Or Citric Acid

Citric acid is a weak organic acid found naturally in citrus fruits like lemons and oranges. It is commercially produced through the fermentation of a sugar source, typically from corn, using a specific strain of mold. This process yields a pure, crystalline powder.

Manufacturers add citric acid primarily to control acidity and enhance flavor in foods and beverages. It acts as a preservative by inhibiting microbial growth and can also be used as an antioxidant to prevent spoilage. It is commonly found in jams, jellies, candies, soft drinks, and canned fruits and vegetables.

In the United States, citric acid is generally recognized as safe (GRAS) by the FDA when used as a food additive. International bodies like JECFA have evaluated citric acid and established acceptable daily intake levels. At typical consumption levels found in food, it is not associated with adverse health effects. Evidence does not suggest significant health concerns for most people.