Citric acid is a dry acid derived from citrus fruits, as well as molasses and other carbohydrate foods, according to the ECAMA website. In concentrated form, it appears as coarse, dry, white crystals. Citric acid was first developed by Carl Wilhelm Scheele, a chemist from Sweden. This chemical is used as a food preservative, and to add an acidic flavor to foods. It is found as both a naturally-occurring substance and an additive in foods.
Citrus Fruits
Citric acid occurs naturally in citrus fruits and other fruits, according to the Net Wellness website. These fruits include oranges, lemons, limes, pineapple and grapefruit. Citrus fruits are also rich sources of vitamin C and antioxidants, which may help protect the cells the body against free radical damage.
Soft Drinks
Isolated citric acid is commonly added to commercial soft drinks, according to the Net Wellness website. This chemical is used as an acidifying agent, and gives soft drinks their characteristic tart flavor.
Berries
According to the Citric Acid Intolerance website, most berries, except blueberries, naturally contain citric acid. These include black and red currants, gooseberries, strawberries, cranberries and raspberries.
Vegetables
Although citric acid is most commonly associated with fruits, it is also found in vegetables, according to the Citric Acid Intolerance website. Vegetables such as lettuce, artichokes, tomatoes and cayenne peppers all contain this chemical.
Other Foods
Citric acid is used as a preservative and flavor enhancer in other foods and beverages. According to the ECAMA website, these include fruit juices, sherbet, candies, jellies and jams. Citric acid is also used in the winemaking process, notes the Citric Acid Intolerance website. Ice cream, chicken stock cubes, mayonnaise and tomato sauce may also contain citric acid.
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