Citric Acid (E330) — What You Need to Know
What Is Citric Acid?
Citric acid is a weak organic acid found naturally in citrus fruits, particularly lemons and limes. It was first isolated from lemon juice in 1784 by the Swedish chemist Carl Wilhelm Scheele. Today, commercial citric acid is produced primarily through microbial fermentation of sugars using Aspergillus niger mold. It is one of the most widely used food additives in the world, appearing in an enormous range of products.
What Is It Used For?
Used to add a sour or tart flavor to foods and beverages, preserve freshness by lowering pH, and act as an antioxidant by chelating metal ions. Also used as a cleaning agent and in personal care products.
Safety Assessment
Considered very safe by all major regulatory bodies. Some individuals may experience tooth enamel erosion with excessive consumption of citric acid-containing beverages, as is the case with all acidic drinks. A rare condition called systemic contact dermatitis with citric acid sensitivity has been reported in isolated cases. No other concerns at normal dietary levels.
Based on current evidence, Citric Acid is rated Safe with a score of 9/10. This is 0.2 points above the average for acidity regulators (8.8/10). Last reviewed by regulators: 2019.
Commonly Found In
Always check the label for E330 or 'Citric Acid'
▶Chemical Information
Frequently Asked Questions about Citric Acid
Quick Facts
- E-Number
- E330
- INS Number
- 330
- Category
- Acidity Regulators
- Origin
- Natural
- FDA Status
- GRAS
- EFSA Status
- Authorized
- ADI
- No limit
- Last Review
- 2019
Related Additives
Other acidity regulators in the same family