El Citric acid both in its natural and additive form, it is found in an incredible range of foods, fortunately its organic intolerance It is relatively minimal when its origin is natural, but nevertheless, due to the substances used in the manufacture of citric acid as an additive, it can manifest allergic or rejection situations.
In general, we all know that citric acid is the one obtained precisely from citrus fruits, that is, in its natural form, with lemons and limes being the richest fruits in their content of up to 8 or even 10 percent of the acid in relation with the weight of the fruit. Other natural sources of citric acid They are most berries (with the exception of blueberries), cayenne peppers, cherries, artichokes, lettuce, pineapple, tamarind and tomatoes.
Some foods produce citric acid as a by-product of reactions between bacteria, for example most wines, sourdough breads and a large number of cheeses. Due to this secondary phenomenon of citric acid results from a natural fermentation processSome people are sensitive and may be allergic or intolerant of such foods.
In the era of World War I, American researchers found that they could obtain citric acid on a large scale using mold Aspergillus niger, discovery that led to the launch in 1919, as the first commercial citrus operation in the United States, beginning its production in New York City.
Despite the use of molds and various chemicals in its manufacturing process, citric acid is recognized as safe by the US. Food and Drug Administration (FDA) however, a small percentage of the population may be especially sensitive to molds or sulfur derivatives, and may experience allergic reactions to the additive form of citric acid, in particular children, pregnant women and the elderly.
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