Citric Acid Anhydrate (CAA) was first obtained in 1784 by the Swedish chemist Carl Wilhelm Scheele through the crystallization of lemon juice. It has been used as a food additive for over 100 years.
Citric Acid Monohydrate (CAM) is a crystalline organic acid that constitutes 8% of the dry weight of lemon, and it is found in citrus fruits and many other fruits and obtained through a drying process.
Phosphoric Acid 85%
Phosphorus is composed of oxygen and hydrogen atoms. Phosphoric acid and its salts are among the acidity regulators with the lowest pH and the strongest effects, yet they are low-cost.
