AMMONIUM CITRATE, DIBASIC

CAS: 3012-65-5 LUBRICANT OR RELEASE AGENT

Ammonium citrate, dibasic is a water-soluble ammonium salt of citric acid used as a lubricant or release agent and identified by CAS 3012-65-5.

What It Is

Ammonium citrate, dibasic (CAS 3012-65-5) is a chemical compound formed by the diammonium salt of citric acid. It is recognized in regulatory inventories as an indirect food additive and technical ingredient with functional roles including lubrication and release in manufacturing contexts. This compound appears as a white crystalline or granular solid that dissolves readily in water and exhibits buffering and chelating properties that influence pH and interfacial interactions in formulations. As a citrate-based salt, its molecules consist of citric acid moieties associated with ammonium counterions, which contributes to its basic solution behavior. Its inclusion in various formulations is guided by regulatory lists that specify acceptable conditions of use. The identity and use context for ammonium citrate, dibasic are documented on public regulator inventories for indirect food additives and chemical databases that catalog physical and chemical properties. Ammonium citrate, dibasic falls under the broader class of citrate salts, which are esters or salts of citric acid. Citric acid and its salts are among the most widely used organic acid derivatives in food and industrial applications due to their general safety profile and multifunctional properties. However, each specific salt must be evaluated on its own merits and conditions of application. In the case of ammonium citrate, dibasic, the ammonium ions contribute to its buffering capacity and solution behavior, which can affect how it interacts with other ingredients or surfaces. These inherent chemical traits are central to understanding why this compound is selected in applications requiring controlled pH, improved flow, or release enhancement. The chemicals classified as lubricants or release agents serve a diverse range of roles across industries. In the context of food contact or processing, they can help prevent sticking of materials to equipment surfaces, facilitate flow during manufacturing, or aid in ingredient dispersion. Such functions are vital in fields where precision and consistency in product formation are required. Ammonium citrate, dibasic, by virtue of its molecular composition and solubility, enables it to function effectively in aqueous systems where buffering and interaction with surfaces are critical considerations.

How It Is Made

The production of ammonium citrate, dibasic involves neutralization of citric acid with ammonia sources under controlled conditions. Citric acid, a tricarboxylic acid obtained commercially from fermentation or chemical synthesis, serves as the organic acid backbone. When partially neutralized by ammonium hydroxide or similar ammonium donors, two of the acid groups form ammonium salt linkages, resulting in a diammonium citrate species. This basic neutralization reaction is typically conducted in solution, with the progress monitored to achieve the desired degree of neutralization. Once formation is complete, the product is purified and isolated through crystallization or drying processes. Manufacturers may adjust process parameters such as temperature, ammonia equivalence, and solvent conditions to optimize yield and purity. The resulting material is often dried and milled to produce a granular or powdered form suitable for end-use applications. Purity specifications are set according to the intended use; for food contact or industrial applications, additional purification steps may be implemented to meet regulatory and quality standards. For analytical reagents, further refinement may be required to remove trace impurities that could interfere with analytical results. Throughout these production steps, quality control measures ensure that the final ammonium citrate, dibasic meets physical and chemical specifications. These measures include testing for moisture content, residual acid or base, and basicity, as well as confirming solubility and buffering capacity. The manufacturing process emphasizes safety and consistency, as variation in neutralization could alter functional performance. In regulated contexts, manufacturers also comply with guidelines that govern how chemical intermediates and final products are handled, stored, and documented to maintain compliance with applicable standards.

Why It Is Used In Food

In food and food-contact applications, ammonium citrate, dibasic plays a role as a technical agent that supports processing objectives without imparting nutritive value. Its primary functions center on its capacity to modify surface interactions, act as a buffer, and serve as a chelating agent. When incorporated into formulations, it can contribute to stabilization of pH and help maintain consistent processing conditions. Buffering capacity is valuable in many food systems because it can prevent drastic pH shifts that might otherwise negatively affect texture, flavor, or chemical stability. Another reason ammonium citrate, dibasic may be used in food contexts is its potential to act as a lubricant or release agent during manufacturing. Products that are extruded, molded, or otherwise formed may benefit from such agents that reduce friction and facilitate release from equipment surfaces. This is particularly relevant in bakery, confectionery, and other mechanical processing environments where sticking can lead to reduced throughput or quality issues. While its sensory impact may be minimal, its functional contribution can help ensure process efficiency and product consistency. Although consumer awareness often focuses on flavor and nutrient content, many technical additives are selected for their ability to support manufacturing or storage performance. Technicians and food scientists evaluate candidate compounds like ammonium citrate, dibasic for compatibility with other ingredients, stability under processing conditions, and compliance with regulatory allowances. In each case, decisions about use are guided by performance criteria balanced with safety and regulatory suitability.

