Each: Citric Acid

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and oranges. It is commercially produced by fermenting a sugar-rich substrate, typically from corn or other plant sources, using specific strains of the mold Aspergillus niger.

Manufacturers add citric acid primarily to regulate acidity and enhance flavor in foods and beverages. It acts as a preservative by inhibiting microbial growth and as an antioxidant to prevent spoilage. It is commonly found in candies, jams, jellies, soft drinks, and processed fruits and vegetables.

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 involved in cellular energy production (the Krebs cycle). International bodies like JECFA and EFSA have evaluated citric acid and its salts, finding them safe for consumption. No significant health concerns are associated with typical dietary intake.