Sodium Citrate

Sodium citrate is a salt of citric acid, a common acid found naturally in citrus fruits. It is typically produced by fermenting sugars to create citric acid, which is then combined with a sodium source like sodium hydroxide or sodium carbonate.

Manufacturers add sodium citrate to foods for several reasons. It acts as an acidity regulator, helping to control the tartness or pH level of a product. It also works as an emulsifier, preventing fats and liquids from separating, especially in processed cheeses. Additionally, it can serve as a preservative to extend the shelf life of foods. It is often found in chips, processed fruits, and powdered drink mixes.

The U.S. Food and Drug Administration (FDA) considers sodium citrate to be Generally Recognized As Safe (GRAS). At typical intake levels, it is generally well-tolerated. Consuming very large amounts might lead to mild digestive upset, mainly due to its sodium content. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sodium citrate and did not set a numeric limit (ADI not specified), considering it safe at the levels used in food. The European Food Safety Authority (EFSA) has also evaluated its safety. There are no notable controversies regarding its safety when used as a food additive.