The Role of Citric Acid in the Soft Drink and Energy Beverage Industry

An Essential Ally

Citric acid (C₆H₈O₇) is one of the key ingredients responsible for the vibrant taste, stability, and longevity of soft drinks and energy beverages. Extracted from citrus fruits such as lemons and oranges or produced through microbial fermentation with Aspergillus niger, this ingredient plays fundamental roles in the beverage industry.

But why is it indispensable? In this article, we explore its applications, technical functions, and impact on the final product quality.

1. What is Citric Acid?

Citric acid is a tricarboxylic organic compound characterized by the presence of three carboxyl groups (COOH), which provide its mild acidity and high solubility in water. In the beverage industry, it is found in two main forms:

• Monohydrate (C₆H₈O₇·H₂O): Contains one water molecule and has a lower concentration and purity.

• Anhydrous (C₆H₈O₇): A more refined product, free of water, ideal for dry formulations and high-quality standards.

Its versatility in the food industry is due to several factors, including its natural origin, solid acidulant nature that is not classified as hazardous, acidifying power, and excellent cost-benefit ratio.

Historical Curiosity

Discovered in 1784 by chemist Carl Wilhelm Scheele, citric acid only gained industrial relevance in 1919, when its production through fermentation was optimized.

2. Strategic Functions in the Beverage Industry

Citric acid is a versatile ingredient with multiple applications in the formulation of soft drinks and energy drinks:

2.1. pH Regulator and Acidulant

• Maintains the pH between 2.5 and 3.5, creating an environment hostile to microorganisms and prolonging the product's shelf life.

• Balances the excessive sweetness of beverages, highlighting key ingredients like taurine and caffeine.

2.2. Natural Preservative and Chelating Agent

• Sequesters metal ions (e.g., iron and copper) that accelerate oxidation and rancidity in beverages.

• Acts synergistically with antioxidants (e.g., vitamin C) to preserve color and flavor.

2.3. Color and Texture Stabilizer

• Prevents cloudiness in carbonated beverages and improves effervescence.

• In syrups, it helps with homogeneity and facilitates dilution.

2.4. Flavor Enhancer

• Softens bitter or artificial notes and intensifies fruity nuances, making the product more palatable.

  
  

3. Industrial Production: From Fermentation to Bottling

Citric acid used in the beverage industry is predominantly produced via submerged fermentation with Aspergillus niger. The process follows these steps:

• Cultivation of the fungus in a carbohydrate-rich medium (e.g., corn, sugarcane, cassava, molasses).

• Recovery of the acid from the fermented broth, followed by purification and crystallization.

• Strict quality control using techniques such as high-performance liquid chromatography (HPLC) to ensure purity.

  
  

4. Safety and Regulation

• Internationally recognized as GRAS (Generally Recognized As Safe) by the FDA and ANVISA.

• Typical dosages range between 0.1% and 0.3% of the total volume in soft drinks.

• In Brazil, Normative Instruction 211/2023 lists citric acid as an approved additive and defines its applications in the food industry.

  
  

Conclusion

More than just an acidulant, citric acid is a pillar of innovation in the beverage sector. Its role goes beyond preservation, playing an essential part in food safety, stability, and the sensory experience of consumers.

Total Ingredients is a market leader in the import and distribution of citric acid in Brazil, offering high-quality products with excellent cost-benefit.

Want to guarantee a competitive edge for your beverage line? We offer high-purity citric acid and customized solutions for the market. Contact us and find out how to enhance your formulations!

References

• Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products. Accessed on 11/02/2025 at: PMC Article

• Effect of changes in pH on the release of flavour compounds from a soft drink-related model system. Accessed on 11/02/2025 at: ScienceDirect Article

• Influence of acid and sugar content on sweetness, sourness, and the flavour profile of beverages and sherbets. Accessed on 11/02/2025 at: ScienceDirect Article

• Citric Acid. Accessed on 11/02/2025 at: ScienceDirect Article

• INSTRUÇÃO NORMATIVA - IN N° 211, DE 1° DE MARÇO DE 2023. Accessed on 11/02/2025 at: IN Article