What is the function of boiling sugar and citric acid

Introduction: at room temperature, citric acid is colorless and translucent crystal or white particle or white crystalline powder, odorless and extremely sour, and slightly deliquescent in humid air What is the function of boiling sugar and citric acid? Let's learn more about it with the small edition of Baibai safety net Citric acid can exist in the form of no hydrate or monohydrate: when citric acid crystallizes from hot water, it will form no hydrate; when it crystallizes in cold water, it will form monohydrate When heated to 78 ℃, the monohydrate will decompose to form anhydrate At 15 ℃, citric acid can also be dissolved in anhydrous ethanol Let's see what the effect of boiling sugar and citric acid is? Citric acid is the acid substance, acid substance is the conversion agent of sugar, which can speed up the conversion of sugar Acid substances can be divided into inorganic acid and organic acid, both of which can promote the transformation of sugar The ability of inorganic acid is stronger than that of organic acid, but the operation is dangerous, and the color and flavor of syrup are not good, so organic acid is often used Citric acid is a kind of organic acid Tartaric acid, acetic acid, lactic acid, etc are the same with it Only citric acid can be popularized in consideration of price and source In addition, citric acid has a mild and refreshing sour taste, which is widely used in the manufacture of various beverages, sodas, wines, sweets, snacks, biscuits, canned juice, dairy products and other foods Among all the organic acid markets, citric acid accounts for more than 70% of the total market Up to now, there is no substitute for citric acid Citric acid monohydrate is mainly used as an acid flavoring agent for cool drinks, fruit juice, jam, fruit sugar and cans, and also as an antioxidant for edible oil At the same time, improve the sensory properties of food, enhance appetite and promote the digestion and absorption of calcium and phosphorus in the body Anhydrous citric acid is widely used in solid drinks The salts of citric acid, such as calcium citrate and iron citrate, are the fortifiers that need to be added to some foods The esters of citric acid, such as triethyl citrate, can be used as non-toxic plasticizers to manufacture plastic films for food packaging They are acidizers in beverage and food industries The above is what is the function of boiling sugar and citric acid There is a lot of knowledge about food additives in the food safety knowledge base of this website Interested friends can continue to pay attention to it so that their families can eat safe food Editor in charge: Zhang Xiaofu