Citric Acid As Antioxidants

Citric acid is a weak organic acid that occurs naturally in citrus fruits like lemons and limes. It is commercially produced by the fermentation of a sugar-based substrate, typically using the mold Aspergillus niger. This process yields a highly purified crystalline powder.

Citric acid is widely used as an acidity regulator, flavor enhancer, and preservative in many foods and beverages. It provides a tart, sour taste and can help prevent spoilage by inhibiting microbial growth. It is commonly found in candies, jams, jellies, soft drinks, and canned fruits and vegetables.

In the U.S., citric acid is generally recognized as safe (GRAS) by the FDA for use as a food additive. International bodies like JECFA and EFSA have also evaluated citric acid and established acceptable daily intakes. At typical consumption levels, it is not associated with adverse health effects. While some individuals may experience mild digestive upset from very high intakes, there is no widespread concern regarding its safety.