For Acidity

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and oranges. It is commercially produced by fermenting a sugar source, such as corn or cane sugar, using specific strains of the mold Aspergillus niger. The resulting acid is then purified and crystallized.

Citric acid is primarily used as an acidity regulator, flavoring agent, and preservative. It provides a tart, sour taste that enhances the flavor of foods and beverages. It is commonly found in jams, jellies, candies, soft drinks, and canned fruits and vegetables.

In the U.S., citric acid is generally recognized as safe (GRAS) by the FDA when used as a food additive. It is a common component of the human diet and is metabolized through the Krebs cycle. International bodies like JECFA and EFSA have evaluated citric acid and found it to be safe for consumption. At typical dietary levels, it is not associated with adverse health effects.