Less Than 1% - Citric Acid

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and oranges. It is produced commercially through the fermentation of sugar by specific molds, most commonly Aspergillus niger. It is a common food additive used for its tart flavor and preservative qualities.

Manufacturers add citric acid to foods primarily to enhance flavor by providing a tart or sour taste, and to act as a preservative by inhibiting microbial growth. It also functions as an acidity regulator, helping to control the pH of foods. It is commonly found in candies, beverages, jams, jellies, and canned fruits and vegetables.

In the U.S., citric acid is generally recognized as safe (GRAS) by the FDA when used for its intended purpose. It is a common component of the human diet and is metabolized through normal body processes. International bodies like JECFA and EFSA have evaluated citric acid and its salts, and have established acceptable daily intake levels. Evidence does not suggest adverse health effects from typical dietary intake.