Citric acid is an organic chemical compound that is very often and willingly added to food products. Interestingly, citric acid can be obtained both naturally and synthetically. What are the properties and uses of citric acid and is it not harmful to our he alth?

Citric acid(LatinAcidum citricum ) has the symbolE330 , and it's under nim is most commonly found on labels. Its main task is to lower the pH of the products to which it is added to improve their taste and - most importantly - extend their shelf life. So it is a popular antioxidant and acidity regulator, but not a preservative.

Citric acid - what is it and how is it obtained?

Citric acid is an odorlesswhite powderwith a strongly sour taste (1 teaspoon replaces 20 tablespoons of natural lemon juice). It is commonly believed that citric acid is made only from lemons. This is not entirely true. Citric acid is a compound that occurs naturally in various fruits, including:

  • lemons
  • blackcurrant
  • raspberries
  • pineapples
  • strawberries

It also occurs inliving organisms(in every cell), performing very important functions in them, including by taking part in the burning of carbohydrates.

Industry extracts the citric acid naturally from thecitric fermentation process . It happens with the participation of the nutrient solution of refined sugar and the so-called black mold, i.e. fungi of the genus Aspergillus Niger.

Citric acid can also be madesynthetically- this method was patented in the United States at the beginning of the 20th century.

Citric acid - properties

  • acidifies the products so that they last longer;
  • lower pH also has a positive effect on vitamins, microelements and antioxidants contained in food products - they are more stable and easier to digest;
  • gives a refreshing lemon flavor and aroma to products;
  • prevents discoloration of fruits and vegetables;
  • is an effective cleaning agent - it is suitable for cleaning fittings as well as for descaling washing machinesand kettles

Citric acid - application

The properties of citric acid are widely used in the food, wine, brewing, chemical and even pharmaceutical industries. It is most often added to:

  • drinks
  • fruit and vegetable products
  • sauces
  • processed meat, poultry and fish
  • confectionery, ice cream
  • oils
  • spice
  • dairy products (e.g. in processed cheese it acts as an emulsion stabilizer)
  • wine and beer (prevents the liquors from clouding)
  • oils (thanks to them fats do not go rancid)
  • cleaners based on natural ingredients
  • effervescent tablets and some medications

Citric acid - is it harmful?

There are many myths about citric acid. Some people believe that it issafe for human he alth . Others suspect it ina carcinogenic effect , seeing it as causes, among others, stomach cancer.

Unfortunately, there are no studies that would unambiguously indicate the harmfulness or harmlessness of citric acid. Despite this, reports on the carcinogenicity of this substance seem to be greatly exaggerated and unscientific due to the fact that it is present in every cell in our body.

Observations only indicate that consuming too much citric acid may adversely affect the body's calcium balance and accelerate the process of tooth decay (if we add it to tea instead of lemon). You should also be careful about taking acid with certain medications - then it can cause too much release or absorption of certain substances and harmful metals.

As in everything else, you need to use common sense and consume citric acid in not too large amounts. For now, it is considered one of the safest food additives.

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