The microbial production of citric acid, first discovered in 1893, didn’t become an important method until World War I disrupted the export of Italian citrus. Then, in 1917, James Currie discovered that certain strains of Aspergillus niger (a mold) could efficiently produce citric acid. Once this method became feasible on an industrial scale, it became the major means of producing citric acid on an industrial scale and remains so today. Cultivating Aspergillus niger, and allowing it to metabolize sucrose or glucose, is an efficient and inexpensive means to produce citric acid. The food and beverage industries account for a majority of the world’s citric acid. As a strong edible acid, it is predominantly used as both a flavoring agent and a preservative in products such as soft drinks and candies. This effective organic preservative can be found on food and drink labels as E330. Citric acid is considered an acidulant. Acidulants are chemical additives used to impart a more acidic flavor to foods and beverages. As an acidulant, citric acid is different from acidity regulators, or pH control agents. While citric acid is often used to add a tart, sour, or acidic flavor to foods and drinks, its use is not intended to modify the stability of food or enzymes within it. As an acid, using citric acid in foods can also create an environment that inhibits bacterial growth. As a food preservative, citric acid is commonly found in a variety of food ranging from jams and candy to canned goods and meat products. Citric acid can also be used to create an acidic environment that facilitates the ripening process for cheese making. Did you know that citric acid is a powerful cleaning agent? Many all-natural household cleaners contain small amounts of citric acid to help eradicate water stains and messes. Thanks to its pleasant citrus smell, it also makes a nice deodorizer, too. Many carpet companies use carpet cleaning solutions that include pharmaceutical-grade citric acid.
