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Ingredients: Citric Acid
One of the most widely used acids in the cosmetics industry. Derived from citrus fruit by fermentation of crude sugars. Normally the product is titrated with a dilute solution of Citric Acid (10 or 20% in water) until the desired pH is achieved. It is normally used as a preservative or sequestering ingredient to adjust acid/alkali balance.
It can also be used as an astringent compound.
INCI: Citric Acid
Type: White crystalline powder
Aroma: No Aroma
Colour: White
CAS NO: 77-92-9
Country of Origin:
Solubility: Easily soluble in water and ethanol
Why Choose Citric Acid for my formula?
- Ph Adjuster
- Suitable for use in Cosmetics
- Used in combination with bicarbonate of soda to make effervescent bath products.
- Chealating Agent
- In High concentration shows typical AHA properties.
- Buffering Effect Helps maintain pH between 2.5-6.5
- Stabalises active ingredients
How Much To Use:
Do not use at>10% or at pH<3.5.
Can be added to formulas as is.
External use only
To make a 20% Solution of Citric Acid measure out 80g of water and to that add 20g of citric acid and stir. The citric will dissolve in readily without heating and citric solutions require no preservative due to the low resting pH (less than 2)
To make a 50% Solution of Citric Acid measure out 50g of water and to that add 50g of citric acid and stir. The citric will dissolve in readily without heating and citric solutions require no preservative due to the low resting pH (less than 2)
Refer to your recipe. If adding as a PH adjuster use a PH meter to measure the product whilst adding drops of a PH solution.
Solubility: Water Soluble and soluble in ethanol
Note: All information provided on this website is for educational purpose only as guidelines. Customers must engage in their own research and judge each product for the suitability of their use. Please consult all available MSDS information and specifications should you need to prior to purchase. Please refer to our liabilities and disclaimer referring to supply of raw ingredients.
