Citric Acid And Oregano

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, typically from corn or sugarcane, using specific strains of the mold Aspergillus niger. The resulting citric acid is then purified and crystallized.

Citric acid is widely used as an acidity regulator, flavor enhancer, and preservative in many food products. Manufacturers add it to provide a tart or sour taste, balance sweetness, and help extend shelf life by inhibiting microbial growth. It's commonly found in beverages, candies, jams, jellies, and canned goods.

Citric acid is generally recognized as safe (GRAS) by the FDA for use in food. It plays a role in the body's energy production cycle (Krebs cycle) and is metabolized like other carbohydrates. International bodies like JECFA and EFSA have evaluated citric acid and found it safe for consumption. No significant health concerns are associated with its typical use in food.