Corn And 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 starch, using specific strains of the mold Aspergillus niger.

Manufacturers add citric acid to foods and beverages primarily to provide a tart, sour flavor and to act as an acidity regulator. It also serves as a preservative by inhibiting the growth of bacteria and molds, and as an antioxidant to prevent spoilage. 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 U.S. Food and Drug Administration (FDA) for use in food. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated citric acid and its salts. At typical consumption levels, it is not associated with adverse health effects. Some research has explored its role in preventing kidney stones, but more studies are needed.