Citric acid

A water-soluble acid extracted from the juice of citrus fruits—lemons, limes, and grapefruits—as well as other acid fruits, such as pineapples. It can also be produced by the fermentation of glucose. It is sold in both dry crystal form (as a white powder) and in liquid form. It is added to sugar syrups to prevent crystallization. With its strong, tart taste, it is also used to add flavoring to foods and beverages and to produce jams, jellies, and cordials. Additionally, it can be used as a food additive, acting as a pH control agent, preservative, or antioxidant in processed and canned foods.