Citric acid is a weak organic acid. In biochemistry, the conjugate base of citric acid, citrate, is important as an intermediate in the citric acid cycle, and therefore occurs in the metabolism of virtually all living things. Citric acid anhydrous exists in greater than trace amounts in a variety of fruits and vegetables, most notably citrus fruits. Lemons and limes have particularly high concentrations of the acid; it can constitute as much as 8% of the dry weight of these fruits.
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Citric acid anhydrous has been used as an additive to soft drinks, beer, and seltzer, and occurs naturally in many juices. This causes a problem in measurement because the standard measuring technique for sugar is refractive index. The discovery of citric acid has been credited to the 8th century Persian alchemist Jabir Ibn Hayyan. In this production technique, which is still the major industrial route to citric acid used today, cultures of A. niger are fed on a sucrose or glucose-containing medium to produce citric acid.
Others: DL-Malic Acid DL-Tartaric Acid
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