Citric acid

What it is

The sharpness of citrus fruit. One of the most widely used additives in food: it adds tartness, controls acidity and protects colour. Usually produced by fermentation rather than from fruit.

What it does

• Acid

  Increases acidity, adding a sharp taste.

• Antioxidant

  Slows the reaction with oxygen that turns fats rancid and cut fruit brown.

• Acidity regulator

  Controls how acidic or alkaline a food is.

• Sequestrant

  Binds trace metals that would otherwise spoil colour or flavour.

Regulatory position

• European Union

  Authorised for use in food

  Regulation (EC) No 1333/2008

Authorisation in one country says nothing about another, and the absence of a record here is not evidence either way. Where precision matters, follow the citation to the regulation itself.