Sodium citrate is produced through a process that involves the neutralization of citric acid. Citric acid, which is a natural organic acid found in citrus fruits, corn, and other foods, can be produced in various ways, including extraction from fruits, yeast fermentation, or solvent extraction. In large-scale manufacturing, citric acid is often produced by fermenting molasses or other sugar stocks with the fungus _Aspergillus niger_. The resulting liquid is then filtered and the citric acid is separated by precipitation[1].
The citric acid is then neutralized with sodium hydroxide (NaOH) or sodium carbonate to form sodium citrate. This reaction results in a highly soluble and stable compound. The mixture is heated and then evaporated until crystallization occurs. The crystallized sodium citrate is typically sold as white, crystalline trisodium citrate dihydrate. This process ensures the production of high-quality sodium citrate, which is widely used in various industries, including food, pharmaceuticals, and personal care products[2][1][3].
Sodium citrate is generally recognized as safe (GRAS) for human consumption in food and beverages by regulatory bodies such as the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA). When consumed within recommended guidelines, sodium citrate is considered safe for most people, including children, pregnant women, and breastfeeding mothers. It is commonly used in low concentrations in food products and beverages, and these levels are typically well within safe limits. However, it is important to adhere to dosage recommendations, especially when sodium citrate is used in supplementary or medicinal forms, to avoid any potential adverse effects, particularly for individuals with chronic health conditions such as kidney or cardiovascular diseases[1].
The safety of sodium citrate in food and beverages also depends on the absence of contamination risks. While sodium citrate itself does not pose significant contamination risks, the production and sourcing of citric acid, from which sodium citrate is derived, can be critical. There is no inherent risk of heavy metal contamination or heavy pesticide use directly associated with sodium citrate, as it is a highly purified compound. However, the raw materials used in its production, such as citrus fruits or microbial fermentation products, must be sourced from environments free of heavy metal and pesticide contamination. Additionally, proper manufacturing and handling practices are essential to prevent pathogen risks. Regulatory oversight ensures that sodium citrate used in food and beverages meets stringent safety standards, minimizing the risk of contamination[1][2][3].
Hundreds of ingredients are entering the US food supply every year. Not to mention, the hundreds of tainted products with unlabled toxic contaminiants. Join so you can shop with ease of mind.