Anhydrous Citric Acid

Anhydrous citric acid is a white crystalline powder. It is a weak organic acid that occurs naturally in citrus fruits. It is commercially produced by the fermentation of carbohydrate feedstocks, such as corn starch, using specific strains of the mold *Aspergillus niger*.

Manufacturers use anhydrous citric acid primarily as an acidity regulator, flavor enhancer, and preservative. It adds a tart or sour taste to foods and beverages and can help prevent spoilage by inhibiting microbial growth. It is commonly found in fruit juices, candies, jams, jellies, and processed foods.

Anhydrous citric acid is generally recognized as safe (GRAS) by the FDA for use in food. 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 its salts, and they are considered safe for consumption. Evidence does not suggest adverse health effects from typical dietary intake.