Comparing E330 - Citric acid vs E507 - Hydrochloric acid
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Found in 95,503 products
Found in 15 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.
Is hydrochloric acid a strong acid?
Yes—hydrochloric acid (E507) is a strong mineral acid that dissociates almost completely in water; in foods it’s used only in dilute amounts.
What is hydrochloric acid used for?
In foods, E507 is used to acidify and control pH, and as a processing aid in sugar/starch hydrolysis and gelatin production.
What does hydrochloric acid do?
It lowers pH to adjust acidity for flavor, texture, and microbial control, and can catalyze hydrolysis reactions during processing. Any residual acid is typically neutralized or highly diluted in the final product.
Is hydrochloric acid dangerous?
Concentrated hydrochloric acid is highly corrosive and can cause severe burns and harmful fumes. In foods, food‑grade HCl used at good manufacturing practice levels is considered safe (GRAS in the U.S.; permitted as E507 in the EU).
Is hydrochloric acid flammable?
No—hydrochloric acid is non‑flammable, though it can react with some metals to release flammable hydrogen gas and emits corrosive fumes.