Organic Citric Acid

Citric acid is a weak organic acid that occurs 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 strain of mold (Aspergillus niger). It is widely used as a food additive for its acidic properties.

Manufacturers add citric acid to foods and beverages to provide a tart, sour taste and to act as a preservative by inhibiting microbial growth. It also functions as an antioxidant, enhancing the effectiveness of other antioxidants, and as an emulsifier, helping to blend oil and water. It is commonly found in soft drinks, candies, jams, jellies, and processed foods.

In the United States, citric acid is generally recognized as safe (GRAS) by the FDA. International bodies like JECFA and EFSA have also evaluated citric acid and have not set a numerical limit for its acceptable daily intake. At typical consumption levels found in food, it is not associated with adverse health effects. Some research has explored its potential antioxidant and anti-inflammatory properties, but more studies are needed.