Citric Acid Added As Preservative

Citric acid is a weak organic acid found naturally in citrus fruits. It is commercially produced through the fermentation of carbohydrate feedstocks, typically using strains of the mold Aspergillus niger. This process yields a pure, crystalline acid that is widely used in the food industry.

Manufacturers add citric acid primarily as an acidity regulator, flavor enhancer, and preservative. It provides a tart, sour taste and helps to prevent spoilage by inhibiting microbial growth. It is commonly found in beverages, candies, jams, jellies, and canned fruits and vegetables.

Citric acid is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) when used as a food additive. It plays a role in the body's energy production cycle (the Krebs cycle) and is not associated with adverse health effects at typical dietary levels. Both JECFA and EFSA have evaluated citric acid and found it to be safe for consumption.