FOOD & BEVERAGES

Citric Acid

Citric acid is mainly produced by fermentation processes of molasses from beet or cane as the raw material, using Aspergillus niger as the preferred mould. After fermentation, citric acid is separated from broth by precipitation using lime or calcium carbonate and filtration. Calcium citrate is washed and then solubilised with sufluric acid to form crud citric acid, whereas calcium precipitates as CaSO4 (gypsum) and is filtered off. Finally, crud citric acid is decoloured and demineralised to meet food quality standards.

CITRIC ACID: PRODUCTS

ColorSorb™

ColorSorb™

A comprehensive range of activated carbon products specifically designed for purification of food, chemical and pharmaceutical liquids, by modification or the removal of colour, taste, unwanted bi-products or malodour.

We supply activated carbon products from our Colorsorb™ H100series range in both powdered and granulated forms to citric acid producers.

CITRIC ACID: SOLUTIONS

resins

Resins

Our Colorsorb™ range can be used together with ion exchange resins from our Resinex range for optimum results.

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