Less Than 0.5% Of: Citric Acid

Citric acid is a weak organic acid that occurs naturally in citrus fruits like lemons and limes. It is produced commercially through the fermentation of a sugar source, typically corn starch, using a specific strain of the mold Aspergillus niger. It is a common food ingredient used for its tart, sour taste and preservative qualities.

Citric acid is primarily used as an acidity regulator and flavoring agent in foods and beverages. It provides a sour or tart taste, enhances other flavors, and acts as a preservative by inhibiting microbial growth. It is commonly found in soft drinks, candies, jams, jellies, and canned fruits and vegetables.

Citric acid is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have also evaluated citric acid and its salts, finding them safe for consumption. At typical dietary levels, it is not associated with adverse health effects. It plays a role in the body's natural energy production cycle (the Krebs cycle).