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E330AcidulantLow concern
Citric Acid
In plain words
The short version
A weak organic acid found in citrus fruits, used to add tartness and act as a preservative.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
No ADI required. Naturally occurring central intermediate in human energy metabolism (the citric acid cycle). High concentrations may erode tooth enamel over time.
The detail
First isolated from lemon juice by Carl Scheele in 1784. Industrial production today relies on fermentation by the mold Aspergillus niger from corn or sugar feedstocks.
Used in soft drinks, candies, jams, dairy products, and canned vegetables. Provides tart flavor, lowers pH for preservation, chelates metal ions, and acts as a synergist with antioxidants.
Colorless crystalline solid, very soluble in water. Triprotic acid with pKa values of 3.13, 4.76, and 6.40.
Permitted globally with no quantitative restrictions for most applications.
Sources
- WHO JECFA database — Citric acid (INS 330): group ADI 'not limited' — Joint FAO/WHO Expert Committee on Food Additives (WHO), 1973. No ADI required (ADI 'not limited')
- US eCFR — 21 CFR 184.1033 Citric acid (affirmed as GRAS), current as of 13 Oct 2026 — US Food and Drug Administration / Office of the Federal Register, 2026. Permitted with no quantitative limit (US: good manufacturing practice only)
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.