Citric acid
Citric acid (E330) is a mild acid found naturally in citrus fruit and produced industrially by fermentation, used as an acidity regulator and antioxidant in a huge range of foods and drinks. EFSA considers it safe with no numeric intake limit; it is one of the most benign common additives.
Citric acid occurs naturally in citrus fruit and is central to the body’s own energy metabolism (the citric-acid cycle). Industrially it is made by fermenting sugars with Aspergillus niger.
It regulates acidity, sharpens flavour, and helps preserve foods by chelating metal ions. EFSA classes it as safe with an acceptable daily intake "not specified" (the least restrictive category), so it is rated as a low-concern additive.
On the label
- E-number
- E330
- INS number
- INS 330
- Functional class
- Acidity regulator
- Also known as
- Food acid 330 · Acidifier 330 · Acidity regulator 330 · INS 330
Frequently asked questions
Both, in a way. Citric acid occurs naturally in citrus fruits, but the E330 used in food is not squeezed from fruit — more than 90% of the world’s supply is manufactured by fermenting sugars with the mould Aspergillus niger. The molecule produced is chemically the same citric acid found in lemons.
Regulators treat it as safe at the levels used in food. Citric acid is an authorised food additive in the EU under Regulation (EC) No 1333/2008, and the US FDA lists it as “generally recognised as safe” (GRAS) with no limit other than good manufacturing practice. It is also a compound your own body makes and uses in normal energy metabolism (the citric-acid / Krebs cycle). This is general information, not medical advice.
Yes. Industrial citric acid (E330) is produced by fermenting plant-based sugars (such as glucose derived from corn) with the fungus Aspergillus niger, and contains no animal-derived ingredients.
It is used mainly as an acidity regulator — it adds or balances a sour, tart taste and controls pH — and it also helps protect colour and flavour. It is one of the most widely used additives and is authorised for these purposes as a food additive in the EU.
For most people at the levels used in food, no side effects are expected — it is a substance the body produces naturally, and regulators set no numerical intake limit on it. EU safety reviews note citric acid is handled as a normal dietary component. Occasional anecdotal reports of citric-acid intolerance exist but are rare and not well established; this is general information, not medical advice.
Chemically, yes — it is the identical molecule. The only difference is the source: E330 is made by fermentation with Aspergillus niger rather than extracted from fruit. Some labels use the term “manufactured citric acid,” but there is no chemical difference in the acid itself.
Yes — it contains no animal-derived material. It is produced by fermenting sugars with the mould Aspergillus niger rather than extracted from citrus fruit. The same applies to a vegetarian diet.
Yes — the additive itself contains no gluten. A gluten-free claim belongs to the finished product, though — check the pack, not the additive.
It is produced by fermenting sugars with the mould Aspergillus niger rather than extracted from citrus fruit and contains no animal-derived material, so the additive itself is not inherently non-halal. Certification applies to a finished product rather than to an additive, so a halal certification mark on the pack is the authoritative signal.
Citric acid is among the least concerning additives on a label: EFSA classes it as safe and set no numerical acceptable daily intake, meaning no limit was judged necessary. It occurs naturally in citrus fruit and in the body's own energy cycle. The only routinely reported effect is dental enamel erosion from frequent acidic drinks, which is about the drink rather than the additive.