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Organic Chemistry: What Is Citric Acid
Organic Chemistry: What Is Citric Acid
C itric acid was first derived from lemon juice by a Swedish researcher in 1784
Citric acid is found naturally in citrus fruits, especially lemons and limes. It’s what
gives them their tart, sour taste.
However, this manufactured form differs from what’s found naturally in citrus fruits.
For this reason, you may wonder whether it’s good or bad for you.
This article explains the differences between natural and manufactured citric acid,
and explores its benefits, uses, and safety.
The odorless and colorless compound was produced from lemon juice until the early
1900s when researchers discovered that it could also be made from the black mold,
Aspergillus Niger, which creates citric acid when it feeds on sugar
It’s also used to stabilize or preserve medicines and as a disinfectant against viruses
and bacteria.
lemons
limes
oranges
grapefruits
tangerines
pomelos
Other fruits also contain citric acid but in lesser amounts. These include:
pineapple
strawberries
raspberries
cranberries
cherries
tomatoes
Food Industry
Manufactured citric acid is one of the most common food additives in the world.
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organic chemistry سمر صالح عمران
Sodas, juices, powdered beverages, candies, frozen foods, and some dairy products
often contain manufactured citric acid.
It’s also added to canned fruits and vegetables to protect against botulism, a rare but
serious illness caused by the toxin-producing Clostridium botulinum bacteria
Citric acid is a compound originally derived from lemon juice. It’s produced today
from a specific type of mold and used in a variety of applications.
While not naturally occurring, citric acid is also a byproduct of cheese, wine, and
sourdough bread production.
The citric acid listed in the ingredients of foods and supplements is manufactured —
not what’s naturally found in citrus fruits
This is because producing this additive from citrus fruits is too expensive and the
demand far exceeds the supply.
SUMMARY
Lemons, limes, and other citrus fruits are the predominant natural sources of citric
acid. Other fruits that contain much less include certain berries, cherries, and
tomatoes.
Food Industry
Manufactured citric acid is one of the most common food additives in the world.
Sodas, juices, powdered beverages, candies, frozen foods, and some dairy products
often contain manufactured citric acid.
It’s also added to canned fruits and vegetables to protect against botulism, a rare but
serious illness caused by the toxin-producing Clostridium botulinum bacteria.
2
organic chemistry سمر صالح عمران
It’s added to medicines to help stabilize and preserve the active ingredients and
used to enhance or mask the taste of chewable and syrup-based medications
Citric acid is commercially sold as a general disinfectant and cleaning agent for
removing soap scum, hard water stains, lime, and rust.
Metabolizes Energy
Citrate — a closely related molecule of citric acid — is the first molecule that forms
during a process called the citric acid cycle.