Citric Acid As An Acidifier

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and oranges. In food production, it is typically manufactured through the fermentation of a sugar source, such as corn or sugarcane, by a specific type of mold (Aspergillus niger). It is a common ingredient used to add a sour taste and act as a preservative.

Citric acid is widely used as an acidifier and flavor enhancer in many foods and beverages, providing a tart or sour taste. It also functions as a preservative by inhibiting the growth of bacteria and molds, and as an antioxidant to prevent spoilage. You can find it in candies, jams, jellies, soft drinks, and processed fruits and vegetables.

In the United States, citric acid is generally recognized as safe (GRAS) by the FDA for use as a food additive. It is considered safe when consumed in amounts typically found in food. International bodies like JECFA and EFSA have also evaluated citric acid and found it safe for consumption. There are no widespread health controversies associated with its use at normal dietary levels.