Less Than 2% Salt And Citric Acid

Salt is a common mineral, also known as sodium chloride, that is either mined from the earth or taken from evaporated seawater. Citric acid is a weak acid naturally found in citrus fruits like lemons and oranges. It is also made commercially by fermenting sugars, often using a type of mold.

Both salt and citric acid are added to foods for flavor and to help keep them fresh. Salt enhances taste and can preserve food through curing or brining. Citric acid gives foods a sour taste, helps prevent spoilage by making foods more acidic, and can act as an antioxidant. They are often found in processed foods like sauces, dips, and prepared meals.

Both salt and citric acid are considered Generally Recognized As Safe (GRAS) by the FDA. Salt is a necessary nutrient, but eating too much can contribute to high blood pressure. The FDA's daily value for sodium is 2,300 mg. Citric acid is generally well-tolerated. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated both ingredients; for salt, an acceptable daily intake (ADI) was not considered necessary, and for citric acid, an ADI was not specified.