Garlic & Citric Acid

Garlic is a plant in the onion family, known for its pungent flavor and aroma. It is used fresh, dried, or as an extract in food. Citric acid is a weak organic acid found naturally in citrus fruits like lemons and limes. It is commercially produced by fermenting a sugar-rich substrate with specific microorganisms.

Garlic is used to add a savory, pungent flavor to a wide variety of dishes. Citric acid is commonly used as a flavoring agent to add tartness, as a preservative to prevent spoilage, and as an acidity regulator to control pH in processed foods, beverages, and confectionery.

Garlic is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. Citric acid is also GRAS for use in food. Both are widely consumed and considered safe at typical dietary levels. International bodies like JECFA and EFSA have evaluated citric acid and established safety guidelines. While some people may experience mild digestive upset from large amounts of garlic or citric acid, there is no widespread scientific consensus linking typical intake to adverse health effects.