Citric Acid in Cosmetics and Personal Care Products
CITRIC ACID and its trisodium and tripotassium salts can contribute chelating and buffering properties to cosmetics and personal care products. By chelating calcium and magnesium ions found in H2O used in formulation, CITRIC ACID and its salts improve shelf life by maintaining the product’s original color and clarity.
RAW MATERIALS AND HANDLING
In selecting raw materials for cosmetics and personal care products, it is difficult to avoid contaminants such as metallic ions and alkaline earth ions. These contaminants can originate, even in trace quantities, from containers, reaction vessels and chemical ingrediants. In addition, products often require “buffering” within a defined pH range to ensure product stability and effectiveness. CITRIC ACID and its salts are excellent chelating and buffering agents for application in cosmetics and personal care products.
SOAPS, SHAMPOOS, RINSING AGENTS AND HAIR CARE PRODUCTS
In soaps, shampoos and rinses, CITRIC ACID can act as a pH adjuster, clarifying agent, water softener, buffer and assist in foam boosting. A chelating agent such as CITRIC ACID can improve the lathering process by aiding in the removal of water hardness ions. Chelated calcium and magnesium ions are prevented from reacting with soaps where they could form insoluble residues. This improves uniform cleaning, rinsability and reduces the potential for residual soap films on the hair and skin.
In many “non-alkaline” shampoos, rinses and soaps, CITRIC ACID is a preferred chelating agent to reduce the pH of the systems to near-neutrality and to maintain a mild buffer system in the near-neutral pH range.
Hair dyes and waving formulations use chelating agents to protect their active elements from oxidation and precipitation by traces of cations such as copper, manganese and iron which may be present.
PERFUMES, CREAMS, LOTIONS AND DEODORANTS
In toiletries and perfumes, metal ions such as iron and copper can cause discolorations, oxidation and alteration of active fragrance compounds. Iron can darken deodorants and antiperspirant creams.
Creams and lotions may exhibit “emulsion destabilization” due to the formation of water hardness complexes.
The presence of water soluble chelating agent such as CITRIC ACID can help maintain product quality and stability in these systems.
Typical use levels for CITRIC ACID can range from approximately 0.1 – 0.5 % by weight in shampoos, dyes, perfumes, lotions and deodorants and up to 2-4% by weight in some hair conditioners and soaps. Actual use levels must be determined based on performance required and the components of the system.
HEALTH AND SAFETY
Under 21CFR 182.1033, 182.1625 and 182.1751 CITRIC ACID, POTASSIUM CITRATE and SODIUM CITRATE are designated as Multiple-Purpose GRAS (Generally Recognized As Safe) Food Substances.
Adjusting the taste
The winemakers know, through experience and sensory evaluations, the level of total acidity desired for the wine being produced. The proper amount of CITRIC ACID to be added will be based on either the natural or fixed acidity of the grapes to be fermented or the wine being aged or finished.
The analytical methods to make the above determinations are detailed in the BATF regulations. The fixed acidity is the total (titratable) acidity less the volatile acidity. the fixed acidity is the nonvolatile acidity of the wine.
The use of CITRIC ACID to correct natural acid deficiencies in other natural fruit wine is permitted under current regulations (BATF, 1982e). The regulations allow only CITRIC ACID to be added to citrus fruit wine and do not allow its addition to apple wine. Either CITRIC ACID or malic acid may be used in other fruit wines.
ABOUT THIS PRODUCT: (C001) Citric Acid is the primary acid found in fruits such as oranges, lemons and pineapples. It is typically used in wines that are naturally lacking in acid. Wines too low in acid are flat tasting. Citric Acid adds a liveliness to the wine and helps to bring out it`s fruity flavors. Also, having the proper level of acidity will help to establish a vigorous fermentation. Before you add any acid to a wine you should first check its acid level with pH Strips or a Acid Test Kit. Or, you should be following a reliable recipe.
Before Fermentation: Dissolve the required amount of Citric Acid directly into the wine before the yeast is added. Titration readings taken with an Acid Testing Kit should be about .55%-tartaric for a proper fermentation. Readings taken using pH strips should be about 3.8 to 3.4. One level teaspoon of Citric Acid will raise the acid content of on U.S. gallon by .15%-tartaric.
At Bottling Time: Sometimes wines will not taste their best, even when they are at their optimal level of acidity and may require a slight final acid adjustment to taste. This can depend on the wine`s character and your personal taste. To do this, first put measured amounts of Citric Acid, by taste, in a quart sample of your wine. If you add too much to your sample, blend it back into the batch and pull a new sample. Once the dosage is established, add that dose to the entire batch.
Specification, Chemical Properties:
|Product Name||Citric Acid, Anhyrous , FCC, Food Grade|
|Assay (%)||99.5 -100.5 (Typical 99.9)||Citric – TN20565|
|Oxalic Acid||< 50 ppm||Oxalate – TN20740|
|Heavy Metals||< 5 ppm||Heavy Metals as Lead – TN20630|
|Particle Size||99.9% < 600 micron||Gradex TN20745G|
|Residue on Ignition||< 0.05 %||Sulfated Ash – TN20910|
- INCI NAME: Citric Acid
- CAS#: 77-92-9
- EC Number: 201-069-1
- Procuct Code: C001
- Minimum Shelf life: 2 Years
- FCC, USP, BP, EP, FB, JP, FEUM, E-330
- No animal testing data available
- TSCA: Listed
- Made in: USA
This product is available for immediate shipping from our warehouse in Clifton, New Jersey.
Disclaimer and Regulatory Notes:
The information provided in this page are based on our collective knowledge, personal experience and information gathered from other resources. We do not however provide any warranty or guarantee to the accuracy and applicability of such information. It is the sole responsibility of the reader, user and wine producer to perform their own independent investigation and make their own determination of the validity of such information. Commercial production or home production of wine may be regulated differently in different regions of the world. Wine makers must review the laws of their own country, state, county or city to ensure their operation does not violate any of the applicable regulations.