Adi Example Calculation

To illustrate how an ADI calculation might work (hypothetically and not specific to ammonium citrate, dibasic), consider a scenario where an additive has an established ADI of X milligrams per kilogram of body weight per day. For an individual weighing 70 kilograms, the ADI would be calculated by multiplying the ADI value by body weight, resulting in a daily threshold of X times 70. This calculation helps determine whether typical intake from food contact or incidental presence stays below the conservative limit. Because ammonium citrate, dibasic does not currently have a widely published numeric ADI from major regulatory bodies, this example serves to demonstrate the general approach rather than provide specific intake guidance.

Safety And Health Research

Safety evaluations for technical additives like ammonium citrate, dibasic focus on understanding how exposure through food contact or incidental presence might influence human health. Regulators and scientific bodies review data on chemical composition, potential for migration into food, and toxicological endpoints to assess risk. Key hazard areas include irritation potential, systemic toxicity, and any evidence of effects from chronic exposure. While specific detailed toxicology data for ammonium citrate, dibasic may not be publicly consolidated in widely referenced monographs, related citrate salts and ammonium-containing compounds have been examined for their safety profiles. In assessing compounds for use in food-contact applications, evaluators consider whether migration into food occurs and at what levels. Analytical chemistry methods are employed to detect and quantify any residues under typical conditions of use. When migration is minimal and within accepted tolerances, regulators may conclude that the compound does not pose appreciable risk under intended use conditions. Additionally, general toxicology principles and existing knowledge about citrate metabolism and ammonium ions inform risk assessments. Citrate is a normal metabolic intermediate in energy pathways, and ammonium ions are handled by endogenous nitrogen metabolism. Nevertheless, safety assessments consider worst-case exposures and apply conservative assumptions when data are limited. Independent scientific committees and government agencies often rely on a weight-of-evidence approach when synthesizing available data. This includes reviewing any laboratory studies, documented exposures, and existing regulatory decisions for similar substances. The objective is to ensure that technical performance benefits do not come at the expense of consumer safety. Where data gaps exist, regulators may impose conditions of use or require additional information from manufacturers to support continued authorization.

Regulatory Status Worldwide

The regulatory status of ammonium citrate, dibasic varies by jurisdiction and specific context of use. In the United States, the compound appears on the FDA Inventory of Food Contact Substances, which lists indirect additives permitted for food contact applications under specified conditions (for example in processing equipment or packaging materials). The inventory citations include references to multiple sections of the Code of Federal Regulations that govern conditions of use for food contact substances. Presence on this inventory indicates that the compound is recognized by the FDA for certain intended uses when used in accordance with applicable specifications and limitations documented in the d regulations. Globally, regulatory frameworks also categorize such compounds for specific functions and conditions. These frameworks ensure that technical additives, including buffering agents and release materials, meet safety and performance criteria before they are authorized for use in contact with food or in food processing. In each region, authorities assess data on composition, potential exposure, and functional role to determine whether the additive can be used and under what conditions. This evaluation helps protect public health by ensuring that chemical residues or interactions with food do not pose undue risk. In regions outside the United States, regulatory assessments may follow similar principles but with distinct categorization systems. Some jurisdictions maintain positive lists of permitted food contact substances or food additives, which specify allowable use cases, maximum concentrations, and any required purity standards. Manufacturers seeking to use ammonium citrate, dibasic in international markets must verify compliance with local regulations, as allowances and labeling requirements can differ.

