Citric Acid

What Is Citric Acid?

Citric acid, sold as white crystals, has a sour taste when dissolved in water. Despite the name “sour salt,” it is not table salt (sodium chloride); it is the pure, crystalline form of the sour acid found naturally in lemons and other citrus fruits.

Even a small amount adds pronounced tartness, so it is a practical alternative when fresh lemon is unavailable or when tartness is wanted without adding liquid. Its sourness is sharp and clean.

Citric Acid Nutrition

Citric acid is a seasoning used in very small amounts to add tartness; its contribution to a meal’s nutritional value is negligible. For this reason, no detailed nutrition table is provided; its function is to add flavor (tartness).

How Should Citric Acid Be Used?

Because citric acid adds intense tartness, use only a very small amount and adjust to taste; it is usually added by the pinch or on the tip of a knife. Because it is a pure acid, do not taste it directly; rinse with water if it comes into contact with the eyes or skin.

This information is general; citric acid is a food (food additive), not a substitute for medical treatment.

How to Choose Citric Acid

Good citric acid is white, dry, free of lumps, and labeled “for food use.” Avoid products that are damp, clumped, or of unclear origin or intended use; use only food-grade citric acid in the kitchen.

• It should be white, dry, and free of lumps
• It should be labeled “for food use”
• Do not buy damp products

How to Store Citric Acid

Store citric acid in a sealed jar in a dry place; it absorbs moisture and clumps, so the jar should be kept dry. When stored properly, it keeps for a long time without spoiling.

How to Use Citric Acid in the Kitchen

Citric acid is most often used to balance tartness in soups, dolma and sarma (stuffed vegetables and grape leaves), sherbets and syrups, compotes, preserves and pickles, and some desserts; it is also used to delay browning in fruit. Dissolve it in water and add it a little at a time.

Can Citric Acid Replace Lemon?

It can largely replace lemon for tartness, but it does not provide fresh lemon’s aroma and fragrance. It is a practical alternative when only tartness is wanted; use lemon when aroma is also desired.

Frequently Asked Questions

Is citric acid table salt?

No. Despite its name, “sour salt” is not table salt. Citric acid adds tartness, not saltiness.

How much citric acid should be used?

Because it is intensely sour, start with a very small amount, such as a pinch or the tip of a knife, and add more to taste; too much will make the dish overly sour.

Why does citric acid prevent fruit from browning?

An acidic environment slows the reaction that causes cut fruit surfaces to brown; for this reason, citric acid water is used to preserve the color of fruits such as apples and pears.