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Acidity regulatorINS 330
E330
Citric acid
What you need to know
Citric acid gives a fresh, sour taste and helps preserve food by making it more acidic. It occurs naturally in citrus fruit but is mostly made by fermentation.
It is one of the most widely used and lowest-concern additives. The body handles it as a normal part of energy metabolism.
The only minor caution: very frequent contact with strongly acidic drinks can contribute to tooth-enamel wear over time.
Where it stands, by region
The same additive can be approved in one country and banned in another. This is the divergence that matters most.
| 🇦🇺AU / NZ | Approved Permitted (FSANZ Food Standards Code). |
| 🇪🇺EU | Approved Permitted (EFSA). |
| 🇺🇸US | Approved Permitted (FDA). |
| 🇨🇦CA | Approved Permitted (Health Canada). |
Health evidence
How settled the science is for each area — not how dangerous. “Unknown” means not enough good studies yet.
Hyperactivity & behaviour
Unknown
Allergy & intolerance
Unknown
Gut microbiome
Unknown
Metabolic effects
Unknown
Carcinogenicity
Unknown
Cardiovascular
Unknown
2-hydroxypropane-1,2,3-tricarboxylic acid. Produced by Aspergillus niger fermentation. JECFA ADI 'not specified'.
Synthesis: Fermentation-derivedADI Not specified (acceptable)