E331i - Mononatriumcitrat

Origin

Monosodium citrate is a sodium salt of citric acid. It is produced by the partial neutralization of citric acid with a source of sodium, such as sodium hydroxide or sodium carbonate, followed by crystallization and drying. Citric acid itself is naturally found in citrus fruits, but for commercial production, it is typically produced by fermentation of sugars using *Aspergillus niger*.

Usage

Monosodium citrate is widely used in the food and beverage industry as a flavoring agent, pH regulator, buffering agent, and emulsifier. It helps to control the acidity of foods and beverages, preventing spoilage and maintaining a consistent flavor profile. It is also used to improve the texture and stability of processed foods. In the pharmaceutical industry, it is used as an anticoagulant and to control the pH of certain medications. Typical applications include beverages, processed cheeses, jams, jellies, and processed fruits and vegetables. It is also used in some cleaning products and detergents.

Side Effects

Monosodium citrate is generally recognized as safe (GRAS) by regulatory agencies like the FDA when used in accordance with good manufacturing practices. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) for citric acid and its salts, including monosodium citrate, as 'not limited,' meaning that at the levels typically used in food, it does not pose a health risk. However, excessive consumption of citric acid and its salts may cause mild gastrointestinal discomfort in some individuals. There are no known significant long-term health risks associated with its consumption at normal levels.