Garlic And Citric Acid

Garlic is a plant in the onion family, known for its pungent flavor and aroma. Citric acid is a weak organic acid found naturally in citrus fruits like lemons and limes. It is often produced commercially through the fermentation of sugar by certain molds.

Garlic is used as a flavoring agent in a wide variety of savory dishes. Citric acid is commonly used as a preservative, an acidity regulator, and a flavoring agent to add a tart taste. They often appear together in seasoning mixes, sauces, marinades, and processed foods like pizzas.

Garlic is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Citric acid is also GRAS for use in food. Both are common food components and are not typically associated with adverse health effects at the levels found in food. International bodies like JECFA have evaluated food additives, including citric acid, and established safety guidelines.