Professional Documents
Culture Documents
Citrus fruits: all of 'em. It's strongest in lemons and limes, which are up to 8%
citric acid by weight and can even be used to extract the chemical from; sour
oranges can also be used, so we assume that the more sour the fruit the higher the
citric acid content.
Berries and soft fruit: Almost all berries with the possible exception of blueberries.
Certainly found in: strawberry, raspberry, gooseberry, cranberry, redcurrant,
blackcurrant. Redcurrants are one of the worst offenders - redcurrant juice can be
used to replace lemon juice in jam recipes!
Exotic fruits: Pineapple, tamarind
Stone fruits: Cherries (apparently only a small amount)
Vegetables: Tomatoes, cayenne peppers (not the same as sweet peppers),
Jerusalem artichoke, lettuce (!)
Wine - as a by-product of fermentation, and to improve clarity
Cheese - Citric acid is used in the manufacturing process to help clot the milk faster.
It may be an integral part of making certain cheeses, especially mass-produced
mozzarella, but appears to be a by-product of industrialisation for most British
cheeses: the traditional method of adding bacterial culture to the milk and allowing it
to act slowly does not use added citric acid as far as I know. I don't, however, know
whether citric acid also appears naturally in cheese as a by-product of the bacterial
reactions. Conclusion: traditional (read: expensive) cheeses are likely to be safer,
but the jury's out overall.
Sourdough breads eg. rye bread - as a by-product of fermentation.