Non-gmo 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 a carbohydrate source, such as corn starch, using a specific mold (Aspergillus niger). This process yields a pure, crystalline powder.

Manufacturers use citric acid primarily as an acidity regulator, flavor enhancer, and preservative. It provides a tart, sour taste and can help extend the shelf life of products by inhibiting microbial growth. It is commonly found in candies, jams, jellies, sodas, 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. At typical consumption levels found in food, it is not associated with adverse health effects.