Acids: Citric Acid
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What it is
Citric acid is a weak organic acid found naturally in citrus fruits like lemons and oranges. It is commercially produced through the fermentation of carbohydrates, typically from corn or sugar beets, using a specific strain of the mold Aspergillus niger. This process yields a highly pure, crystalline powder.
Why it's used
Citric acid is widely used as an acidity regulator, flavor enhancer, and preservative in foods and beverages. It provides a tart, sour taste and can help extend shelf life by inhibiting microbial growth. It is commonly found in candies, soft drinks, jams, jellies, and processed fruits and vegetables.
Health notes
In the United States, citric acid is generally recognized as safe (GRAS) by the FDA for use in food. International bodies like JECFA and EFSA have also evaluated citric acid and established acceptable daily intake levels. At typical consumption levels found in food, it is not associated with adverse health effects for most people. Some individuals may experience tooth enamel erosion with frequent consumption of highly acidic foods and drinks.
Allergen info
Citric acid is not derived from any of the nine FDA major allergens. It does not contain gluten.