What's the deal with citric acid? Why is it added to everything?

What's the deal with citric acid? Why is it added to everything?

Mike Stoklasa's Worst Fan Shirt $21.68

Homeless People Are Sexy Shirt $21.68

Mike Stoklasa's Worst Fan Shirt $21.68

  1. 2 months ago
    Anonymous

    make things sour

    • 2 months ago
      Anonymous

      That can't be the real reason. It's in my sweet tea, in my spicy chips, in my powdered donuts...

      • 2 months ago
        Anonymous

        The Tang is everywhere, anon. Within all.

        • 2 months ago
          Anonymous

          Do an experiment and pick up a random packaged product at home or next time you go to the grocery store. 9 times out of 10, it will have citric acid added to it.

          • 2 months ago
            Anonymous

            Manufactured citric acid is one of the most common food additives in the world.

            It’s used to boost acidity, enhance flavor, and preserve ingredients

            • 2 months ago
              Anonymous

              Did you know they grow citric acid from black mold in a lab?

              • 2 months ago
                Anonymous

                The citric acid listed in the ingredients of foods and supplements is manufactured — not what’s naturally found in citrus fruits

                This is because producing this additive from citrus fruits is too expensive, and the demand far exceeds the supply.

              • 2 months ago
                Anonymous

                Thanks, ChatGPT. I already knew that. It's like 90% is made from mold, then they just add it to your food without asking.

              • 2 months ago
                Anonymous

                Most of it is made in China (gross).
                Home brewers use citrix acid to lower the pH of the beer or wine before adding the yeast. Because the yeast are more acid-tolerant than bacteria. This helps the yeast to dominate in their quest to consume every molecule of sugar, and piss out the alcohol we all enjoy.

              • 2 months ago
                Anonymous

                I doubt that. But if it were true, it's not like it would have mold spores in it, so I wouldn't care.

              • 2 months ago
                Anonymous

                Look it up, it's true.

                https://en.m.wikipedia.org/wiki/Citric_acid

                >In 1917, American food chemist James Currie discovered that certain strains of the mold Aspergillus niger could be efficient citric acid producers, and the pharmaceutical company Pfizer began industrial-level production using this technique two years later, followed by Citrique Belge in 1929. In this production technique, which is still the major industrial route to citric acid used today, cultures of Aspergillus niger are fed on a sucrose or glucose-containing medium to produce citric acid.

                https://en.m.wikipedia.org/wiki/Aspergillus_niger

                >A. niger produces a wide variety of secondary metabolites, some of which are mycotoxins called ochratoxins, such as ochratoxin A. Contamination by filamentous fungi, such as A. niger, occurs frequently in grapes and grape based products resulting in contamination by ochratoxin A (OTA). OTA, a clinically relevant mycotoxin, can accumulate in human tissue and cause a variety of serious health conditions.Potential consequences of OTA poisoning include kidney damage, kidney failure and cancer but the United States Food and Drug Administration (FDA) has not set maximum permissible levels of OTA in food unlike the EU that set maximum permissible levels in a variety of food products.

              • 2 months ago
                Anonymous

                >niger
                kekkkkkk

              • 2 months ago
                Anonymous

                I told you it was black mold.

              • 2 months ago
                Anonymous

                I told you it was black mold.

                learned something new but it doesnt really bother me, i enjoy blue cheese and brie

              • 2 months ago
                Anonymous

                Well so do I, but I don't like them putting black mold in my food and fricking up the taste of everything. I can only find ONE brand of sweet tea that doesn't taste like lemon tea, and thatvis Gold Peak. The other brands even sell "lemon tea" separately as if the regular sweet tea was just regular, but then you drink it and it's like battery acid. It tastes like it's off like milk that went sour. Once you notice it, you can't un-notice it.

              • 2 months ago
                Anonymous

                it seems like they're extracting the citric acid from the mold, not taking the mold itself

              • 2 months ago
                Anonymous

                Welcome to Biotechnology. Lots of compounds are produced by metabolically engineered bacteria pumping out secondary metabolites en masse.
                Citric acid is also produced by every living being as its necessary for the citrate cycle which allows us to make lots of ATP from breathing.

              • 2 months ago
                Anonymous

                Good news they're not putting mold in your tea autismo

                And have you ever considered just making your own tea, seeing as it only involves boiling fricking water you moronic piece of shit?

