Listing and annotation: Citric acid - produced by microbial fermentation of carbohydrate substances
Use: As a natural non-agricultural product allowed as an ingredient/processing aid in or on processed products labeled as "organic" or "made with (specified organic ingredients/food groups)".
Common applications: Derived from citrus fruits by fermentation of crude sugars. It is also extracted form citrus fruits and occurs naturally in coffee and peaches. It is a flavoring for beverages, ice cream, candy, baked goods and chewing gum. Citric acid is used to neutralize lye employed in peeling vegetables as an adjuster of acid-alkalinity in fruit juices, wines, jams, jellies, canned fruit, etc. Also prevents off-flavors in fried potatoes. Removes trace metals and brightens color in various commercial products. Employed as a preservative, sequestering agent, to adjust acid-alkali balance, as a foam inhibitor and plasticizer in cosmetics.
Reference: 7 CFR 205.605(a)
Date listed: 2002
Sunset Date: 6/27/2017