Less Than 2% - Citric Acid

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and limes. It is commercially produced by fermenting a sugar source, such as corn or sugarcane, with a specific mold (Aspergillus niger). This process creates a pure, crystalline powder.

Manufacturers add citric acid primarily to control acidity and enhance flavor in foods. It provides a tart, sour taste and can also act as a preservative by inhibiting microbial growth. It's commonly found in candies, beverages, jams, jellies, and processed meats.

In the U.S., citric acid is generally recognized as safe (GRAS) by the FDA. It is a common dietary component and is not associated with adverse health effects at typical consumption levels. International bodies like JECFA and EFSA have evaluated citric acid, and it is widely used globally.