Ingredient · E330

Citric Acid - Acidity Regulator

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Source
Not animal-derived
Allergen
No
Role in food
Citric acid is primarily used as an acidity regulator, adding a tart or sour …

What it is

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and oranges. It is commercially produced through the fermentation of a carbohydrate source, such as corn starch, using a specific strain of mold (Aspergillus niger). This process yields a pure, crystalline powder.

Why it's used

Citric acid is primarily used as an acidity regulator, adding a tart or sour taste to foods and beverages. It also functions as a preservative by inhibiting microbial growth and as an antioxidant to maintain flavor and color. It is commonly found in jams, jellies, candies, soft drinks, and canned fruits and vegetables.

Health notes

In the United States, citric acid is Generally Recognized As Safe (GRAS) by the FDA for use in food. It is metabolized by the body and is not associated with adverse health effects when consumed in typical amounts. International bodies like JECFA and EFSA have evaluated citric acid and established acceptable intake levels. There are no widespread controversies regarding its safety.

Allergen info

Citric acid is not derived from any of the nine FDA major allergens. It does not contain gluten.

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.