In this article, we wanted to answer some of the questions we commonly hear about citric acid, as well as dispelling a couple misconceptions.

Answering Common Questions About Citric Acid 

1. Is it possible to overdose on citric acid?

As with nearly all things, the answer is a qualified yes.  However, a huge amount of citric acid is needed to cause genuine harm beyond an upset stomach.   Cases of overdose do exist, but they’re considered anomalies among medical professionals.  In practical terms, you don’t have to worry about using too much citric acid in your foods.

2. Does citric acid only come from fruits?

Citric acid actually occurs naturally in the bodies of all aerobic (oxygen-breathing) organisms – humans included.  It’s used by the body to release energy stored in fats, as part of a system called the Krebs Cycle.  This is one of the reasons it’s safe to consume, even in relatively large quantities – our bodies are used to having it around.

Also…

3. Does citric acid contain black mold?

Certain hyperbolic online websites have recently been pushing the idea that citric acid may be unsafe, due to its connection to black mold.  This is, as with most such tales, a wild exaggeration based on a grain of truth.  Modern citric acid is produced through a process that involves the Aspergillus niger mold.  Simply put, if you feed sugars to this mold, it produces citric acid.  This acid is easily separated from the mold.

The process has been in place for the better part of a century.  It’s a well-understood and entirely safe process which allows modern industry to produce enough citric acid for worldwide use.   The fact is that citric acid is probably the safest food preservative in common use.

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Today, citric acid is one of the most common and widely-used preservatives in the world, with the United States alone producing more than 1.6 million tons of it every year.  How does citric acid work, and when is it appropriate as a food additive?  Let’s take a look.

The Benefits of Citric Acid

Citric acid is a relatively weak acid, but it is one of the strongest acids which is entirely edible and non-harmful to humans.   In fact, it’s naturally-occurring in most types of organic life – us included – although it is of course most common in the citric fruits such as oranges, lemons, limes, and grapefruit.

This makes it a perfect choice for many kinds of food preservation.  By increasing the acidity of the food, it is introduced into, it can greatly inhibit the growth of mold, mildew, bacteria, and other organic contaminants.

Beyond its primary use as a preservative, citric acid has numerous other uses in the food industry.  It helps prevent ice cream from separating, as well as preventing crystallization in caramels.  It’s also a common ingredient in effervescent products, when paired with sodium bicarbonate.  It can even be used in food processing, as it is an effective chelating agent and can prevent contamination by metallic ions.

In cooking, citric acid can be used in virtually any recipe which calls for the addition of an acid and is often used as a milder-tasting substitute for other edible acids like vinegar.  Some forms of simple cheese, like Indian paneer, can be created through the addition of citric acid to milk – or even just sufficient amounts of citric fruit juice.

The only major disadvantage to citric acid is that it does have a distinctive taste, as well as being relatively sour.  It needs to be used with care, to derive its preservative effect without compromising the flavor of the food.

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FBC Industries has decades of experience producing safe, high-quality liquid additives and preservatives for the food and beverage industry.  Contact us to consult on your preservative needs.

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