Comparing E240 - Formaldehyde vs E330 - Citric acid
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Interest over time for 3 keywords in U.S. during the last 10 years.
Interest over time for 2 keywords in U.S. during the last 10 years.
Popular questions
What is formaldehyde used for?
Primarily to make industrial resins, plastics, and disinfectants; as a food additive (E240) it was historically used as a preservative but is not permitted in the EU or US due to safety concerns.
What does formaldehyde smell like?
It has a strong, sharp, pungent (antiseptic) odor that is irritating and noticeable even at very low concentrations.
Is formaldehyde toxic?
Yes—it's acutely irritating/toxic and is classified as a known human carcinogen; it's not allowed as a food additive, though small amounts naturally present in foods are rapidly metabolized.
What does formaldehyde do to the body?
It reacts with tissues (proteins and DNA), causing eye, nose, and throat irritation and, at high doses, chemical burns if ingested; chronic inhalation increases certain cancer risks, though the body also produces and quickly metabolizes small amounts to formate and CO2.
Does fireball have formaldehyde in it?
No—Fireball does not contain added formaldehyde; a past European issue concerned propylene glycol, not formaldehyde.
Is citric acid bad for you?
At typical food levels, citric acid (E330) is considered safe by major regulators (GRAS; EFSA/JECFA). Concentrated or frequent acidic exposure can irritate the mouth/stomach or contribute to tooth enamel erosion.
Where does the citric acid cycle occur?
In eukaryotic cells it occurs in the mitochondrial matrix; in bacteria it occurs in the cytosol.
What does citric acid do to your body?
It is a normal intermediate in energy metabolism and is readily metabolized to carbon dioxide and water. Citrate can bind minerals, which may enhance absorption of some and help prevent certain kidney stones by increasing urinary citrate.
Where does citric acid come from?
It occurs naturally in citrus fruits, but most food-grade citric acid is produced by fermenting sugars (e.g., from corn, beet, or cane) with Aspergillus niger.
How is citric acid made?
Industrially, sugars are fermented with Aspergillus niger to produce citric acid, then it is recovered and purified—often by precipitating calcium citrate and converting it back with sulfuric acid or via ion-exchange/crystallization.