E330 CITRIC ACID
Citric acid is a compound present in all living organisms, as it participates in the metabolic processes of the various cells of the body. In nature it is found, in high doses, in citrus fruits, strawberries, kiwis and many other fruits, while industrially it is produced by the fermentation of molasses by the fungi of the genus Aspergillus niger.
Citric acid helps antioxidants to carry out their anti-radical action; this is due to its ability to fix metals, preventing these substances from acting as catalysts in oxidation reactions. Therefore, citric acid is not an antioxidant compound in itself, but it is especially used as an acidity regulator and as an aromatic compound. Furthermore, it helps to increase the firmness of the jelly in jams and helps to reduce the formation of dark areas in fruit (or similar compounds) caused by enzymes.
Citric acid is contained in many foods, such as fruit juices and nectars, sodas, instant soups, frozen fish, jams, creams, non-emulsified vegetable and animal oils and fats, chocolate, cocoa, baked goods, food for infants, and even raw meats; in reduced doses, citric acid and its derivatives can also be added to frozen vegetables to preserve the "bright" color of the vegetables.
Citric acid is a component of body cells that is broken down and used by the human body without any side effect. In rare cases, allergic reactions have been found. In high doses, moreover, it can cause local irritation and pyorrhea.
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It is also used in the form of its salts which are:
- E331 SODIUM CITRATE or SODIUM CITRATE → has 3 subgroups:
- E331a MONOSODIUM CITRATE
- E331b DISODIUM CITRATE
- E331c TRISODIUM CITRATE
Sodium citrate is a synthetically produced, but naturally identical compound.
It can be contained in ice cream creams, sliced cheeses, sparkling drinks, sweets, wine.
It does not appear to present any negative side effects at the moment.
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- E332 POTASSIUM CITRATE or POTASSIUM CITRATE → has 2 subgroups:
- E332a MONOPOTASSIUM CITRATE
- E332b DIPOTASSIUM CITRATE
Potassium citrate is a synthetically produced, but natural-identical compound and is used as a buffer for binding metal ions, as well as a nutrient source for yeasts (in special fermented products).
It can be contained in cheese, condensed milk, low-sugar jam, milk powder, cream, baked goods, dessert mixes, sparkling drinks, confectionery, wine.
In people without kidney disease, it has no negative side effects, as it is eliminated in the urine.
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- E333 CALCIUM CITRATE or CALCIUM CITRATE → has 3 subgroups:
- E333a MONOCALCIUM CITRATE
- E333b DICALCIUM CITRATE
- E333c TRICALCIUM CITRATE
Calcium citrate is the calcium salt of citric acid; again, it is a synthetically produced, yet naturally identical compound. It is used as a buffer to bind metal ions and improve the texture of canned vegetables.
It can be added to a few products due to its limited solubility, in particular to cheeses, sugared almonds, sparkling drinks and wine.
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