DS-Isocitric Acid Monopotassium
DS-Isocitric Acid Monopotassium Manufacturer | Fruit Authenticity Marker (CAS: 20226-99-7) Source: Fermentation (Yeast Origin) | Purity: $\ge$ 98% (Enzymatic) | Standard: Food/Reagent Grade USP: Authenticity Marker for Fruit Juice | High Solubility | Ready Stock in Local Warehouse
Introduction
DS-Isocitric Acid Monopotassium (CAS: 20226-99-7) is the monopotassium salt of threo-Ds-isocitric acid. It naturally occurs in many fruits and vegetables, particularly in blackberries, lemons, and pineapples.
In the food and beverage industry, it serves as a critical authenticity marker. The ratio of Citric Acid to Isocitric Acid is a standard parameter (e.g., AIJN Code of Practice) used to detect the adulteration of fruit juices. Our product is produced via advanced fermentation, offering a highly pure, stable reference standard and functional ingredient.
Category：
Keywords：
hemoglobin
powder
source
Functions
1. Fruit Juice Authenticity Marker
Isocitric acid is naturally present in fruit juices in a relatively constant ratio to citric acid (e.g., Orange Juice ~100-130). By adding exogenous Isocitric Acid (or testing for it), laboratories can verify the purity of "100% Natural" juices and detect undeclared addition of cheap commercial citric acid.
2. Metabolic Intermediate (Krebs Cycle)
As a salt of Isocitric Acid, it plays a vital role in the Citric Acid Cycle (Krebs Cycle), acting as a substrate for the enzyme Isocitrate Dehydrogenase. This makes it a valuable reagent in biochemical research and metabolic studies.
3. Chelation & pH Buffering
The unique structure of isocitric acid allows it to chelate metal ions effectively, stabilizing antioxidants in beverage formulations and acting as a mild pH buffer.
Applications
Analytical Reagents: Used as a Reference Standard for the enzymatic determination of D-Isocitric acid in food analysis.
Beverage Industry: Potential application in adjusting the Citric/Isocitric ratio in premium juice blends to meet regulatory standards.
Biochemical Research: Substrate for enzyme kinetics studies involving Isocitrate Lyase and Isocitrate Dehydrogenase.
Nutraceuticals: Investigated for its role in mineral absorption (potassium delivery) and metabolic support.
Flow Chart
Our production utilizes a Green Fermentation Process using a specific non-pathogenic yeast strain (Yarrowia lipolytica):
1.Fermentation: Cultivation of yeast on vegetable oil/sugar substrate.
2.Broth Separation: Centrifugation to remove biomass.
3.Acidification & Precipitation: Calcium salt formation followed by acidification.
4.Purification: Ion-exchange chromatography to isolate the Isocitric acid.
5.Salt Formation: Reaction with Potassium Hydroxide (KOH) to form the Monopotassium salt.
6.Crystallization: Controlled cooling to ensure the correct threo-Ds isomer.
7.Drying: Vacuum drying to a fine powder.
Quality Standard of Lactoferrin
Product: DS-Isocitric Acid Monopotassium (98%)
CAS No.: 20226-99-7
| Item | Specification | Result |
| Appearance | White to off-white crystalline powder | Conforms |
| Assay (Enzymatic) | NMT 98.0% | 99.1% |
| Potassium (K) | 16.0% – 18.0% | 17.2% |
| Water (KF) | NLT 1.0% | 0.4% |
| Solubility | Soluble in water | Conforms |
| Specific Rotation | +15° to +20° | +17.5° |
| Heavy Metals (Pb) | NLT 10 ppm | < 5 ppm |
| Arsenic (As) | NLT 2 ppm | < 1 ppm |
| Isomer Purity | No detectable allo-isocitric acid | Conforms |
Method of Analysis of Lactoferrin
Enzymatic Assay: The gold standard for specificity. We use Isocitrate Dehydrogenase (ICDH) which specifically catalyzes the oxidation of D-Isocitrate to $\alpha$-Ketoglutarate, measured via the increase in NADH absorbance at 340 nm.
HPLC: Used for impurity profiling (organic acids).
• Column: Organic Acid Resin Column
• Detector: UV 210 nm or RI
Reference Chromatogram of Lactoferrin Reference Substance
The HPLC profile shows a clean separation between Citric Acid (RT ~8.5 min) and Isocitric Acid (RT ~9.2 min). Our product ensures <0.5% Citric Acid impurity, which is critical for its use as an analytical standard.
Stability and Safety
Stability Studies
• Shelf Life: 24 months.
• Condition: The monopotassium salt is more stable than the free acid.
Safety & Handling (MSDS Summary)
• Classification: Non-hazardous substance.
• Handling: General laboratory hygiene. Avoid inhalation of dust.
• Storage: Store in a cool, dry place. Recommended temperature 2-8°C for long-term storage of reagent-grade material, though stable at room temperature for shipping.
Customer Comments
Lab Director, Food Testing Service, Netherlands
2026.02.04
★★★★☆
Research Scientist, Biochemistry Dept., University of California
2026.02.04
★★★★☆
Our Certificates
CERTIFICATE
CERTIFICATE
FDA
ISO
HALAL
HACCP
Our Clients
Exhibitions
Meet Managers Shao Ting & Zhou Xueyan and our team at:
• Analytica (Munich/Shanghai)
• IFT First (Chicago)
• Food Ingredients Europe (FiE)
In-Cosmetics Global
SupplySide West (Las Vegas)
SupplySide West (Las Vegas)
Vitafoods Europe (Geneva)
CPhI Worldwide
FIC Shanghai
FIC2024
CPHI Korea
SupplySideWEST Las Vegas
SupplySideWEST 2023
Vitafoods Europe Switzerland
Wagri Guangzhou
CPHI & PMEC China 2025
CAC 24th
CAC Shanghai
CPHI & PMEC 2024
CPHI & PMEC China Shanghai
CPHI 2025
CPHI 2024
CPHI 2023
FIC 2022
FIC 2023
FAQ
Why is the Potassium salt used instead of the free acid?
The Monopotassium salt of Isocitric Acid is generally more stable, less hygroscopic, and easier to handle (weigh) than the free acid lactone form. It dissolves readily in water for preparing standard solutions.
Is this product natural?
Yes, our product is produced via fermentation using non-GMO yeast strains. It mimics the natural isomer found in fruits, unlike synthetic mixtures which may contain the unnatural allo and l-threo isomers.
What is the main application in fruit juice?
It is used to verify the "C/I Ratio" (Citric Acid / Isocitric Acid). For example, authentic Orange Juice has a ratio typically below 130. If the ratio is >130, it suggests the juice has been diluted or adulterated with cheap citric acid.
References
1.Association of the Industry of Juices and Nectars (AIJN). Code of Practice. (Reference guidelines for C/I ratios).
2.Kamzolova, S.V., et al. (2013). "Isocitric acid production from ethanol by Yarrowia lipolytica." Applied Microbiology and Biotechnology.
3.Cunningham, E. (1982). "Determination of the Citric Acid/Isocitric Acid Ratio in Fruit Juices." Journal of Food Science.
4.Finestrone, R., et al. (2000). "Organic acid profiles for fruit juice authenticity." Food Chemistry.
5.Goldberg, D.M., et al. (1985). "Isocitrate Dehydrogenase assays." Clinical Biochemistry.
Related Products
Our Global Presence：Pioneer Biotech | Pioneer Bio Inc. | Kono Chem | Kono Chem (RU)
P&K INTERNATIONAL PTE. LTD.