About
Citric acid is a weak organic tricarboxylic acid (C₆H₈O₇) found naturally in citrus fruits; commercially, ~99% of supply is produced via Aspergillus niger fermentation and used extensively as an acidity regulator, antioxidant synergist, sequestrant, flavouring, and preservative in foods and beverages worldwide.
Safety summary
JECFA assigns a group ADI of 'NOT LIMITED' for citric acid and its calcium, potassium, sodium, and ammonium salts, while the EU Scientific Committee on Food (1990) classified the ADI as 'not specified', both denoting a very low safety concern at normal food-use levels. A 2018 PubMed case series raised concern that commercially manufactured citric acid produced via Aspergillus niger may trigger inflammatory reactions—including respiratory symptoms and GI distress—in susceptible individuals possibly due to residual fungal proteins, though large-scale controlled studies have not been conducted. No IARC carcinogenicity classification exists for citric acid.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | ADI designated 'not specified' by the Scientific Committee on Food (SCF) in 1990, meaning total daily intake at its present uses does not pose a safety concern; authorised as E330 (acid, acidity regulator, antioxidant synergist, sequestrant) under Regulation (EC) No 1333/2008 across a wide variety of food categories including peeled/cut fruits and vegetables, canned goods, dairy, dressings, and beverages.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Approved as INS 330 at GMP levels across multiple food categories under FSS (Food Products Standards and Food Additives) Regulations 2011; also approved as a processing aid for unripened cheese (paneer/chhana), as a sequestrant in oils and fats and instant tea, as a pH standardisation agent in all foods, and as a catalyst for sugar inversion in sugar syrups per FSSAI 2024 Processing Aids Direction.source |
| JECFA (JECFA (FAO/WHO)) | Approved | <cite index="8-2">ADI 'NOT LIMITED' — group ADI for citric acid and its calcium, potassium, sodium, and ammonium salts (JECFA meeting 17/49).</cite> Functions: acid, antioxidant synergist, sequestrant, flavouring agent (INS 330).source |
| FDA (Food and Drug Administration) (United States) | Approved | GRAS status under 21 CFR 182.1033 (sequestrant) and 182.6033 (nutrient/dietary supplement); permitted at GMP in dressings (Part 169), canned fruit juices (Part 146), cheese (Part 133), and oleomargarine (Part 166); also permitted as a processing aid under 21 CFR 173.165. |
Who should approach with care
Research citations
- 1WHO. JECFA Database — Citric acid (INS 330). apps.who.int
- 2FDA. Citric acid — Code of Federal Regulations Title 21 §184.1033. accessdata.fda.gov
- 3FDA. Food Additive Status List – Citric Acid (21 CFR 182.1033, 182.6033). fda.gov
- 4EU. Commission Regulation (EU) 2020/1419 amending Annex II to Regulation (EC) No 1333/2008 as regards the use of ascorbic acid (E 300) and citric acid (E 330) on white vegetables, 2020. eur-lex.europa.eu
- 5PubMed. Potential role of the common food additive manufactured citric acid in eliciting significant inflammatory reactions contributing to serious disease states: A series of four case reports, 2018. pmc.ncbi.nlm.nih.gov
- 6PubMed. Potential role of the common food additive manufactured citric acid in eliciting significant inflammatory reactions contributing to serious disease states: A series of four case reports, 2018.