What is really behind citric acid?

When we hear "citric acid," we immediately think of fresh lemons. But the truth is different: The citric acid in our food usually doesn't come from the fruit itself, but from a biotechnological process involving mold. Sounds unappealing? Read on – we've done the research for you.

🍋 Citric acid – natural or industrial?

Citric acid (also known as citric acid, E 330) is produced industrially primarily through the fermentation of sugar with the mold Aspergillus niger . Raw materials such as molasses or corn are often used. The process is efficient and well-tested—even patented. One example: US2970084A – Citric Acid Fermentation.

In some countries—such as the US and China—genetically modified fungal strains are even used to increase yields. This is currently not permitted in the EU. Nevertheless, it still leaves a bad taste in the mouth, as antibiotics are sometimes used to prevent contamination.

🔬 What does citric acid do in our body?

Our body actually produces citric acid itself – as an intermediate in the citric acid cycle (also known as the Krebs cycle). There, it helps extract energy from nutrients. Citric acid is therefore by no means "unnatural" but a completely normal part of our metabolism.

⚠️ Critical: Binding of heavy metals

Citric acid can bind heavy metals like aluminum and form so-called chelate complexes. This has two aspects:

• Positive : In medicine, citric acid is used to remove heavy metals from the body.
• Problematic : These complexes are highly soluble and can even cross the blood-brain barrier. Studies suggest that aluminum citrate may have neurotoxic effects in the brain (Yumoto et al., 2000).

✅ Safe or not?

Authorities such as the FDA (US) and the EFSA (EU) consider citric acid safe as long as it is used in legally permitted amounts. However, the large number of processed products containing isolated citric acid increases daily intake—especially in children or people with impaired detoxification.

🧭 Conclusion: What does this mean for you?

Citric acid isn't a dangerous foreign substance—it's part of our metabolism. However, its industrial production and excessive consumption through processed foods raise legitimate questions:

• Where does the citric acid in my food come from?
• What is my daily intake?
• Are there alternatives in the kitchen?

Tip from Food Sherlock: Pay attention to the ingredient lists! Citric acid is hidden under the code E 330. And: The less processed a product is, the less citric acid it contains.

📚 Sources & Studies

• Clark, D.S. (1962). Citric acid production by fermentation . Industrial & Engineering Chemistry.
• Yumoto, S. et al. (2000). Aluminum citrate uptake by brain cells . Brain Research.
• EFSA Journal (2021). Re-evaluation of citric acid (E 330) .
• US2970084A. Patent link
• US8950583B2. Detoxification with citric acid