Salt & Citric Acid

Salt is a mineral compound (sodium chloride) found naturally in seawater and underground deposits, typically harvested through evaporation or mining. Citric acid is a natural acid found in citrus fruits, commonly produced for food use through the fermentation of carbohydrates, often using fungi.

Salt is primarily used as a flavor enhancer and a preservative, inhibiting the growth of microorganisms in many foods. Citric acid is added to foods to provide a tart, sour flavor, adjust acidity, and act as a preservative. Together, they are often used in pickled products, dips, and snacks to enhance taste and extend shelf life.

Both salt and citric acid are generally recognized as safe (GRAS) by the FDA. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated both ingredients and did not set a numeric limit (ADI not specified) for either, considering them safe at levels typically used in food. Excessive intake of sodium from salt can contribute to high blood pressure, and the FDA Daily Value for sodium is 2,300 mg. Citric acid is generally well-tolerated.