E330
Citric acid
An organic acid that gives citrus fruit its tartness, used to adjust pH and flavor.
i Additive Details
| Is E330 Citric acid safe?
Generally regarded as safe. A small number of case reports describe inflammatory reactions in sensitive individuals, possibly linked to residues from mold-based fermentation. Frequent exposure to acidic candies and drinks can contribute to dental erosion.
| Uses
Adds tartness and adjusts the pH of soft drinks, candies, jams and jellies, canned tomatoes, ice cream, ready-to-eat sauces, and an enormous range of processed foods. Also used as a pH regulator in cosmetics.
| Interactions
A natural intermediate in the citric acid cycle (Krebs cycle), the central pathway of cellular energy production. Chelates metal ions, which extends shelf life by tying up iron and copper that catalyze oxidation.
| Origin
Almost all commercial citric acid is produced by fermentation of glucose or sucrose with the mold Aspergillus niger. It also occurs naturally in lemons, limes, oranges, and many fruits.
| Daily Intake
JECFA and EFSA both list citric acid with 'ADI not specified', the safest category, meaning intake at the levels needed for its technical function is not a concern.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E260 Acetic acid The acid that gives vinegar its sour taste, used to acidify and preserve food.
- E296 Malic acid The acid that gives apples their sharpness, used to add tartness and control pH.
- E297 Fumaric acid A powdered organic acid with a strong, slow-dissolving sourness, used as an acidulant.
- E331 Trisodium citrate The sodium salt of citric acid, used to control acidity and to bind metal ions.
- E332 Potassium citrates The potassium salts of citric acid, used to regulate acidity and bind metal ions.
- E334 L(+)-tartaric acid The natural acid of grapes, used to add sourness and as the acid in baking powder.
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