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Citric acid

Versatile acidulant for acidifying and preserving.

Wiki about citric acid Nutri-Score A Vegan Yes Gluten-free Yes Lactose-free Yes Nut-free Yes
NUTRITION / 100 g
0 kcal 0 g Protein 0 g Kohlenhydrate 0 g Fett

Introduction

Fine, white citric acid powder in a bowl
I still remember the scent of a freshly opened jar of jam at the market when I first consciously thought about citric acid: that small, unassuming substance that provides both sourness and preservation. Since then citric acid has appeared in my kitchen, in the cleaning cupboard, and even in unexpected recipes where I use it as a little trick to brighten flavors.

Citric acid is an organic acid that occurs naturally in citrus fruits but is also produced industrially by fermentation. It gives foods their characteristic tartness, stabilizes jams and preserves, and inhibits enzymatic browning in fruit. A colleague of mine swears by adding a little citric acid to apple pie to keep the color fresh, and I tried it myself: the filling stayed delightfully light and flavorful.

The uses are surprisingly versatile. In the kitchen I use citric acid when lemon juice would be too dominant but acidity is needed. In the household it is a gentle descaler that removes limescale from kettles and coffee machines without leaving aggressive residues. In cosmetic formulations it helps adjust pH, and in the food industry it serves as a preservative and flavor stabilizer.

  • Culinary use: acidulant and preservative, color and flavor stabilizer.
  • Household: descaler, stain remover, gentle alternative to strong acids.
  • Technical/industrial: pH regulation, food additive, ingredient in cleaning products.
I mention it again and again when talking with friends, because citric acid is so readily available and yet often underestimated. It should be used responsibly and skin contact should be treated with care, as high concentrations can be irritating. Still, its range is impressive: a small powder with a big effect that can combine taste, preservation, and cleanliness. For me citric acid remains one of those handy all‑rounders no household should be without.

Availability & types


Availability and types

Citric acid is a very common ingredient found in many households. It occurs naturally in many fruits, especially lemons and other citrus. You can imagine it like this: when you bite into a lemon and it tastes sour, that is the citric acid you taste. Today, however, citric acid is usually not produced from whole fruits because it is simpler and cheaper to manufacture it industrially.

Origin and production
There are two ways citric acid is produced:

  • Naturally in fruits: Small amounts come directly from lemons, oranges and other fruits.
  • Industrial production: It is usually produced by fermentation. That means: a special fungus – not a dangerous mold, but a useful microorganism – “eats” sugar (for example from corn or sugar beet) and produces citric acid. It is similar to yogurt production, where bacteria turn milk into yogurt.
Growing regions and producing countries
Because industrial production often needs sugar as a raw material, citric acid comes from countries that grow a lot of corn, sugar beet or sugarcane and have large factories. Important producers include:

  • China – the largest producer worldwide
  • India, Brazil and the USA – also significant producers
  • In Europe it is also produced, for example from sugar beet sugar
Available types and variants
Citric acid comes in different forms – similar to sugar: there are sugar cubes, granulated sugar and powdered sugar. The main types are:

  • Food grade: This is the most commonly sold variant for cooking, baking or beverages. It is very pure and safe to eat.
  • Pharmaceutical grade: Even purer than food grade, used in medicines or certain laboratory applications.
  • Technical or cleaning grade: Cheaper but not suitable for consumption. It is used for descaling, cleaning or in industrial plants.
  • Anhydrous and monohydrate: These are two forms that differ by whether a small amount of water is bound in the crystal or not. For most household uses this is not important.
  • Powder, crystals or solutions: You can buy it as a fine powder, coarse crystals, or already dissolved in liquid.
  • Organic/bio: Some manufacturers offer citric acid from organic sugar sources or without genetically modified raw materials.
Where to get citric acid?
It is easy to find:

  • Supermarkets: small packets for the kitchen
  • Drugstores: often as an additive for cleaning or preservation
  • Online shops: many varieties and larger quantities
  • Specialist dealers and chemical suppliers: for specific qualities
When you buy citric acid, pay attention to the quality: food grade is for consumption, cleaning grade is not. Just as you wouldn't use baking sugar for car care, you should choose the right type. Overall, citric acid is readily available, comes either naturally from fruits or industrially from sugar, and there are different variants depending on the intended use.

