What is citric acid?
Citric acid is an organic carboxylic acid with the chemical formula C₆H₈O₇, which occurs naturally in citrus fruits such as lemons and oranges. Industrially, it is now mainly produced by fermentation with the mold Aspergillus niger.
As a food additive, it is designated E 330 and is widely used for its properties as an acidifier, complexing agent, and preservative.
The top 3 benefits of citric acid
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Citric acid is particularly water-soluble and is therefore preferentially used in soft drinks and sports drinks. It can enhance the refreshing effect and harmonize sweet or artificial flavors.
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As a chelating agent, citric acid can bind metal ions like calcium. This can prevent precipitation and changes in taste, for example, in mineral-containing beverages.
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Citric acid can act as an acidity regulator and lower the pH value in foods. This can increase shelf life and inhibit the growth of harmful germs.
More information about citric acid
Citric acid is naturally present in numerous foods, e.g., in lemons (4,680 mg/100 g), passion fruits (3,250 mg/100 g), currants (1,774 mg/100 g), and raspberries (1,720 mg/100 g). In the EU, citric acid is permitted in many foods in technologically necessary quantities.
Despite its harmless classification, frequent or intensive consumption of products containing citric acid can lead to tooth enamel erosion, especially in children.
FAQs about citric acid
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Is citric acid dangerous?
In normal consumption amounts, citric acid is harmless to health. It has been classified as safe by the EU and is not subject to an ADI limit. However, excessive consumption can attack tooth enamel.
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Is citric acid always artificial?
No, it occurs naturally in many fruits. Industrially, it is usually produced microbiologically (e.g., by fermentation with Aspergillus niger) -
Why is citric acid so common in beverages?
It is highly soluble, has a neutral-sour taste, and can improve both shelf life and flavor. Therefore, it is a preferred additive in soft drinks, sports drinks, and dietary supplements.