Citric Acid Added To Improve Stability

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and limes. It is produced commercially through the fermentation of carbohydrates by microorganisms, primarily Aspergillus niger. This process yields a pure, crystalline powder that is widely used in the food industry.

Manufacturers add citric acid to foods primarily to enhance flavor and act as a preservative. It provides a tart, sour taste and can help extend shelf life by inhibiting microbial growth. It's 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) for use in food. It is a natural component of the body's energy-producing metabolic pathways. International bodies like JECFA (Joint FAO/WHO Expert Committee on Food Additives) and EFSA (European Food Safety Authority) have evaluated citric acid and its salts, finding them safe for consumption. At typical dietary levels, it is not associated with adverse health effects.