Seasonal period: All year

Citric acid is an organic tricarboxylic acid which is present in most of the fruits, especially in citrus, such as the lemon and the orange.

It is a good preservative and a natural antioxidant that is added industrially in the packaging process of plenty of foods, like canned vegetable preserves.

In cuisine, it has different uses:

  • Give a touch of acidity to the dish with a pleasant citrus flavour.
  • Combined with bicarbonate, it can produce effervescence. 
  • Curdle milk to make fresh cheese. 
  • Added in small quantities to a bread dough, it facilitates fermentation and makes fluffier breads. 
  • It is a powerful antioxidant that avoids the rusting of fruits and vegetables after cutting them and exposing them to the environment. 
  • In general, it is an especially effective preservative for preserved products and pickles. 
  • When added to meat, it can soften it. 
Nutritional information (100.0 g)
Fiber 0.0 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 0.0 mg
Iron 0.0 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.1 g
Folic acid 0.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.