Comparing E330 - Citric acid vs E224 - Potassium metabisulphite
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Found in 95,503 products
Found in 466 products
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Interest over time for 2 keywords in U.S. during the last 10 years.
Interest over time for 3 keywords in U.S. during the last 10 years.
Popular questions
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.
How much potassium metabisulfite per gallon of wine?
About 0.3 g per US gallon (≈50 ppm as SO2), or 1 Campden tablet per gallon; adjust to wine pH and confirm with a free SO2 test.
How much potassium metabisulfite per gallon of mead?
Start with ~0.3 g per US gallon (≈50 ppm as SO2), or 1 Campden tablet per gallon; mead’s typically higher pH may require more to reach the target molecular SO2, and stabilization often also uses potassium sorbate.
Is potassium metabisulfite harmful?
At permitted food levels it’s generally considered safe, but sulfites can trigger asthma or allergic‑like reactions in sensitive individuals; the powder/solutions are irritating, so avoid inhalation and skin/eye contact.
When to add potassium metabisulfite to wine?
Add at crush to limit wild microbes and oxidation, then maintain appropriate free SO2 after fermentation during aging/racking and just before bottling based on pH.
How much potassium metabisulfite per gallon?
About 0.3 g per US gallon (≈50 ppm as SO2), or 1 Campden tablet per gallon; measure free SO2 and adjust for your beverage’s pH.