Citric Acid E330
acidulant — Primarily natural (fermentation).
2-hydroxypropane-1,2,3-tricarboxylic acid
CAS: 77-92-9
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Citric Acid?
Citric acid (E330) is one of the most widely used food additives globally, occurring naturally in citrus fruits — particularly lemons and limes, which contain 5–8% citric acid by weight. Commercial citric acid is produced through fermentation of carbohydrate substrates using Aspergillus niger mold, a process developed in the early 20th century that largely replaced extraction from citrus fruits. It serves multiple functions in food as an acidity regulator (to control pH and provide tartness), flavor enhancer, and preservative in beverages, candies, jams, dairy products, and convenience foods. Citric acid and its salts (E331-E333) are approved in all major regulatory jurisdictions and are considered safe without a specified ADI, as they are natural metabolic intermediates in the human citric acid cycle.
? Did You Know?
Citric Acid occurs naturally in citrus fruits (lemons, limes, oranges) and berries. Many people consume it daily without realizing it's also a listed food additive.
Global production scale: Over 2 million tonnes are produced annually, making it one of the most widely manufactured food additives in the world
Citric Acid is produced through fermentation — the same biological process used to make bread, beer, and yogurt.
Detailed Regulatory Assessment
European Union (EFSA)
Widely permitted in most food categories without specific limits
Official EFSA LinkUnited States (FDA)
Generally Recognized As Safe with no specific limitations
Japan (MHLW)
Widely used without specific restrictions
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Natural Occurrence
The most abundant organic acid in citrus fruits, giving them their characteristic sour taste. Lemons and limes contain 5-8% citric acid by weight.
Manufacturing
Commercially produced by fermentation of glucose or sucrose using the black mold Aspergillus niger. This method replaced extraction from citrus fruits in the early 20th century. Over 2 million tonnes are produced annually, making it one of the most widely manufactured food additives in the world.
Applications Beyond Food
Used as a pH adjuster and chelating agent in skincare, haircare, and bath products.
Buffering agent, effervescent tablets, blood anticoagulant (sodium citrate form).
Descaling agent, cleaning products, water softener, metal polish, concrete admixture.
Natural cleaning agent, limescale remover, descaler for coffee machines and kettles.