Ginger And Citric Acid
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What it is
Ginger is a flowering plant whose rhizome, or root stalk, is widely used as a spice and in traditional medicine. Citric acid is a weak organic acid found naturally in citrus fruits like lemons and oranges. In food production, citric acid is often produced commercially through the fermentation of sugar by specific molds.
Why it's used
Ginger is used to add a warm, spicy flavor to foods like baked goods, marinades, and savory dishes. Citric acid is commonly added to foods and beverages to provide a tart, sour taste, act as a preservative by inhibiting microbial growth, and enhance the effectiveness of antioxidants.
Health notes
Ginger is generally recognized as safe (GRAS) by the FDA for use as a spice and flavoring. Citric acid is also GRAS for use as a food additive. Both have been evaluated by international bodies like JECFA and EFSA. While generally considered safe, some individuals may experience mild digestive upset from large amounts of ginger. Research into the health effects of ginger and citric acid at typical dietary intakes is ongoing.
Allergen info
Ginger is not one of the nine FDA major allergens. Citric acid is not a major allergen. Neither contains gluten.