%% Category::<h1><span class="material-symbols-outlined">local_library</span> </h1> %% <h1><span class="material-symbols-outlined">local_library</span>Citric Acid. </h1> Created: Wed, Sep 17th 2025 > [!pdf] From various websites. > ## Wikipedia More than two million tons of citric acid are manufactured every year. It is used widely as acidifier, flavoring, preservative, and chelating agent Citric acid occurs in a variety of fruits and vegetables, most notably citrus fruits. Lemons and limes have particularly high concentrations of the acid; it can constitute as much as 8% of the dry weight of these fruits (about 47 g/L in the juices. The concentrations of citric acid in citrus fruits range from 0.005 mol/L for oranges and grapefruits to 0.30 mol/L in lemons and limes; these values vary within species depending upon the cultivar and the circumstances under which the fruit was grown Citric acid was first isolated in 1784 by the chemist Carl Wilhelm Scheele, who crystallized it from lemon juice Although industrial-scale production of citric acid by chemical synthesis or extraction from citrus fruits are both feasible, fermentation by molds (and sometimes yeasts) is almost exclusively the only method actually practiced Because it is one of the stronger edible acids, the dominant use of citric acid is as a flavoring and preservative in food and beverages, especially soft drinks and candies. Within the European Union it is denoted by E number **E330**. Citrate salts of various metals are used to deliver those minerals in a biologically available form in many dietary supplements. Citric acid has 247 kcal per 100 g. In the United States the purity requirements for citric acid as a food additive are defined by the Food Chemicals Codex, which is published by the United States Pharmacopoeia (USP) Citric acid can be added to ice cream as an emulsifying agent to keep fats from separating, to caramel to prevent sucrose crystallization, or in recipes in place of fresh lemon juice. Citric acid is used with sodium bicarbonate in a wide range of effervescent formulae, both for ingestion (e.g., powders and tablets) and for personal care (*e.g.*, bath salts, bath bombs, and cleaning of grease). Citric acid sold in a dry powdered form is commonly sold in markets and groceries as "sour salt", due to its physical resemblance to table salt. It has use in culinary applications, as an alternative to vinegar or lemon juice, where a pure acid is needed. Citric acid can be used in food coloring to balance the pH level of a normally basic dye. ## Webrestaurantstore.com: - **Easy to Measure and Control** - Powdered citric acid is easy to measure and can be sprinkled on dishes a little at a time. Every cook has experienced the woes of over-souring their dish with too much vinegar. Citric acid makes it easy to control the acidity level in your cooking so it's just right. - **Contains No Liquid** - Citric acid provides sour flavor without increasing the moisture content of dishes. Sometimes you need to add acid without any liquid. - **Neutral Sour Flavor** - Citric acid provides pure acidity with no other flavors. Vinegar and wine have their own distinct flavors in addition to their sour profile, which doesn’t suit every dish. - **Affordable** \- Other sour additives, like the [**exotic spice**](https://www.webstaurantstore.com/article/527/types-of-exotic-spices.html) amchoor, are not as affordable or readily available as citric acid, which can be purchased in bulk and has a long shelf life. - **Canning Tomatoes** - On their own, canned tomatoes are not acidic enough to prevent bacteria growth. Additional acid needs to be introduced into the jar to ensure a safe acidity level. Because tomatoes also have a high water content, citric acid powder is the best way to add acidity without adding liquid. Citric acid was originally derived from lemon juice, but during the 1900s a more affordable method for manufacturing citric acid was discovered. As unusual as it sounds, most citric acid powder now comes from fermenting a strain of fungi called Aspergillus niger. The mold is fed a diet of sugar, and as the sucrose is metabolized, citric acid is produced as a by-product. This method is much more economical than using citrus fruits and allows for citric acid powder to be produced on a larger scale. Lemons are one of the most concentrated sources of naturally occurring citric acid, but lemon juice and citric acid are not the same thing. The difference between citric acid and lemon juice is that citric acid is a concentrated acid compound, while lemon juice contains citric acid, water, vitamin C, and other molecules. Lemon juice also has nutritional value, but citric acid contains no nutrients and very few calories. Citric acid is extremely useful in the kitchen because it's affordable, it can be purchased in bulk, and it has a long shelf-life. Consider stocking up on this versatile ingredient and keeping a shaker nearby while you're cooking. A touch of citric acid powder can be the secret ingredient you need to brighten your dishes and bring all the flavors together!