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E330Fine

Citric acid

Group: Acidity regulators · in the book

Harm level1 of 5No concern

In plain words

Citric acid occurs naturally in citrus fruit, but for food it is made by fermentation. It adds a sour taste and extends the shelf life of drinks, sweets, jams and canned foods.

Where you find it: drinks, jams, confectionery, canned food

Our recommendation

No need to avoid it.

Possible risks and effects

  • No relevant risk known at normal intake.
  • Frequent sour drinks and sweets can erode tooth enamel.

For experts

A tricarboxylic acid produced industrially by fermenting sugars with the mould Aspergillus niger; it is a natural intermediate of the Krebs cycle. It serves as an acidifier, acidity regulator and metal chelator that supports antioxidants. It is permitted at quantum satis in the EU and is not considered a safety concern.

Check another E-number

More from this group

E338Phosphoric acidE339Sodium phosphatesE340Potassium phosphatesE341Calcium phosphatesE450DiphosphatesE451TriphosphatesE452PolyphosphatesE325Sodium lactate

This information is educational and based on EFSA assessments and available studies; it does not replace medical advice. With allergies, intolerances or illness, follow your doctor’s advice.