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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add citric acid as an acidity regulator, preservative, and flavor enhancer. It provides …
What it is
Citric acid is a weak organic acid found naturally in citrus fruits like lemons and limes. It is produced commercially through the fermentation of carbohydrate feedstocks, typically using a strain of the mold Aspergillus niger. The resulting product is a white crystalline powder.
Why it's used
Manufacturers add citric acid as an acidity regulator, preservative, and flavor enhancer. It provides a tart, sour taste and can help preserve food by lowering its pH, making it harder for microbes to grow. It is commonly found in beverages, candies, jams, jellies, and processed fruits and vegetables.
Health notes
Citric acid is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. It is a natural component of metabolism and is safely processed by the body. International bodies like JECFA and EFSA have evaluated citric acid and its salts. At typical consumption levels found in food, it is not associated with adverse health effects.
Allergen info
Citric acid is not derived from any of the nine major allergens and does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.