Food Acids
AdditiveOverview
Food acids including citric, phosphoric, and lactic acids serve as pH adjusters and preservatives in 80% of packaged beverages and processed foods. Industrial acids are manufactured through fermentation or chemical synthesis, not fruit extraction.
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Ingredient variations
Common forms
Citric acid, lactic acid, phosphoric acid, acetic acid
Function
Acids control pH for safety and stability, enhance flavors, and prevent microbial growth. They enable precise pH targets critical for industrial food safety and quality standards.
Sources
Citric acid is produced through Aspergillus niger fermentation of corn syrup, phosphoric acid from phosphate rock treatment, and lactic acid through bacterial fermentation. None come from traditional sources.
Health Considerations
Industrial acids may trigger inflammatory responses in sensitive individuals. High phosphoric acid intake has been associated with mineral absorption interference in observational studies.
Regulatory
FDA grants GRAS status to food acids with Good Manufacturing Practice limits. No requirement to disclose production method despite consumer assumptions about natural sources.
Products Containing Food Acids
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