Citric Acid

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These free-flowing, translucent white crystals are used in a variety of different applications mainly to add a tangy flavor in beverages; preserve flavor, appearance and consistency in canned fruits and vegetables; soften water in household cleansing products and to help create the bubbling and fizzing effect in effervescent tablets and bath bombs and fizzing bath salts. They are anhydrous meaning they don't contain any moisture and have a strong, tart, acidic flavor without any odor. Our citric acid is very high quality in that it meets the standards of the Food Chemical Codex (FCC), the United States Pharmacopoeia (USP), the British Pharmacopoeia (BP), and the European Pharmacopoeia (EP). It is a non-GMO product and is free from any recombinant DNA technology involvement.

Production Method

Our citric acid is produced through a fermentation process of dextrose (sugar) from corn using the bacteria Aspergillus niger. Although citric acid occurs naturally in citrus fruits, producing citric acid through the bacteria process is the most common way in modern times due to the lack of supply of citrus fruits compared to the demand for citric acid.

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Country of Origin


Suggested Uses

Citric acid has a variety of uses in the food, body care and home cleaning industries. Within the food industry it is used as a flavoring and food preservative mostly in beverages. Within the body care industry when combined with sodium bicarbonate (baking soda) it is used to create an effervescent (bubbly) effect in bath bombs and fizzing bath salts. Also, within the body care industry, it is added to creams and body gels as an acidulent (lowers the pH value). Known to be a chelating agent in that it binds metals in water creating a softening effect, it is used in the household cleaning industry to make cleansers and detergents foam and work better. Some even use citric acid to help clean coffee machines. The amount to use depends on the final application and your own recipes. It blends very easily with other ingredients without leaving a grainy feeling in the end product. 

Shelf life and Storage

Product shelf life is dependent on storage conditions and is highly variable. Product should be stored under cool, dry conditions and in a humidity controlled environment in a sealed container. Industry standard for product, when stored under optimum conditions, is 60 months from the date of manufacture. 


Please note that this information has not been evaluated by the Food and Drug Administration and is for educational purposes only. 

This information is not intended to diagnose, treat, cure or prevent any disease.
MSDS (Material Safety Data Sheets are available upon request. 

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