Freshness Preserved By Citric Acid

Citric acid is a weak organic acid that occurs naturally in citrus fruits like lemons and limes. It is produced commercially by fermenting a sugar source, such as corn or sugarcane, with a specific strain of mold (Aspergillus niger). This process yields a purified, crystalline powder.

Manufacturers add citric acid primarily as an acidity regulator, preservative, and flavoring agent. It helps to enhance taste, prevent spoilage by inhibiting microbial growth, and maintain the desired pH in a wide variety of foods and beverages. It's commonly found in candies, jams, soft drinks, and processed foods.

Citric acid is generally recognized as safe (GRAS) by the FDA for use in food. It is a common component of human metabolism. 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 its typical use in food.