Cargill citric acid
Cargill produces citric acid via Aspergillus niger fermentation of corn-derived dextrose, providing acidification, flavor enhancement, preservation, and chelation for beverages, confectionery, dairy, and processed food applications.
Overview
Citric acid is the world's most widely used organic acid in food and beverage manufacturing. Cargill produces it through submerged fermentation of Aspergillus niger using corn-derived dextrose as feedstock. The product serves multiple functions: pH adjustment and acidification, flavor enhancement (tartness), preservation (antimicrobial activity at low pH), and metal chelation (preventing oxidative discoloration).
Technical specifications
- Production: Aspergillus niger submerged fermentation of corn-derived dextrose
- Functions: acidification, flavor enhancement (tartness), preservation, metal chelation
- Grades: anhydrous, monohydrate, granular, fine
- Applications: beverages (carbonated and non-carbonated), confectionery, dairy, jams, sauces, canned goods, cleaning products
- Regulatory: FDA GRAS, EU approved, globally accepted food ingredient
Technology readiness level
TRL 9 — established fermentation product from Cargill's corn processing operations.
About Cargill
Cargill is a global leader in agricultural, food, and industrial products, with a strong focus on sustainability and innovation in bio-based solutions.
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