Citrus fruits naturally contain citric acid, a weak organic acid with the chemical formula C6H8O7. It is a step in the citric acid cycle, which all aerobic organisms go through throughout metabolism. The food and beverage sector uses more than 70% of the more than a million tons of citric acid anhydrous suppliers produced each year as an acidifier or antioxidant to preserve or improve the flavors and fragrances of fruit juice, ice cream
