Citrus Acid

Citric acid is a weak organic acid naturally found in citrus fruits like lemons and limes. It is commercially produced through the fermentation of sugars by specific molds, primarily Aspergillus niger. This process yields a pure, crystalline acid used widely in food and beverage production.

Citric acid is primarily used as an acidity regulator, flavor enhancer, and preservative in foods and drinks. It provides a tart or sour taste, helps maintain product stability, and can act as an antioxidant. It is commonly found in jams, jellies, candies, soft drinks, and processed foods.

In the U.S., citric acid is generally recognized as safe (GRAS) by the FDA for use as a food additive. It is a common component of human metabolism and is safely processed by the body. International bodies like JECFA and EFSA have evaluated citric acid and found it safe for consumption. At typical intake levels found in food, it is not associated with adverse health effects.