citric acid

Citric acid is a weak organic acid with the molecular formula C6H8O7. It occurs naturally in citrus fruits and is widely used as an additive in foods and beverages for its tart flavor, as well as a preservative and antioxidant. Industrially, it is produced by fermentation of sugars using Aspergillus niger. Citric acid acts as a chelating agent, binding metal ions to enhance solubility and prevent scale buildup in water systems. In pharmaceuticals and dietary supplements, it serves as an excipient for pH adjustment or buffering. Biochemically, citric acid is a key intermediate in the citric acid (Krebs) cycle—an essential metabolic pathway for energy production in aerobic organisms[1][2][3][5]. It also finds use in cosmetics (as an alpha hydroxy acid), cleaning products (for descaling), blood preservation (as an anticoagulant), and industrial processes such as electroplating[4][6].

Other names

anhydrous citric acid2-hydroxypropane-1,2,3-tricarboxylic acidsour salt