Uses in organic processing/handling: Allowed as an ingredient or processing aid. Used as an acidulant, pH control agent, flavoring, and as a sequestrant. It is used as a dispersant in flavor or color additives. Used as an ingredient in dietary supplements and a nutrient, sequestrant, buffer, antioxidant, firming agent, acidity regulator (in jams and jellies, soft drinks and wines), raising agent and emulsifying salt for many other products. It is also used to improve baking properties of flours, and as a stabilizer.
Reference on the National List (as of 1/28/19): §205.605 Nonagricultural (nonorganic) substances allowed as ingredients in or on processed products labeled as “organic” or “made with organic (specified ingredients or food group(s)).” (a) Nonsynthetics allowed: Acids (Citric—produced by microbial fermentation of carbohydrate substances; and Lactic).