Contains Less Than 2%: Citric Acid

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and limes. It is commercially produced through the fermentation of carbohydrate sources, such as corn or sugarcane, using specific strains of the mold Aspergillus niger.

Manufacturers add citric acid to foods primarily to enhance flavor by providing a tart or sour taste, and to act as a preservative by lowering pH. It is also used as an acidity regulator and to help maintain the color and texture of products. You'll find it in beverages, candies, jams, jellies, and processed fruits and vegetables.

In the United States, citric acid is generally recognized as safe (GRAS) by the FDA for use in food. It is a common component of the human diet and is metabolized through the body's natural energy production pathways. International bodies like JECFA and EFSA have evaluated citric acid and have not set a numeric acceptable daily intake (ADI).