Lemon Acid

Citric acid is a weak organic acid that occurs naturally in citrus fruits like lemons and oranges. It is commonly produced commercially through the fermentation of carbohydrates by microorganisms, such as Aspergillus niger. This process yields a pure, white crystalline powder that is widely used in the food industry.

Citric acid is primarily used as an acidity regulator, flavor enhancer, and preservative. It provides a tart, sour taste that can balance sweetness and improve the overall flavor profile of foods and beverages. It is found in a wide variety of products, including soft drinks, candies, jams, jellies, and processed fruits and vegetables.

In the United States, citric acid is generally recognized as safe (GRAS) by the FDA. It is a common component of the human diet and is metabolized through normal body processes. International bodies like JECFA have evaluated citric acid and established acceptable daily intakes. Evidence does not suggest adverse health effects at typical dietary intake levels.