Citric Acid And Potassium Sorbate

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, typically Aspergillus niger mold. Potassium sorbate is the potassium salt of sorbic acid, a naturally occurring compound.

Citric acid is used as an acidity regulator, flavor enhancer, and preservative. Potassium sorbate is a widely used preservative that inhibits the growth of mold, yeast, and some bacteria. They are often found together in jams, jellies, fruit spreads, sauces, and dairy products to improve taste and extend shelf life.

Both citric acid and potassium sorbate are generally recognized as safe (GRAS) by the FDA for use in food. They are commonly consumed in many foods and are not associated with significant health concerns at typical intake levels. International bodies like JECFA and EFSA have evaluated these ingredients. While generally considered safe, some individuals may experience mild digestive upset if consumed in very large amounts.