Acidity Regulators: Citric Acid And Sodium Citrates

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and limes. It is produced commercially through the fermentation of sugars by microorganisms, typically Aspergillus niger. Sodium citrates are salts of citric acid, created by reacting citric acid with sodium hydroxide or sodium carbonate.

These ingredients are used as acidity regulators, meaning they help control the pH level in foods and beverages. This function can enhance flavor, act as a preservative by inhibiting microbial growth, and improve the texture or stability of products. They are commonly found in fruit juices, soft drinks, jams, jellies, candies, and processed cheeses.

Citric acid and sodium citrates are generally recognized as safe (GRAS) by the FDA for use in food. They are metabolized by the body and do not accumulate. International bodies like JECFA and EFSA have evaluated these substances. At typical consumption levels, they are not associated with adverse health effects.