Citric acid

Citric acid is a natural compound found in citrus fruits such as lemons, limes, and oranges, known for its intensely sour and refreshing flavor. In cooking, it is primarily used as an acidulant, preservative, and flavor enhancer, adding a touch of balanced acidity to various preparations, from beverages to jams and sauces.

Citric acid is commonly obtained through the fermentation of sugars by certain bacteria or can be extracted directly from citrus fruits. It is an essential ingredient in modern gastronomy due to its ability to regulate the pH of foods and preserve their freshness, in addition to enhancing flavors and acting as an antioxidant.

Regarding its properties, citric acid is an excellent natural preservative that helps prevent oxidation and the growth of microorganisms in food. It also contributes to improving the texture and color of many recipes.

In different Hispanic American countries, citric acid is also known as "citric acidulant", "lemon acid", or simply "citrate", terms used in culinary contexts and the food industry to refer to this same ingredient.