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Citric acid

Citric acid suppliers and sourcing guide

Citric acid is a tricarboxylic acid found naturally in citrus fruit and in many other plant and animal tissues. Nearly all commercial citric acid is made by fermenting sugars or starch hydrolysates with the mold Aspergillus niger, then recovering, purifying and crystallizing the acid. Brands buy it as anhydrous or monohydrate crystals and powders, or as a 50 percent solution, for tartness and pH control in drinks, gummies, powders and personal care products.

See suppliersWhat to ask for on the COA
Also known as
2-hydroxy-1,2,3-propanetricarboxylic acid · E330 · citric acid anhydrous · citric acid monohydrate
Facts checked
November 2026

Forms and grades of citric acid

Suppliers sell different products under the same name. Specify the one you need.

  • Anhydrous

    Water-free crystals sold in mesh grades from coarse granular to fine powder; the most common form for dry blends and tablets.

  • Monohydrate

    Crystals carrying one molecule of water, so about 9 percent more material is needed to deliver the same amount of acid as the anhydrous form.

  • Solution

    Liquid citric acid, commonly around 50 percent, for beverage plants and processors that meter acid by pump.

  • Encapsulated

    Citric acid coated with a fat or other carrier to delay its release, used in meat products, confections and chewing gum.

  • Non-GMO and organic-compliant

    Grades fermented from non-GMO substrates, and fermentation-derived grades sold for use in certified organic products.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Assay (titration)
Citric acid content on an anhydrous basis by titration with sodium hydroxide, reported against the Food Chemicals Codex (FCC) or USP range.
Water (Karl Fischer)
Water content, which confirms whether the lot is anhydrous or monohydrate and flags moisture pickup.
Impurity tests
Oxalate, sulfate and readily carbonizable substances, the standard FCC/USP purity tests for citric acid.
Lead and heavy metals
Lead and other metals by ICP-MS or ICP-OES against the supplier's specification.
Sulfated ash
Residue on ignition, a check on inorganic carryover from the purification process.
Particle size
Sieve analysis for granular and powder grades, which affects dissolution, flow and dusting.

Storage, lots and expiry

Storage and shelf life

Citric acid picks up moisture and cakes, so keep it sealed in lined bags in a cool, dry area off the floor. Monohydrate can lose water in warm, dry storage and anhydrous can gain it in humid rooms, so steady conditions matter. Shelf life is set by the supplier's specification, and older stock is usually retested for water and appearance before use.

Lots and expiry dates

Record whether each lot is anhydrous or monohydrate and its mesh grade, since a swap changes both dose and dissolution. Note the country of origin and fermentation substrate if you make non-GMO or organic claims, and rotate first-expiring lots first (FEFO).

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Citric acid suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking citric acid suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell citric acid? Request a listing

Frequently asked questions

What forms of citric acid can brands buy?

Common forms include anhydrous, monohydrate, solution, encapsulated and non-GMO and organic-compliant. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for citric acid include?

Expect assay (titration), water (Karl Fischer), impurity tests, lead and heavy metals, sulfated ash and particle size, each with its method, specification and result for that lot.

How should citric acid be stored?

Citric acid picks up moisture and cakes, so keep it sealed in lined bags in a cool, dry area off the floor. Monohydrate can lose water in warm, dry storage and anhydrous can gain it in humid rooms, so steady conditions matter. Shelf life is set by the supplier's specification, and older stock is usually retested for water and appearance before use.

What is the regulatory status of citric acid?

21 CFR 184.1033 affirms citric acid as GRAS for use in food with no limitation other than current good manufacturing practice. 7 CFR 205.605(a) lists citric acid produced by microbial fermentation of carbohydrate substances as a nonsynthetic substance allowed in products labeled organic. Health Canada's List of Permitted Acidity Regulators and Acid-Reacting Materials includes citric acid.

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