Taste And Functional Properties

Ammonium citrate, dibasic does not typically contribute a distinct taste in finished food products when used within recommended conditions of use. Its role is primarily functional rather than sensory, and any residual ammonium or citrate ions are normally present at concentrations below sensory thresholds in finished formulations. The basic nature of the compound can have a subtle influence on the acidity of product systems, which is why it is often used as part of buffering strategies to control pH without overtly altering flavor. In aqueous solutions, ammonium citrate, dibasic readily dissolves, forming ammonium and citrate ions that interact with the medium to stabilize hydrogen ion concentration. From a functional perspective, this compound’s solubility and buffering capacity make it suitable for systems where changes in pH can affect ingredient performance. For example, protein solubility, enzymatic activity, and starch gelatinization can all be sensitive to pH shifts; a buffering agent can help maintain stability during processing and storage. Its chelating properties enhance its usefulness in controlling metal ion activity, which can influence oxidation and color stability in some formulations. However, users must consider the overall formulation balance, as excessive buffering could also interfere with desired product attributes. The stability of ammonium citrate, dibasic under typical processing conditions is a key functional property. It can withstand moderate heating and remain active in pH control, which is advantageous in processes such as beverage production or cheese making where thermal steps occur. As a release agent or lubricant, its interaction with surfaces helps reduce adhesion and friction, which benefits equipment performance and product consistency. These properties, combined with its neutral impact on flavor when used appropriately, contribute to its selection in food science and engineering contexts.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) represents an estimate of the amount of a substance that can be ingested daily over a lifetime without appreciable health risk, based on available toxicological data. For many food additives and contact substances, international bodies establish ADIs when comprehensive toxicology data allow quantification of dose-response relationships. In the case of ammonium citrate, dibasic, specific numeric ADI values from authoritative bodies may not be publicly established if formal evaluation dossiers are not available or if the compound’s anticipated exposure is low under approved use conditions. When ADIs are set, they typically incorporate safety or uncertainty factors to account for differences between animal studies and human populations. These factors provide a buffer to protect sensitive individuals. Understanding ADIs helps manufacturers and regulators gauge whether potential exposure from food contact or incidental presence remains within safe limits. It is important to recognize that an ADI is not a recommended intake level but rather a conservative safety benchmark used in risk assessment. Where a formal ADI is not established for a given compound, regulatory allowances are based on specific conditions of use and technical justification rather than a generalized daily intake metric.

Comparison With Similar Additives

Ammonium citrate, dibasic can be compared with other citrate salts that serve buffering or technical roles in food and industrial applications. Sodium citrate, for example, is a widely used citrate salt that functions as a buffering agent and chelating agent in beverages, dairy products, and confections. Like ammonium citrate, dibasic, sodium citrate modulates pH and interacts with metal ions, but the counterion differs, which can influence solubility and ionic strength. Calcium citrate is another related salt often used as a calcium fortificant and acidity regulator. In contrast to ammonium citrate, dibasic, calcium citrate contributes dietary calcium and thus has both nutritional and functional purposes. Comparing ammonium citrate, dibasic with phosphates, which also serve buffering and sequestrant functions, highlights differences in chemical behavior. Phosphate salts can provide stronger buffering at certain pH ranges, whereas citrate salts are chosen where milder pH control is sufficient. Chelating agents such as EDTA derivatives offer more robust metal ion control but may be restricted in food contact contexts. The choice of additive depends on functional requirements, regulatory permissions, and formulation objectives. Understanding the relative behavior of these compounds helps formulators select the most appropriate agent for specific applications.

Common Food Applications Narrative

In practical food applications, ammonium citrate, dibasic is encountered in contexts where its buffering and technical properties support formulation and processing goals. For example, beverages that benefit from stable acidity levels may incorporate buffering agents to maintain consistent taste profiles across production batches. While organic acids are often used to impart tartness, salts like ammonium citrate, dibasic can help fine-tune pH without significantly contributing flavor, enabling manufacturers to achieve balanced sensory outcomes. Similarly, cheese and cultured dairy products can see use of citrate-based salts to modulate acidity during fermentation, aiding in texture development and microbial culture performance. Other applications involve food-contact materials and coatings, where technical ingredients assist in reducing friction or preventing sticking. In bakery operations, release agents help ensure dough or batter products separate cleanly from molds and equipment, reducing waste and improving efficiency. Confectionery and molded goods also benefit from controlled release facilitated by compounds that modify surface interactions. The role of ammonium citrate, dibasic in these contexts is to support physical performance without overshadowing primary ingredients that define sensory character. Food technologists assess each additive for compatibility with other formulation components. In products where stabilizing metal ion activity is important, the chelating behavior of citrate salts can limit undesired reactions that compromise appearance or shelf stability. At the same time, buffer agents help maintain pH ranges that favor microbial stability and enzyme function. Across these varied applications, the emphasis is on achieving functional objectives that support quality, process control, and regulatory compliance while delivering consistent consumer experiences.

Safety & Regulations

FDA

  • Notes: Specific CFR numeric conditions not independently verified from d regulations

EFSA

  • Notes: No specific EFSA evaluation located

JECFA

  • Notes: No specific JECFA assessment located

Sources

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