Safety grading GREEN – SAFE
Citric acid (E330) is classified here as GREEN because it is naturally found in citrus fruits and is widely recognized as safe. It is one of the most commonly used food acids and preservatives worldwide. The body naturally metabolizes citric acid during the Krebs cycle, making it a normal part of human biochemistry. Regulatory authorities such as the FDA and EFSA classify citric acid as Generally Recognized as Safe (GRAS).
Health concerns are minimal. Large quantities may cause mild stomach upset, dental erosion if consumed in excess in acidic beverages, or irritation in individuals with gastroesophageal reflux disease (GERD). Overall, citric acid is not associated with toxicity or long-term health risks when consumed within typical dietary amounts.
Should You Avoid E330?
No, for most people citric acid is completely safe. Sensitive individuals prone to heartburn or enamel erosion may want to moderate intake from sour candies and acidic drinks. Otherwise, there is no reason to avoid citric acid, as it is both natural and beneficial in food processing.
Common Uses
- Soft drinks, energy drinks, and fruit juices (to add acidity and enhance flavor)
- Sweets and candies (for sour taste)
- Cheese and dairy products (to stabilize and balance pH)
- Jam, marmalade, and preserves (to prevent microbial spoilage)
- Processed meats (as acidity regulator and preservative)
- Home cleaning products and cosmetics (due to acidity and chelating properties)
Common names / Synonyms
- 2-hydroxy-1,2,3-propane-tricarboxylic acid
- Lemon salt
- Sour salt
- Citrate (in salt forms like sodium citrate, potassium citrate)
What is it?
Citric acid is a weak organic acid that occurs naturally in citrus fruits such as lemons, limes, and oranges. Industrially, most citric acid is produced not by extracting from fruit but by fermenting sugars with the mold Aspergillus niger. This biotechnological process allows large-scale, low-cost production. After fermentation, citric acid is purified and crystallized into a white, odorless, crystalline powder.
In foods, citric acid serves multiple functions: it enhances tartness, preserves freshness by lowering pH, prevents browning, and chelates trace metals that catalyze spoilage. In beverages, it balances sweetness and acidity to create a refreshing taste. In dairy and cheese, it helps emulsify and regulate consistency. Beyond food, citric acid is widely used in detergents, cosmetics, and pharmaceuticals for its pH-regulating and antioxidant properties.
Because it is metabolized naturally in the body as part of cellular respiration, citric acid poses no risk of bioaccumulation or toxicity. Its history of safe use in both natural foods and industrial applications makes it one of the most trusted additives.
Where it’s allowed (EU vs US)
Citric acid is permitted globally as a food additive without restrictions. In the EU it is listed as E330, while in the US it is considered GRAS (Generally Recognized as Safe). Both jurisdictions allow its use across a wide range of food categories.