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Citric acid is a naturally occurring acid which is found in large quantities in fruits - notably citrus fruits such as oranges, lemons and certain berries. It is a relatively weak acid and has a distinct, sour taste. It plays an essential role in the metabolism of all living things. The acid was first produced from citrus fruits but this technique was inefficient and only produced small quantities. Today, a specific strain is used in the industrial production of the citric acid via a fermentation process.
Applications:
It is widely used in the food industry as an additive. The acid is declared safe to consume by all major government food regulatory bodies. When added to food products or beverages, the acid provides a sharp, sour taste which increases appetite and enhances flavor. Certain companies use it to give their food products, such as sweets and soft drinks, an authentic "fruity" flavor. It is most prevalent in sour candies and gummy bears in the form of a fine white powder, also known as "sour salt". Some people specifically add it to their food to alter taste. Besides its use as an additive, the citric acid is also commonly used as a natural food preservative. By increasing acidity, the low pH conditions produced prevent bacterial and fungal growth, therefore prolonging the life of the food or drink. It also helps preserve flavor and maintains pH at a suitable level to prevent food degradation, especially canned food. The acid is also heavily used in the preparation and production of Vitamin C as a flavoring. Note that citric acid and vitamin C (ascorbic acid) are two completely different substances.
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