Citric Acid And A Trace Of Calcium Chloride

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 sugarcane, with a specific strain of mold (Aspergillus niger). Calcium chloride is a salt that is often added in trace amounts to help firm up products, particularly fruits and vegetables.

Manufacturers add citric acid to foods and beverages to provide a tart, sour taste and to act as a preservative by inhibiting microbial growth. It's also used to enhance flavors, stabilize colors, and as an acidity regulator. Calcium chloride is often used in canned vegetables and processed cheeses to maintain texture.

Citric acid is generally recognized as safe (GRAS) by the FDA for use in food. International bodies like JECFA and EFSA have evaluated citric acid and found it safe for consumption. At the levels typically found in food, it is not associated with adverse health effects. Calcium chloride is also considered safe by the FDA and is used as a firming agent.