Naturally Derived Citric Acid

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and limes. In food production, it is typically manufactured through the fermentation of carbohydrate sources, such as corn or sugarcane, using specific strains of the mold Aspergillus niger. This process yields a pure, crystalline form of citric acid.

Manufacturers use citric acid primarily as an acidity regulator, flavor enhancer, and preservative. It adds a tart or sour taste to foods and beverages, balances sweetness, and helps extend shelf life by inhibiting microbial growth. It is commonly found in candies, jams, jellies, soft drinks, and processed fruits and vegetables.

Citric acid is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. It plays a role in the body's energy production cycle (the Krebs cycle). International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated citric acid and found it to be safe for consumption. No significant health concerns are associated with typical dietary intake.