Citric And Malic Acids From Fruits

Citric acid and malic acid are naturally found in fruits like lemons and apples. In food production, they are typically produced through fermentation using microorganisms or synthesized chemically. These acids are commonly used as food additives to enhance flavor and act as preservatives.

These acids are frequently added to candies, jams, jellies, and beverages to provide a tart or sour taste. They also act as acidity regulators, helping to control the pH of foods, which can improve their stability and shelf life. Their ability to enhance fruit flavors makes them popular in a wide range of confectionery and dessert products.

Citric acid and malic acid are generally recognized as safe (GRAS) by the FDA for use in food. They are naturally present in many foods and are metabolized by the body. International bodies like JECFA have evaluated these substances. While generally considered safe, excessive intake of highly acidic foods and drinks can potentially erode tooth enamel.