              • 2 months ago
                Anonymous

                >A niger produces
                Yeah, no, that's just not happening.
                Don't trust wikipedia, it's full of obvious lies.

              • 2 months ago
                Anonymous

                But nigers reproduce a lot, usually out of wedlock

              • 2 months ago
                Anonymous

                >A. niger soured my grapes

              • 2 months ago
                Anonymous

                Wait til you learn where penicillin comes from. Or cheese. Or any fermented foods.

          • 2 months ago
            Anonymous

            I wasn't denying. I bet it makes foods more addictive, even if the tang is covered over with other flavours.

          • 2 months ago
            Anonymous

            yeah because 9/10 times a little bit of acid makes things tastier

      • 2 months ago
        Anonymous

        >It's in my sweet tea, in my spicy chips
        Both of these things often have lemon or lime added. Citric acid is a cheap alternative to that.

        >in my powdered donuts...
        Probably a preservative in this case. Or perhaps trying to mimic the tang of buttermilk.

        • 2 months ago
          Anonymous

          >>in my powdered donuts...
          >Probably a preservative in this case. Or perhaps trying to mimic the tang of buttermilk.
          citrus brightens any flavors, it's like salt or vinegar. they have this shit down to a science, it's probably just enough citric acid to draw the flavors out without actually tasting like citrus

      • 2 months ago
        Anonymous

        >It's in my sweet tea,
        Lemon flavor tartness effect for cheaper
        >spicy chips
        Tang effect for cheaper than vinegar

      • 2 months ago
        Anonymous

        It has a sour taste, and it acts a preservative. Citric acid prevents cells from "maturing" as quickly, and when the cells do break down the citric acid reacts with broken down bits rendering them sour but safe. It also can lower the pH making things pretty acidic. A lot of microorganisms don't like this and as a result it stalls their growth. Another side effect of it's preservative properties is that it preserves color, which is pretty nice.
        Given how safe it is compared to other options, its no wonder that its in everything. Cleaning products, makeup, food, hygiene products, and so forth. Food chemistry is fun.

  2. 2 months ago
    Anonymous

    It's a preservative

  3. 2 months ago
    Anonymous

    Just makes everything better.

  4. 2 months ago
    Anonymous

    acidity improves flavour almost as much as fat, sugar, or MSG. it's the #1 cause of bland homemade food, because people never think to add a dash of lemon juice to their shit.

    • 2 months ago
      Anonymous

      honestly vinegar is such a sleeper ingredient, especially if you're trying to eat healthier
      it really makes your dishes so much more bold without adding any extra calories to the situation

      • 2 months ago
        Anonymous

        This malt vinegar is great on fish dicks

        • 2 months ago
          Anonymous

          >fish dicks
          ?

  5. 2 months ago
    Anonymous

    So you don't get scurvy, the government knows what's best for you.

    • 2 months ago
      Anonymous

      >scurvy
      You're thinking of ascorbic acid.

  6. 2 months ago
    Anonymous

    It's a cheap non-toxic preservative.

  7. 2 months ago
    Anonymous

    cuts down on bitterness

  8. 2 months ago
    Anonymous

    Soda syrup maker here. Try making soda without it. It tastes off. I can't explain it better than they but my syrups, regardless of flavour, will almost always taste like something is missing without it. I would guess that the same is true for other foods.

  9. 2 months ago
    Anonymous

    you can mix it with baking soda to make an emulsifying salt for homemade american cheese

    • 2 months ago
      Anonymous

      Alternatively you can just buy the sodium citrate

  10. 2 months ago
    Anonymous

    I always have a large bag in my kitchen. Instead of dish washing liquid, I soak dirty dishes in citric acid a warm tap water and the place a cupful of hot water and citric acid on the middle rack. Dishes come out spotless as does the dishwasher.

    Cleans coffee maker and other appliance. Put it in a spritzer, shake and clean off counters.

    Doesn't stink like vinegar. Cheaper too.

  11. 2 months ago
    Anonymous

    It's used to keep acidity at a controlled level as it is a weak acid (and food safe). In particular, if things are getting too acid, it makes them less so. That's called buffering.
    Keeping acidity controlled helps food last longer without discoloring or tasting bad.

  12. 2 months ago
    Anonymous

    lowkey anti oxidant, vit c is a stronger version

Your email address will not be published. Required fields are marked *