Citric acid as a preservative

By | May 16, 2018

Citric acid: dangerous trick
Citric acid is generally a natural substance and therefore completely harmless. This is what it will be if it is not used as a central acid in innumerable foods and beverages. In this isolated form, citric acid is very dangerous to health. Among other things, it increases the absorption of aluminum in the body, promotes harmful oxidation processes, attacks cell membranes and destroys enamel teeth.

Citric acid as a preservative

Citric acid is everywhere
If you take a walk through a supermarket, you will experience lemon at all times. And not only in the fruit section

The mature image of the lemon of the sun can be found in innumerable containers of washing, rinsing, cleaning, decalcifiers, room odors and many other products. The illustration of the consumer should show that it is a natural freshness: freshness of lemon.

If you look closely at the labels of the final products, you will find them almost everywhere. The term “citric acid”, or “citric acid” written, is found in almost every list of ingredients.

Citric acid consumers
The illustrated images of Limón for home products and the Declaration of Citric Acid are linked to the list of ingredients for final products instinctively with lemon fruits by many consumers.

Therefore, these products give a natural appearance, which positively affects the purchasing behavior of customers accordingly.

Food additives generally bear the E 330 mark. However, since electronic numbers already have a bad image for many consumers, the term “citric acid” is often used as a label.

Consumers are also deliberately deceived by this route.

Citric Acid – Darling Food Industries
The use of citric acid in the food industry has taken enormous proportions, because it is now one of the most important additions to food production.

This is not surprising because citric acid has some technologically important properties. Therefore, it convinces the manufacturers of finished products through its function as a preservative and complex agent, as well as acid, acid regulator and molten salt.

Citric acid reduces the oxidation processes that accelerate the damage to food with oxygen or light.

At the same time, citric acid also prevents changes in odor, color and taste, which are also caused by oxidation processes. In this way, citric acid acts as an ideal preservative.

Citric acid as a complex agent
Complex agents generally have the ability to bind metals. These include heavy metals, such as. As lead, as well as light metal aluminum.

Therefore, citric acid as a complex agent makes the harmful effects of harmful minerals in food harmless. This seems very positive at first.

However, this property should be treated with citric acid with caution, taking into account that citric acid can cross the blood barrier of the brain. Then you can access the brain with minerals.


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