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Citric acid monohydrate is a form of citric acid that contains one molecule of water per molecule of citric acid. Citric acid itself is a weak organic acid found naturally in citrus fruits like lemons, limes, oranges, and grapefruits. It is commonly used as a flavoring agent, acidulant, preservative, and pH regulator in various food, beverage, and industrial products. Here are some key points about citric acid monohydrate: Water Content: Citric acid monohydrate contains one molecule of water (H2O) per molecule of citric acid (C6H8O7). The presence of water in this form does not significantly affect its chemical properties, but it does slightly alter its physical characteristics. Food and Beverage Industry: Citric acid monohydrate has many of the same applications as anhydrous citric acid in the food and beverage industry: – Flavor Enhancer: It adds a tangy and acidic flavor to food and beverages, enhancing their taste.

Sodium bicarbonate, also known as baking soda, is a chemical compound with the formula NaHCO3. When it is labeled as “food grade,” it means that the sodium bicarbonate has met certain purity and safety standards for use in food preparation and consumption. Food-grade sodium bicarbonate is specifically produced and processed to ensure that it does not contain any harmful impurities or contaminants that could be detrimental to human health. Sodium bicarbonate has a wide range of culinary and food-related uses, including: Baking: It is commonly used as a leavening agent in baking recipes, helping dough and batter rise by producing carbon dioxide gas when mixed with acidic ingredients like vinegar, buttermilk, or cream of tartar.