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Cargill’s citric acid — available as a liquid or anhydrous product — is an odorless food additive with a tart, acidic taste. Our anhydrous citric acid is a translucent white crystal which is slightly hygroscopic and melts at 307°F.
Citric acid is used in a broad array of applications, including foods and beverages (primarily as an acidulant, preservative and flavor enhancer), pharmaceuticals, household detergents and cosmetics.
Citric acid functions
- Provides tartness, modifies sweetness, enhances flavors
- Adjusts pH, acts as a mild preservative
- Offers buffering and is a sequestrant
Applications
- Beverages
- Beverages - Alcoholic
- Dairy: Processed Cheese
- Fruits & Vegetables: Jams & Jellies, Preserves
- Meat & Fish
- Other
Cargill nature-derived citric acid and its salts, sodium citrate and potassium citrate, are familiar ingredients that combine label-friendly acceptance with robust functionality.
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Naturally occurring in citrus fruits and living organisms, citric acid is a label-friendly powerhouse of flavor, preservation, stabilization and more…sustainably made via fermentation.
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Citric acid occurs in citrus fruits like lemons, limes and oranges. Today, it is produced cost-effectively for food processing needs via fermentation.
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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.