[Citric acid supply and sales] The role of citric acid in frozen food

Citric acid, also known as citric acid, is an important organic acid. It is a colorless crystal, odorless, has a strong sour taste, and is easily soluble in water. , is a natural preservative and food additive. Citric acid is widely used in the food industry as an acidifier, solubilizer, buffer, antioxidant, deodorizer, chelating agent, etc. Its specific uses are too numerous to mention.

The functions of citric acid in frozen foods are as follows:

Citric acid has the characteristics of chelating and adjusting pH, which can strengthen the antioxidant effect and inactivate enzymes, and can more reliably ensure the stability of frozen foods.

Citric acid, alone or in combination with erythorbic acid, helps extend the shelf life of frozen fish and shellfish by reducing the risk of fish spoilage. and enzymes that degenerate shellfish and chelate trace elements. Seafood is generally soaked in a solution of 0.25% citric acid and 0.2% erythorbic acid before freezing, which is beneficial to preservation and refrigeration.

It is also effective in preserving fresh pork and preventing spoilage.

Citric acid can also inhibit the deterioration of the color and aroma of frozen fruits. This is also a manifestation of inhibiting the enzyme system in the fruit and preventing the oxidation of trace elements, for example: 0.1% The combination of ~0.3% citric acid and 0.001%~0.002% isoascorbic acid is effective.