Sea Salt & Citric Acid

Sea salt is obtained by evaporating seawater, which leaves behind sodium chloride and other minerals. Citric acid is a natural acid found in citrus fruits like lemons and limes, and it can also be produced through the fermentation of carbohydrates.

This combination is frequently used to provide a tangy, salty flavor profile to various foods. Citric acid also functions as a preservative and an acidity regulator, while sea salt contributes to both flavor and preservation. These ingredients are often found in snacks, dips, and seafood dishes.

Both sea salt and citric acid are considered Generally Recognized As Safe (GRAS) by the FDA. JECFA has evaluated both ingredients; for sea salt (as sodium chloride), no Acceptable Daily Intake (ADI) was specified, and for citric acid, an ADI "not specified" was also established, indicating very low toxicity. The FDA Daily Value for sodium is 2,300 mg.