Details & nutrition

Property Value
Unit g
Calories per 100 0
Protein per 100 0
Carbohydrates per 100 0
Sugar per 100 0
Fat per 100 0
Saturated fat per 100 0
Monounsaturated fat 0
Polyunsaturated fat 0
Fiber per 100 0
Vitamin C (mg) per 100 0
Vitamin D (IU) per 100 0
Calcium (mg) per 100 0
Iron (mg) per 100 0
Nutri-Score A
CO₂ footprint ca. 1.6 kg CO2e pro kg (Schätzwert, industriell hergestellt)
Origin Industrially produced (mostly by fermentation, worldwide)
Gluten-free Yes
Lactose-free Yes
Nut-free Yes
Vegan Yes
Note Citric acid (E330) is an acidulant and chelating agent; it is commonly used for acidifying, descaling and preserving.

Technical & scientific information

Citric acid (chemical: citric acid, ger. Zitronensäure) is a widely used organic acid with the molecular formula C6H8O7 and a molar mass of about 192.12 g·mol−1. It commonly appears as a white, crystalline powder, is odorless, and has a distinctly acidic, fresh taste. In the food industry and on labels it is often listed under the E‑number E330.

Chemically, citric acid belongs to the class of tricarboxylic acids and contains three carboxyl groups and one hydroxyl group. The acid dissociates in three steps with characteristic pKa values of approximately pKa1 = 3.13, pKa2 = 4.76 and pKa3 = 6.40 (at 25 °C). These properties make it an effective buffer in the mildly acidic to neutral range and a functional chelating agent for metal ions such as Ca2+, Mg2+ or Fe3+.

Physical properties and solubility:

  • Citric acid is highly soluble in water and forms readily soluble solutions, while it is barely soluble in organic solvents.
  • The melting point is around 153 °C, and the substance decomposes into decomposition products when heated beyond that.
  • It is hygroscopic and can occur as a monohydrate in the presence of water.
Manufacture and processing:

  • Historically citric acid was obtained by extraction from citrus fruits. Industrially it is now predominantly produced biotechnologically.
  • The standard process is the fermentation of sugar-containing substrates (e.g. sucrose, glucose, molasses) by molds such as Aspergillus niger, followed by purification via filtration, ion exchange and crystallization.
  • Biotechnological production offers high yields at lower cost and a more sustainable use of raw materials than extraction from fruits.
Applications:

  • As a food additive citric acid serves as an acidulant, preservative (pH reducer) and chelating agent to stabilize flavors and vitamins.
  • In pharmaceuticals and cosmetics it is used for pH adjustment, exfoliation (in skincare products) and as an excipient.
  • Industrial applications include descalers, cleaning products, metal degreasing and as a component of water softeners.
Nutrition and health aspects:

  • At customary usage levels citric acid does not provide significant macronutrients; its energy contribution is negligible. Metabolically it is broken down to carbon dioxide and water.
  • Citric acid itself is generally regarded as safe and is classified as GRAS (Generally Recognized As Safe) for food use. Excessive consumption of highly concentrated solutions, however, can lead to tooth enamel erosion and irritation of the oral and throat mucosa.
  • In sensitive individuals or workplace environments contact allergies or irritations may occur. In therapeutic contexts the citrate ion (e.g. potassium citrate) is used to prevent certain kidney stones, since citrates complex calcium and inhibit crystallization.
Ecology and safety:

Citric acid is readily biodegradable and is considered environmentally compatible when released at ordinary concentrations. During storage moisture and high heat should be avoided to prevent caking and decomposition.

In summary, citric acid is a well‑characterized, versatile organic acid with important applications in food, pharmacy and industry. Its buffering and chelating properties, together with economical production by fermentation, have made it one of the most important acidulants, while health risks under normal use are low and mainly arise from improper or excessive exposure.

Wiki entry for: citric acid
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