The ratio is 1 sodium citrate to 3 citric acid to 150 water.

Because citric acid has a mild and refreshing sour taste, it is widely used in the manufacture of various beverages, sodas, wines, candies, snacks, biscuits, canned juices, dairy products and other foods. Among all organic acid markets, citric acid accounts for more than 70% of the market. It is a flavoring agent and can also be used as an antioxidant in edible oils. At the same time, it improves the sensory properties of food, enhances appetite and promotes the digestion and absorption of calcium and phosphorus substances in the body.

Citric acid can be used as a reagent for chemical analysis in chemical technology, as experimental reagents, chromatographic analysis reagents and biochemical reagents; as a complexing agent, masking agent; and used to prepare buffer solutions.

Using citric acid or citrate as a builder can improve the performance of washing products, quickly precipitate metal ions, prevent pollutants from re-attaching to the fabric, and maintain the necessary alkalinity for washing; Disperses and suspends dirt and ash; improves the performance of surfactants and is an excellent chelating agent; can be used as a reagent to test the acid resistance of building ceramic tiles.

Extended information:

Physical properties of citric acid:

At room temperature, citric acid is colorless translucent crystals or white particles or white crystalline powder. Odorless, extremely acidic, slightly deliquescent in moist air. It can exist as an anhydride or monohydrate: an anhydride is formed when citric acid crystallizes from hot water.

When crystallized in cold water, a monohydrate is formed. When heated to 78 degrees Celsius, the monohydrate decomposes into anhydride. At 15 degrees Celsius, citric acid can also be dissolved in absolute ethanol.