Acidity Corrector: Citric Acid

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and limes. It is commonly produced commercially through the fermentation of a sugar source, such as corn or sugarcane, by a specific type of mold (Aspergillus niger). This process yields a highly purified, crystalline powder.

Manufacturers use citric acid primarily as an acidity regulator, flavor enhancer, and preservative. It provides a tart, sour taste and helps to balance sweetness in foods and beverages. It is also used to prevent spoilage by inhibiting microbial growth and to maintain the color and texture of processed foods.

Citric acid is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. It is a common component of human metabolism. International bodies like JECFA (Joint FAO/WHO Expert Committee on Food Additives) and EFSA (European Food Safety Authority) have evaluated citric acid and its salts, finding them safe for consumption. No significant health concerns are associated with its typical use in food.