Citric acid

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Other names for citric acid

Naturally Fermented Citric Acid
Anhydrous Citric Acid
Citric Acid Powder
Citric acid transglutaminase

Synopsis of citric acid

Citric acid is a naturally occurring organic acid found abundantly in citrus fruits such as lemons, limes, oranges, and grapefruits. It plays a key role in cellular energy production as an intermediate in the Krebs cycle (citric acid cycle)—the series of chemical reactions used by all aerobic organisms to generate energy through the oxidation of carbohydrates, fats, and proteins. In the human body, citric acid helps regulate acid–base balance, chelate minerals like calcium and magnesium, and support metabolic function.

In food and supplement manufacturing, citric acid is widely used as a flavor enhancer, preservative, and pH stabilizer due to its sour taste and acidity. It is a common ingredient in effervescent tablets, beverages, and digestive aids. From a health perspective, citric acid has been studied for its ability to enhance mineral absorption, particularly calcium and magnesium, and may reduce the formation of kidney stones by increasing urinary citrate levels and alkalinizing urine.

Medicinally, citric acid is often used in combination with alkaline salts (e.g., potassium citrate, sodium citrate) to treat metabolic acidosis, kidney stone prevention, and urinary tract disorders. It also has mild antioxidant and detoxifying effects, and may help chelate heavy metals by binding to toxic minerals and aiding in their elimination.

Most commercially produced citric acid today is not extracted from fruit but rather made via fermentation of sugars using Aspergillus niger, a type of fungus. It is considered safe and generally well tolerated, although in rare cases it can cause irritation or allergic responses in sensitive individuals, particularly when used in large quantities in processed foods or cosmetics.

Historical Use:
The use of citrus fruits for health and preservation dates back thousands of years, especially in the Mediterranean, Middle East, and Asia. Though citric acid was not isolated or chemically understood until the 18th century, its effects were observed through the use of lemon and lime juice in treating conditions like scurvy, a vitamin C deficiency marked by fatigue, inflammation, and poor wound healing.

In 1784, Swedish chemist Carl Wilhelm Scheele first isolated citric acid from lemon juice, which marked the beginning of its use as a distinct compound in medicine and food preservation. By the 20th century, the industrial production of citric acid had expanded, particularly after World War I, when demand for safe food preservatives increased. It quickly became a staple in pharmaceuticals, particularly in digestive formulas, electrolyte powders, and effervescent medications.

Though citric acid has no tradition as an isolated herbal remedy, its fruit sources—especially lemon and lime—have been cornerstones of natural medicine, valued for their ability to cleanse the body, stimulate digestion, and reduce internal heat. Traditional systems such as Ayurveda and Unani used sour fruit preparations to balance pitta (fire) and improve bile flow, indirectly drawing on the effects of citric acid long before it was identified scientifically.

Today, citric acid remains widely used in functional health products, including alkalizing agents, mineral chelates, digestion aids, and detoxification protocols, often bridging modern biomedical science and ancient dietary wisdom.

Citric acid is used for these health conditions

Kidney Stones (Scientific)

This ingredient is used to support these body systems

None