Citric Acid And Sulfur Dioxide

Citric acid is a weak organic acid found naturally in citrus fruits. It is produced commercially through the fermentation of carbohydrates by microorganisms, most commonly Aspergillus niger. Sulfur dioxide is a gas used as a preservative and antioxidant.

Citric acid is used to add a tart flavor, to preserve foods, and to act as an emulsifier or acidity regulator. Sulfur dioxide is primarily used as a preservative to prevent spoilage and maintain the color of foods. They are often found together in pickled vegetables, dried fruits, and some processed meats.

Citric acid is generally recognized as safe (GRAS) by the FDA for use in food. Sulfur dioxide is also permitted as a food additive by the FDA, with specific limitations on its use and labeling requirements. Both substances have been evaluated by international bodies like JECFA and EFSA. While generally considered safe at typical consumption levels, sulfur dioxide can cause allergic-type reactions in sensitive individuals, particularly those with asthma.