Citric Acid Acidulant

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and limes. It is commonly produced commercially through the fermentation of a sugar source, such as corn or sugarcane, by a type of mold called Aspergillus niger.

Manufacturers add citric acid to foods and beverages primarily to act as an acidulant, providing a tart or sour taste. It also functions as a preservative by inhibiting microbial growth and as an antioxidant to prevent spoilage. It is frequently found in jams, jellies, candies, 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. International bodies like JECFA and EFSA have evaluated citric acid and established acceptable daily intakes. At typical consumption levels found in food, it is not associated with adverse health effects. Some research suggests it may play a role in energy metabolism.