Citric Acid & Calcium Chloride

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and limes. It is commercially produced through the fermentation of carbohydrate feedstocks, typically using the mold Aspergillus niger. It is widely used in the food industry for its tart flavor and preservative qualities.

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

Citric acid is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) when used as a food additive. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have also evaluated citric acid and found it to be safe for consumption. At typical dietary levels, it is not associated with adverse health effects. It plays a role in the body's natural energy production cycle (the Krebs cycle).