In 1933 in Czechoslovakia, and in 1935 in Leningrad, production of citric acid from sugar was set up by biochemical synthesis using yeast fungi. Today citric acid is extracted from beet molasses.
The European coding system for food additives has assigned citric acid the index E330. Functionally, this substance is an acidity regulator and antioxidant, and it also boosts the effect of antioxidants such as ascorbic acid. Citric acid is one of the mildest compared with other food acids, has a pleasant sour taste and is very popular in the food and medical industries.
There's a lot of citric acid in fruits, vegetables and berries, especially in citrus fruits, pomegranates and currants. It stimulates the secretion of gastric juice, which increases appetite and helps food be absorbed better.
Recipes with citric acid
are represented by confections (candy,
jams
,
jelly
,
ice cream
, mousses) and drinks (alcoholic and soft), where it acts as an acidulant and flavor enhancer. Very little of it is needed. For example, only half a percent of a piece of candy is citric acid. Recipes for some canned foods also call for it, since E330 makes a good preservative and replaces the more harmful vinegar. In the oil-and-fat industry, citric acid protects products from the rancidity of fats, margarine and animal-based butter.
Besides that, this acid is used in cosmetics: lotions, balms, creams, shampoos, masks, hair fixatives and so on. Here it's valued as a pH-balance regulator.
Preserve and acidify – cook at home with citric acid!
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