Citric Acid Potassium Sorbate

Citric acid is a weak organic acid found naturally in citrus fruits. It is commercially produced by the fermentation of carbohydrates, such as corn starch, using specific strains of the mold Aspergillus niger. It is commonly used as a food additive for its sour taste and preservative qualities.

Citric acid is primarily used as an acidity regulator and preservative in foods and beverages. It helps to enhance flavor, improve shelf life by inhibiting microbial growth, and can act as an emulsifier or antioxidant. It is found in a wide variety of products, including candies, jams, cheeses, and processed meats.

Citric acid is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) when used as a food additive. It is also evaluated by international bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA), which have established acceptable daily intake levels. At typical consumption levels, it is not associated with adverse health effects. Some individuals may experience mild digestive upset if they consume very large amounts.