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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add citric acid primarily to enhance flavor by providing a tart or sour …
What it is
Citric acid is a weak organic acid found naturally in citrus fruits like lemons and oranges. It is commonly produced commercially through the fermentation of a sugar source, such as corn or sugarcane, by a specific type of mold (Aspergillus niger). The resulting acid is then purified and crystallized.
Why it's used
Manufacturers add citric acid primarily to enhance flavor by providing a tart or sour taste. It also acts as a preservative by inhibiting the growth of bacteria and molds, and as an antioxidant to prevent spoilage. It's frequently used in beverages, candies, jams, jellies, and canned fruits and vegetables.
Health notes
In the U.S., citric acid is generally recognized as safe (GRAS) by the FDA. It is a common component of the human diet and is metabolized through normal body processes. International bodies like JECFA and EFSA have evaluated citric acid and its salts, finding them safe for consumption. Evidence does not suggest adverse health effects from typical dietary intake.
Allergen info
Citric acid is not derived from any of the nine FDA major allergens and does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.