Processed

Citric Acid

Citric acid is a sharp, crystalline organic acid found naturally in citrus and produced at scale by fermenting sugars with Aspergillus niger. In food manufacture it is the workhorse acidity regulator: it brightens soft drinks and jams, chelates metals that dull colour, and sets the pH window for jellies and bottled sauces. Food-grade crystals dissolve cleanly in water with a clean lemon-like sourness and almost no aroma of their own. Anhydrous and monohydrate grades differ mainly in water content and bulk density. Kitchen use is light-handed—too much tastes raw and metallic—while industry doses by target pH and buffer capacity. Store dry; the powder cakes if it picks up moisture.

Also known as: E330, Citric acid (E330), Citric acid, Citric acid (fermentation grade), Ácido cítrico