Citric acid
The natural acid that makes citrus fruit sour.
- Category
- Antioxidants, Sequestrants
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Citric acid (E330) is a weak organic acid that occurs naturally in citrus fruits like lemons and limes. Almost all commercial citric acid, however, is produced by fermenting sugars with the mould Aspergillus niger rather than extracted from fruit. In the food industry, it is used as a flavouring to provide a sour taste, an acidity regulator to maintain pH, and a preservative to prevent spoiling.
How it is used in food
Provides a tart, refreshing flavor while naturally preserving foods by lowering their pH.
Commonly found in- Soft drinks and carbonated beverages
- Jams and fruit preserves
- Sweets and sour candies
- Canned fruits and vegetables
- Ice cream and sorbets
Health and safety
None known.
Citric acid is one of the most thoroughly tested and universally accepted food additives. It is a natural intermediate in the human body’s metabolism (the citric acid cycle) and raises no safety concerns.
Erosion of tooth enamel
Frequent consumption of highly acidic foods and beverages (like sour candies or sodas containing citric acid) can erode tooth enamel over time.
Every cell in your body makes and burns citric acid continuously.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted in Australia and New Zealand. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Generally Recognized as Safe (GRAS). |
Identification on labels
- E-number
- E330
Also printed asacid (citric acid)
Alternatives to this additive
- E296: Malic acid — Provides a different sour profile.
- E334: Tartaric acid — Provides a sharp, immediate sourness.
How it is made
While originally extracted directly from lemon juice, modern commercial citric acid is almost entirely produced through the fermentation of sugars (like molasses or corn steep liquor) by the mould Aspergillus niger.
- Preparation — A sugar source, such as corn syrup or molasses, is prepared and sterilized.
- Fermentation — The mould Aspergillus niger is added to the sugar solution and allowed to ferment for several days.
- Filtration — The mould is filtered out of the resulting liquid.
- Precipitation — Calcium hydroxide is added to form calcium citrate, which precipitates out of the solution.
- Recovery — Sulfuric acid is added to convert the calcium citrate back into pure citric acid, which is then crystallized.
Worth knowing
Although named after citrus fruits, 99% of commercial citric acid is produced by feeding sugar to a specific strain of mold.
Conclusion
E330 is an extremely safe, naturally occurring acid that is ubiquitous in both nature and modern food processing. It provides essential tartness and acts as a safe preservative.
References
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Open the appEntry last reviewed 2026-07-28.
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