And The Following: Citric Acid

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and oranges. It is commercially produced through the fermentation of carbohydrate sources, such as corn starch, using specific strains of the mold Aspergillus niger. The resulting product is a white crystalline powder.

Manufacturers add citric acid primarily to enhance flavor by providing a tart or sour taste, and to act as a preservative by lowering pH. It is also used as an acidity regulator, emulsifier, and to help maintain the color of foods. You can find it in a wide variety of products including candies, jams, jellies, soft drinks, and processed fruits and vegetables.

Citric acid is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. It is a common component of human metabolism. International bodies like JECFA and EFSA have evaluated citric acid and its salts, and have established acceptable daily intakes. At typical consumption levels found in food, it is not associated with adverse health effects.