Potassium Citrate
Acidity Regulators
Minerals & Trace Elements
866-84-2
E332
C₆H₅K₃O₇
$1.40 ~ $2.10
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Potassium Citrate?
Potassium citrate is the potassium salt of citric acid used in the food industry primarily as a buffering agent, acidity regulator, and stabilizer.
How is Potassium Citrate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Dissolve high-purity citric acid in deionized water. Separately, prepare a solution of a potassium source (e.g., potassium carbonate or potassium hydroxide). | Control Point: Raw materials must meet food or pharmaceutical grade specifications. Note: Water must be deionized to prevent mineral contamination affecting the final product's purity. |
| 2 | Neutralization Reaction | Slowly add the potassium source solution to the citric acid solution in a stirred, temperature-controlled reactor. | Control Point: Monitor and control the reaction temperature (it's an exothermic reaction) and the rate of addition. Continuously check the pH until it reaches the target range of 7.5 - 9.0. |
| 3 | Purification & Filtration | Treat the resulting potassium citrate solution with activated carbon to remove color and organic impurities. Filter the solution through a press filter. | Control Point: Verify the clarity and color of the solution post-filtration. Note: This step is critical for ensuring the final product is white and free of contaminants. |
| 4 | Concentration | Transfer the purified solution to a vacuum evaporator to remove excess water, creating a supersaturated solution. | Control Point: The concentration (specific gravity or Brix) of the solution must be precisely controlled to promote effective crystallization in the next stage. |
| 5 | Crystallization | Transfer the hot, concentrated solution to a crystallizer and cool it under a controlled temperature profile to form potassium citrate crystals. | Control Point: The cooling rate directly influences crystal size and uniformity. Note: A slow, controlled cooling process yields larger, more uniform crystals. |
| 6 | Centrifugation | Separate the formed crystals from the remaining liquid (mother liquor) using a centrifuge. The crystals may be washed with a small amount of pure water. | Control Point: The centrifuge speed and duration determine the initial moisture content of the wet cake. Note: The mother liquor can be recycled to improve yield. |
| 7 | Drying | Dry the wet crystals in a fluid bed dryer to reduce the moisture content to the specified level (e.g., <1% for anhydrous). | Control Point: Drying temperature and time are critical. Excessive heat can cause product degradation, while insufficient drying leads to clumping and stability issues. |
| 8 | Sizing & Packaging | Sieve the dried potassium citrate to achieve the desired particle size distribution. Pass the product through metal detectors and package it into sealed, food-grade containers. | Control Point: Screen integrity and metal detection are final safety checks. Note: Packaging must occur in a humidity-controlled environment to prevent moisture absorption. Ensure accurate labeling. |
Technical Specifications
| CAS Number | 866-84-2 |
| Chemical Formula | C₆H₅K₃O₇ |
| Solubility | very soluble in water (~200 g/100 mL at 20 °C); insoluble in ethanol |
| Storage Conditions | store in cool, dry, ventilated area, protect from moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
used as acidity regulator
potassium supplement
and sequestrant in beverages
dairy
processed foods
Mechanism of action:
| Parameter | Potassium Citrate |
|---|---|
| Functional Category | Acidity Regulator; pH Buffer; Sequestrant; Emulsifying Salt. |
| Key Ingredients | Potassium Citrate (Tripotassium citrate). |
| Mechanism of Action | The citrate anion acts as a buffer by accepting or donating protons to maintain a stable pH. As a chelating agent, it sequesters divalent and trivalent metal ions (e.g., Ca2+, Mg2+, Fe3+), preventing them from catalyzing oxidative reactions or forming insoluble precipitates. In processed cheese, it exchanges calcium ions within the casein micelle network, promoting protein hydration and emulsification of fat. |
| Application Effect in Product | Controls pH and provides tart flavor in beverages and confectionery; prevents fat separation and improves texture in processed cheese and dairy products; stabilizes color and flavor by inhibiting metal-catalyzed oxidation in processed fruits, vegetables, and seafood; extends shelf life by controlling acidity. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Potassium Citrate | Potassium Supplement & Urinary Alkalinizer | Provides potassium; citrate metabolizes to bicarbonate, raising urine pH. | Dual-action for potassium repletion and prevention of calcium oxalate or uric acid kidney stones. Highly effective alkalinizer. | Can cause gastrointestinal upset. Higher doses often require a prescription. | Long-term prevention of certain kidney stones; managing renal tubular acidosis; potassium supplementation where alkalinization is beneficial. | For simultaneous potassium supplementation and urinary alkalinization, especially for kidney stone management. |
| Potassium Chloride | Potassium Supplement | Provides potassium and chloride ions. Standard form for treating hypokalemia. | High concentration of elemental potassium per gram. Inexpensive and widely available for medical use. | Can cause significant GI irritation or ulcers. Has a mild acidifying effect, which is counterproductive for stone prevention. Unpleasant taste. | Correcting low potassium levels (hypokalemia), especially when associated with chloride loss (e.g., from diuretics or vomiting). | For pure, potent potassium repletion under medical supervision, particularly when alkalinization is not needed or is undesirable. |
| Potassium Gluconate | Potassium Supplement | An organic salt of potassium, often sold over-the-counter. | Generally better tolerated by the stomach than potassium chloride. Milder taste. | Lower potassium content per tablet, requiring more pills for the same dose. Minimal alkalinizing effect compared to citrate. | Mild, over-the-counter potassium supplementation for individuals with sensitive stomachs or for general dietary support. | For a gentle, non-prescription potassium supplement when high doses or strong pH effects are not the primary goal. |
| Potassium Bicarbonate | Potassium Supplement & Alkalinizing Agent | Delivers potassium and bicarbonate directly. Often formulated as effervescent tablets. | Provides a strong, direct alkalinizing effect. Effervescent form can aid palatability and hydration. | Effervescence produces gas, which can cause bloating or belching. Can be less stable than other forms. | Correcting potassium deficits in patients with metabolic acidosis. Conditions needing a rapid alkalinizing effect with potassium. | When a fast, potent alkalinizing effect is needed along with potassium, and an effervescent delivery is acceptable. |
| Sodium Bicarbonate | Alkalinizing Agent & Antacid | Provides sodium and bicarbonate. Commonly known as baking soda. | Very inexpensive, widely available, and a highly effective alkalinizing agent for both systemic and urinary pH. | Adds a significant sodium load, which is risky for people with hypertension, heart, or kidney issues. Provides no potassium. | Treating metabolic acidosis without potassium deficiency. A simple antacid for heartburn. Urinary alkalinization if sodium is not a concern. | For a cheap, powerful alkalinizing agent when potassium is not needed and a high sodium intake is medically acceptable. |
Technical Documents
Available Documentation
COA and monographs available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications