Citric acid
A weak acid found naturally in citrus fruit, added to food and drink for sourness and to regulate acidity, also acting as a mild antioxidant.
What is it?
A weak organic acid that occurs naturally in lemons, limes and other citrus fruit. The commercial version is made by fermenting sugars with the mould Aspergillus niger, then purifying the acid.
What does it do?
Adds a sour, tangy taste and lowers acidity to a set level. It also binds metal ions, which helps slow browning and rancidity and supports preservation.
Where you will see it
Across a huge range of products: soft and energy drinks, squashes, sweets, jams and preserves, tinned fruit and vegetables, sauces, ready meals, baked goods and dairy desserts. On a label it reads as 'citric acid' or 'E330'.
What the science says
A very well-studied acid
Citric acid is part of the body's own energy cycle and is consumed in large amounts from fruit, so it has been examined by food regulators for decades. Expert committees set no numerical daily limit because intake from normal food use is not considered a health hazard. The main practical note is that, like other dietary acids, it is acidic enough to erode tooth enamel when sipped often in very acidic drinks.
JECFA established a group ADI 'not limited' (later expressed as 'not specified') for citric acid and its calcium, potassium, sodium and ammonium salts.
EFSA re-evaluated citric acid (E330) and concluded there was no safety concern at the reported uses and use levels, keeping the acceptable daily intake unspecified.
Laboratory studies found citric acid caused more enamel and dentine erosion than phosphoric acid across the pH range of soft drinks.
About 90% of commercial citric acid is produced by submerged fermentation using the mould Aspergillus niger.
Where it stands with the regulators
Who should be careful
Most people consume citric acid daily from fruit and processed food. Because it is acidic, frequent sipping of very acidic drinks can wear tooth enamel over time, so using a straw and not sipping continuously helps. A small number of people report sensitivity linked to the Aspergillus niger fermentation process. On a label it appears as 'citric acid' or 'E330'.
The honest read
This is one of the most ordinary, long-established additives in the food supply. It is the same acid that makes a lemon sour, it appears in a vast number of everyday products, and food regulators set no numerical daily limit for it.
Related additives
Common questions
Is E330 banned in the UK?
No. Citric acid is an approved food additive in the UK and EU and is permitted across a wide range of foods, in most cases at quantum satis (the minimum amount needed to do the job).
Is citric acid bad for you?
Citric acid is a natural fruit acid that the body also makes during normal energy production, and regulators set no numerical daily limit for it. The main practical point is dental: like other dietary acids, frequent acidic drinks can erode tooth enamel over time.
What foods contain E330?
A huge range, including soft and energy drinks, squashes, sweets, jams, tinned fruit and vegetables, sauces, ready meals, baked goods and dairy desserts.
Is E330 vegan?
Yes. Commercial citric acid is produced by fermenting sugars with the mould Aspergillus niger, with no animal-derived ingredients.
Sources
Aaron Keen is the founder of NutraSafe. He researches and writes every additive entry himself, from the primary sources. About the research →
This is a guide, not medical advice. If an additive affects you, speak to your GP or a dietitian.
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