Citric Acid Acid

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and limes. It is commercially produced by fermenting a sugar source, such as corn or cane sugar, with a specific strain of mold (Aspergillus niger). This process yields a purified, crystalline powder.

Manufacturers add citric acid primarily to regulate acidity and enhance flavor in foods and beverages. It provides a tart, sour taste and can also act as a preservative by inhibiting microbial growth, and as an antioxidant to prevent spoilage. It's commonly found in candies, jams, jellies, soft drinks, and processed fruits.

Citric acid is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. It is a natural component of metabolism and is safely processed by the body. International bodies like JECFA (Joint FAO/WHO Expert Committee on Food Additives) have evaluated citric acid and established acceptable daily intake levels. Evidence does not suggest adverse health effects from typical dietary consumption.