Contains Less Than 2 Percent Of: Citric Acid

Citric acid is a weak organic acid that occurs naturally in citrus fruits like lemons and limes. It is commonly produced commercially through the fermentation of carbohydrate feedstocks, such as corn starch, using specific strains of the mold Aspergillus niger. It is a common food ingredient used for its tart flavor and preservative qualities.

Manufacturers add citric acid primarily to provide a tart, sour taste and to act as a preservative by lowering the pH of foods. It also functions as an emulsifier, helping to blend oil and water, and as a chelating agent, which binds metal ions to prevent spoilage. It is found in a wide variety of products, including beverages, candies, jams, jellies, and processed fruits and vegetables.

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 the human diet and is involved in cellular energy production. International bodies like JECFA and EFSA have evaluated citric acid and its salts, and they are considered safe for consumption. There are no widespread health concerns associated with typical dietary intake.