Naturally Derived Citric Acid And Calcium Chloride

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and limes. It is typically produced commercially through the fermentation of a sugar source, such as corn or beet sugar, using specific strains of the mold Aspergillus niger. Calcium chloride is a salt that occurs naturally as the mineral hectorite but is usually manufactured industrially from limestone and salt.

Citric acid is primarily used as an acidity regulator and flavoring agent, imparting a tart or sour taste. Calcium chloride is used as a firming agent, helping to maintain the texture of fruits and vegetables in canned goods, and also as a flavor enhancer. They are commonly found in canned tomatoes, sauces, frozen meals, and processed snacks.

Citric acid is generally recognized as safe (GRAS) by the FDA when used as a food additive. Both citric acid and calcium chloride have been evaluated by JECFA and EFSA, with no specific numerical limits set for intake. At typical dietary levels, they are not associated with adverse health effects. Research has explored potential benefits of citric acid in areas like mineral absorption, but evidence is not conclusive.