Acidulant: Citric Acid

Citric acid is a weak organic acid naturally found in citrus fruits like lemons and limes. It is commercially produced by fermenting a sugar-rich substrate, typically from corn or sugarcane, using specific strains of the mold *Aspergillus niger*. The process yields a pure, crystalline white powder.

Manufacturers add citric acid primarily to control acidity and enhance flavor in foods and beverages. It acts as a preservative by lowering pH, which inhibits microbial growth. It is commonly found in candies, cookies, pickles, olives, and relishes, where it provides a tart or sour taste.

In the U.S., citric acid is Generally Recognized As Safe (GRAS) by the FDA for use in food. It is a common dietary component and is metabolized by the body. International bodies like JECFA and EFSA have evaluated citric acid and its salts, and have established acceptable daily intakes. No significant health concerns are associated with its consumption at typical dietary levels.