And Citric Acid As Preservatives

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and limes. It is commercially produced through the fermentation of carbohydrates, typically using a mold called Aspergillus niger. This process yields a pure, crystalline acid that is widely used in the food industry.

Citric acid is primarily used as a preservative and flavoring agent. It adds a tart, sour taste to foods and beverages and also acts as an antioxidant to prevent spoilage. It is commonly found in candies, jams, jellies, soft drinks, and canned fruits and vegetables.

In the United States, citric acid is generally recognized as safe (GRAS) by the FDA when used as a food additive. It is a common component of the human diet and is metabolized through normal body processes. International bodies like JECFA and EFSA have evaluated citric acid and found it to be safe for consumption. No significant health concerns are associated with its typical intake levels in food.