Citric Acid And Calcium Chloride

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and limes. It is commercially produced through the fermentation of a sugar-rich substrate, typically using the mold Aspergillus niger. Calcium chloride is a salt that occurs naturally as the mineral chlorocalcite, but is usually manufactured synthetically.

Citric acid is primarily used as an acidity regulator, flavor enhancer, and preservative. It gives foods a tart or sour taste and can help extend shelf life by inhibiting microbial growth. Calcium chloride is used as a firming agent, particularly in canned fruits and vegetables, and also as a flavor enhancer and electrolyte source.

Citric acid is generally recognized as safe (GRAS) by the FDA for use in food. It is a common dietary component and is metabolized by the body. JECFA has evaluated citric acid and established an acceptable daily intake. Calcium chloride is also GRAS for use in food. Both are widely consumed and considered safe at typical levels. No significant health controversies are associated with their consumption in food.