Grape - Citric Acid

Citric acid is a weak organic acid that occurs naturally in citrus fruits like lemons and limes. It is commercially produced by the fermentation of carbohydrate feedstocks, such as corn starch, using specific strains of the mold *Aspergillus niger*. It is a common food ingredient used for its tart flavor and preservative qualities.

Citric acid is primarily used as an acidity regulator, flavor enhancer, and preservative in a wide variety of foods and beverages. It provides a sour or tart taste, helps to maintain the pH balance, and can inhibit the growth of bacteria. It is frequently found in soft drinks, candies, jams, jellies, and processed fruits.

Citric acid is generally recognized as safe (GRAS) by the FDA for use in food. It is a natural component of the body's metabolism and is consumed in significant amounts from fruits. International bodies like JECFA and EFSA have evaluated citric acid and its salts, finding them safe for consumption. At typical dietary levels, it does not pose health risks.