Organic acids - Import export

Citric acid monohydrate HOC(COOH)(CH2COOH)2·H2O is a tricarboxylic acid with one water group is a colorless weak organic acid It occurs naturally in citrus fruits It is used as an excipient in pharmaceutical preparations due to its antioxidant properties It maintains stability of active ingredients (preservative agent) Uses: Food and drink, as it is one of the stronger edible acids, it is used as a flavoring and preservative in food and beverages Cleaning and chelating agent, as it is an excellent chelating agent, it used to remove and discourage the buildup of limescale from boilers and evaporators Industries: Household chemicals, Cosmetic industry, Adhesives, oils, greases, Horticulture, Food industry, Feed industry Properties: CAS number 5949-29-1 WE number 611-842-9 Chemical formula C6H8O7·H2O Molar mass 210,14 g/mol Customs tariff code 29181400 pH 1,7 (100 g/l) Melting / freezing point 153°C (1013 hPa) Relative density 1,665 g/cm3 @20°C Solubility in water 590 g/l @20°C

Acetic Acid 50%, 80% and 99% systematically named ethanoic acid, is an acidic, colourless liquid, organic compound with the chemical formula (CH3COOH) Vinegar is at least 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water and trace elements It is an important chemical reagent, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics In households, diluted acetic acid is often used in descaling agents In the food industry, it used as an acidity regulator and as a condiment Industries: Household chemicals, Fertilizers Properties: CAS number 64-19-7 WE number 200-580-7 Chemical formula CH3COOH Molar mass 60,05 g/mol Customs tariff code 29152100 ADR UN2789 pH <1 Melting / freezing point -20°C (1013 hPa) Boiling point range 92°C (1013hPa) Relative density 1,057 g/cm3 @25°C Solubility in water 602,9 g/l/ @25°C

The organism needs essential fatty acids, but it cannot synthesize them. Today, deficiency in essential fatty acids is common due to unbalanced diets, which are poor in polyunsaturated fats and rich in saturated fats and cholesterol. Omega3 is important in reducing the risk of heart rhythm problems. It is also important in reducing triglycerides, lowering blood pressure and reducing blood clotting. Omega6 has been shown to have cardiovascular potential due to its ability to reduce lowdensity lipoprotein cholesterol (LDLC). The consumption of Omega6 is usually associated with a higher reduction in the risk of cardiovascular diseases. The intake of Omega9 has been shown to have a beneficial cardiovascular potential through protection against insulin resistance and control of the proliferation and cell death of smooth muscle found inside the walls of blood vessels and endothelial cells (cells inside blood vessels).