Comparing E330 - Citric acid vs E341 - Calcium phosphates

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Overview

E330 - Citric acid

Citric acid (E330) is a tart, sour-tasting acid found naturally in citrus fruits and used widely in foods and drinks. It helps control acidity, keeps flavors bright, and protects color and freshness in many products.

E341 - Calcium phosphates

Calcium phosphates (E341) are a group of calcium salts of phosphoric acid used in foods mainly as leavening acids, anti-caking agents, and acidity regulators. They also serve as calcium sources for fortification and help stabilize powders and blends. In ingredient lists, you may see them as monocalcium phosphate, dicalcium phosphate, or tricalcium phosphate.

Synonyms

E330

Citric acid

E341

Calcium phosphates

calcium phosphate

calcium phosphates

E 341

E-341

Functions

acidity regulator sequestrant

acidity regulator anticaking agent carrier raising agent stabilizer

Origins

Products

Found in 95,503 products

Found in 17,598 products

Search rank & volume

#1996.8K / mo🇺🇸U.S.

#12811.6K / mo🇺🇸U.S.

Awareness score

×0.15

under-aware

×0.10

under-aware

Search volume over time

Interest over time for 2 keywords in U.S. during the last 10 years.

Interest over time for 5 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.