Citric acid is a white, crystalline, weak organic acid present in most plants and many animals as an intermediate in cellular respiration. Citric acid contains three carboxyl groups making it a carboxylic, more specifically a tricarboxylic, acid.the name citrus originates from the Greek kedromelon meaning apple of melon for the fruit citron. Greek works mention kitron, kitrion, or kitreos for citron fruit, which is an oblong fruit several inches long from the scrublike tree Citrus medica. Lemons and limes have high citric acid content, which may account for up to 8% of the fruit's dry weight.

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Citric Acid is an acidulant and antioxidant produced by mold fermentation of sugar solutions and by extraction from lemon juice, lime juice, and pineapple canning residue. it is the predominant acid in oranges, lemons, and limes. it exists in anhydrous and monohydrate forms. the anhydrous form is crystallized in hot solutions and the monohydrate form is crystallized from cold (below 36.5°c) solutions. anhydrous citric acid has a solubility of 146 g and monohydrate citric acid has a solubility of 175 g/100 ml of distilled water at 20°c. a 1% solution has a ph of 2.3 at 25°c. it is a hygroscopic, strong acid of tart flavor.