beverage and pharmaceutical production, available in bulk for manufacturers and wholesalers, meeting diverse industry needs and for sale globally.
Tripotassium Citrate Technical&Data Sheet
| Chemical name: | Tripotassium citrate; 2-hydroxypropane-1,2,3-tricarboxylate; hydrate. |
| Other names: | Potassium citrate, Tripotassium citrate monohydrate. |
| CAS number: | 6100-05-6 (monohydrate), 866-84-2 (anhydrous). |
| Molecular formula: | C6H5K3O7 • H2O (monohydrate), K3C6H5O7 (anhydrous). |
| Molecular weight: | 324.41 g/mol (monohydrate). |
| E number (food additive): | E332. |
| Appearance: | White, odorless crystalline powder or granules. Translucent white crystals (monohydrate). |
| Taste: | Saline, cooling, salty. Less bitter than other potassium salts. |
| Solubility: | Freely soluble in water, almost insoluble in ethanol. |
| Hygroscopicity: | Highly hygroscopic and deliquescent (especially in monohydrate form). Must be protected from exposure to humidity. |
| Density: | 1.98 g/cm³ at 20 °C. |
| Melting point: | Decomposes at 230°C. |
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Application of Tripotassium Citrate
It’s used in soft drinks to balance tartness, keeping the flavor smooth without harsh edges. In some cough syrups, it helps stabilize active ingredients so they work properly. Bakers add it to fruit fillings to stop them from getting too runny when heated. It also finds a spot in processed cheeses, keeping the texture creamy and preventing separation.
How Tripotassium Citrate Helps Food Processors
For those handling sauces and dressings, this ingredient keeps emulsions stable—no more oil separating from vinegar in salad mixes. It cuts down on acidity spikes in tomato-based sauces, so batches taste consistent even when fruit ripeness varies.
In baked goods, it stops fruit fillings from turning mushy during baking. Makers of processed cheeses rely on it to prevent gritty textures, ensuring spreads stay smooth on crackers or sandwiches.
It also extends shelf life for refrigerated dips by slowing bacterial growth, reducing waste for small-scale producers. Easy to mix in, it works with both high-speed blenders and manual stirring, fitting into any kitchen setup without extra equipment hassle.
