Citric Acid (Lemon Salt): Properties, Applications, and Key Uses in the Food Industry
- Sanita
- Dec 1
- 3 min read
Updated: 2 days ago
Citric Acid, commonly known as Lemon Salt, is one of the most versatile and widely used organic acids and food additives globally, valued for its natural sour taste, strong acidification properties, and ability to enhance flavour, preserve freshness, and stabilize products.
Naturally found in citrus fruits and commercially produced through fermentation, it plays indispensable roles in beverages, confectionery, canned foods, sauces, and numerous processed items.
Its multifunctional benefits—as an acidulant, preservative, flavour modifier, and stabilizing agent—make it essential in modern food manufacturing, especially as demand grows for natural, plant-derived ingredients and effective solutions for pH adjustment, preservation, and flavour balancing.
Table of Content
What Is Citric Acid?
Citric acid (C₆H₈O₇) is a weak organic acid naturally occurring in lemons, limes, and other citrus fruits. Industrial production is carried out through microbial fermentation, primarily using Aspergillus niger, resulting in high-purity food-grade citric acid.
Key Characteristics
Appearance: Colourless, white crystalline powder or granular form
Taste: Strongly acidic with a sharp, clean sourness
Solubility: Highly soluble in water
Functionality: Acidulant, chelating agent, stabilizer, antioxidant synergist
Forms: Anhydrous and monohydrate varieties
Because of its pleasant tart flavour and excellent safety profile, citric acid is one of the most common additives in food formulations worldwide.
What are the Benefits of Citric Acid (Lemon Salt) for the Food Industry?
Acidulant and pH Control
Citric acid is widely used to adjust acidity in foods and beverages.
It provides:
Control over microbial growth
Improved product stability
Enhanced shelf life
Accurate pH adjustments in formulations
Its clean, refreshing acidity makes it especially suitable for beverages, confectionery, and fruit-flavoured products.
Flavour Enhancer
Citric acid boosts and balances flavour by:
Intensifying fruit notes
Enhancing sweetness perception
Providing a refreshing sourness
Masking off-notes in complex formulations
It is essential in soft drinks, candies, syrups, and flavoured water.
Preservative and Antioxidant Synergist
Citric acid acts as a chelating agent, binding metal ions that catalyse oxidation. This helps:
Prevent rancidity in oils and fats
Maintain colour and freshness in fruit products
Stabilize flavours and vitamins
Improve the effect of other antioxidants
Its preservative role is especially important in long-shelf-life foods and beverages.
Texture and Gelling Control
Citric acid is used in combination with pectins and gelling agents to:
Set jams, jellies, and marmalades
Improve firmness in fruit-based products
Stabilize dairy products and desserts
Its acidification effect activates pectin’s gelling properties.
Leavening Agent Component
Citric acid is often included in effervescent tablets, baking powders, and instant beverages. When combined with sodium bicarbonate, it produces carbon dioxide, creating:
Effervescence
Lightness in baked goods
Fizzy beverage effects
Common Applications in the Food Industry
Citric acid is used in nearly every food category:
Soft drinks, energy drinks, flavoured waters
Jams, jellies, fruit preserves
Candies, gummies, and confectionery
Dairy products (cheese, ice cream)
Processed fruits and canned vegetables
Bakery products
Sauces, dressings, marinades
Meat and seafood processing (as a pH regulator and antioxidant synergist)
Its versatility makes it indispensable across both industrial and consumer product formulations.
Product Presentation and Commercial Forms
Citric acid is available in a variety of grades and formats tailored to different applications.
Citric Acid Anhydrous
Low moisture content
Preferred in dry mixes, powders, bakery goods, and tablets
Citric Acid Monohydrate
Slightly larger particles
Common in beverages, syrups, and liquid formulations
Fine Powder Grade
Rapid solubility
Used in instant beverages, effervescent formulations, and confectionery
Granular Grade
Low dust, excellent flow
Ideal for high-speed production lines and food processing equipment
Coated Citric Acid
Modified release profile
Used in bakery and moisture-sensitive formulas to prevent premature reactions
Quality Standards
Most food-grade citric acid complies with:
FCC
USP/EP
E330 (EU food additive)
GB standards
Storage and Handling
To maintain quality and strength:
Store in a cool, dry place
Keep away from moisture and metal contamination
Use airtight packaging such as PE-lined bags or fibre drums
Citric acid is hygroscopic, so moisture control is essential.
Market Trends and Industry Insights
Demand for citric acid continues to rise due to:
Growth of the global beverage market
Increased consumption of flavoured and functional foods
Clean-label preference for natural or naturally-derived acids
Expansion of processed food production
Rising use in natural preservation systems
Citric acid’s safety, versatility, and cost-effectiveness ensure its ongoing dominance in the acidulant category.
Conclusion
Citric acid—also known as lemon salt—is a cornerstone ingredient in the global food industry. Whether used to enhance flavour, preserve freshness, control acidity, or support texture development, it consistently delivers reliable performance across countless applications. Its compatibility with modern processing techniques and its consumer-friendly profile make it essential for both traditional and innovative food formulations.
From beverages and bakery to confectionery, dairy, and processed foods, citric acid remains one of the most versatile and valuable additives in food manufacturing today.
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