And Citric Acid Added To Protect Flavor

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and limes. It is produced commercially through the fermentation of carbohydrate feedstocks, typically using the mold Aspergillus niger. It is a common food additive used for its tart flavor and preservative qualities.

Manufacturers add citric acid to foods to enhance flavor, act as a preservative by inhibiting microbial growth, and help maintain product stability. It is often used in beverages, candies, jams, jellies, and canned fruits and vegetables to provide a sour taste and prevent spoilage.

In the U.S., citric acid is generally recognized as safe (GRAS) by the FDA when used as a food additive. International bodies like JECFA and EFSA have also evaluated citric acid and found it safe for consumption. At typical dietary levels, it is not associated with adverse health effects. While some individuals may experience mild digestive upset at very high doses, it is not considered a common allergen or a significant health concern for most people.