Citric Acid To Protect Flavor

Citric acid is a weak organic acid that occurs naturally in citrus fruits like lemons and limes. It is commercially produced by fermenting a sugar source, typically from corn or sugarcane, using a specific strain of mold (Aspergillus niger). This process yields a highly pure, crystalline powder.

Manufacturers add citric acid primarily to regulate acidity and enhance flavor in foods and beverages. It acts as a preservative by inhibiting microbial growth and can also be used as an antioxidant to prevent spoilage and maintain color. 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 FDA for use in food. It is a common component of human metabolism and is considered safe when consumed in typical amounts found in food. International bodies like JECFA and EFSA have evaluated citric acid and found it safe for consumption. There are no widespread health controversies associated with its use at normal dietary levels.