Trisodium Citrate Dihydrate

Water of Crystallization: The dihydrate grade incorporates two moles of crystal water within its molecular structure, whereas the anhydrous variant contains no bound water molecules.

Thermal Behavior: Dihydrate crystals begin to lose their structural crystal water when heated to 150°C, a phase transition not required for the anhydrous form during processing.

Hygroscopic Tendency: The dihydrate version exhibits slight deliquescence when exposed to moist air, requiring distinct humidity controls compared to anhydrous forms.

Formulation Ratios: Dihydrogen and anhydrous variations require proportional adjustments in batch weighting due to the molecular weight difference introduced by the crystal water.

PH Buffering Action: Acts as a reliable acidity regulator to stabilize pH levels in food and beverage formulations against shifting acidity.

Melting Emulsification: Functions effectively as an oil emulsifier in cheese processing, allowing proteins to maintain emulsion stability so cheese melts evenly without oil separation.

Flavor Modification: Contributes a clean, salty, and cooling flavor profile while simultaneously enhancing active ingredient stability in aqueous systems.

Chelating Capability: Binds trace metal ions in solution to prevent oxidative degradation and discoloration in processed foods and technical applications.

Beverage Acidity Control: Applied as a buffering agent in soft drinks and functional beverages to adjust and maintain target acidity ranges.

Dairy Processing: Utilized in processed cheese manufacturing to prevent fat separation and achieve smooth textural melting properties.

Industrial Detergents: Deployed as a safe alternative to sodium tripolyphosphate in detergent formulations to soften water and boost cleaning efficiency.

Technical Synthesis: Utilized as a processing aid in industrial fermentation, chemical injection, photography development, and metal plating baths.

E331(iii) Food Additive: Trisodium citrate is listed as E331(iii) for the tribasic sodium citrate form. EU specifications recognize trisodium citrate in anhydrous, dihydrate and pentahydrate forms.

EU Specification: EU E331(iii) specifies not less than 99% assay on an anhydrous basis, with pH 7.5–9.0 in a 5% aqueous solution and defined limits for loss on drying, oxalates, arsenic, lead and mercury.

USP Reference: USP identifies sodium citrate in anhydrous and dihydrate forms and specifies 99.0–100.5% sodium citrate calculated on the anhydrous substance. The dihydrate is identified by CAS No. 6132-04-3 and molecular weight 294.10.

Moisture Protection: Store in a tightly sealed container and protect the material from moisture. The product can be slightly deliquescent in moist air, so open packaging should not be left exposed during handling.

Storage Conditions: Keep in a cool, dry and well-ventilated area away from excessive heat and humidity.

Packaging: The supplied standard packaging is 25 kg net paper bags or jumbo bags with PE liners; customized packaging can be arranged according to customer requirements.

Heat Exposure: Trisodium citrate dihydrate can lose crystallization water when heated to around 150°C. Avoid unnecessary heat exposure during storage and handling.