Knowra Citric acid Citric acid Citric acid is a weak organic acid found naturally in citrus fruits and produced commercially by fermentation. Its sour taste and ability to bind metal ions make it useful in foods, medicines, and cleaning products.
Food additive : A substance added to food to alter its properties or support its production and storage. Citric acid is used to add sourness, regulate acidity, and help preserve foods.
Carboxylic acid : An organic compound containing one or more carboxyl groups, which can donate protons. Citric acid has three carboxyl groups that account for its acidic behavior.
Citrus : A genus of flowering trees and shrubs that includes oranges, lemons, and limes. Citrus fruits are familiar natural sources of citric acid.
Ascorbic acid : A water-soluble vitamin that also functions as an antioxidant. Unlike citric acid, ascorbic acid is vitamin C and serves as a reducing antioxidant.
Acidity regulator : A food ingredient that adjusts or maintains a product’s acidity. Citric acid sets acidity in beverages, confectionery, and other foods.
Acid dissociation constant : A numerical measure of an acid’s tendency to donate a proton in solution. Citric acid has three dissociation steps, each with its own acid dissociation constant.
Carl Wilhelm Scheele : A Swedish-German chemist who isolated and studied numerous chemical substances in the eighteenth century. Scheele isolated citric acid from lemon juice in 1784.
Acetic acid : A weak organic acid responsible for the characteristic sourness of vinegar. Acetic acid has one carboxyl group and a pungent vinegar flavor, unlike citric acid.
Chelation : The binding of a metal ion by a molecule at multiple sites. Citric acid binds metal ions, helping control oxidation and remove mineral deposits.
Conjugate base : The species formed when an acid donates a proton. Loss of protons from citric acid produces citrate ions.
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