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Is Citric Acid vegan?

A weak organic acid naturally present in citrus fruits. Since the 1920s it has been produced commercially almost exclusively by fermenting sugar solutions (derived from sucrose or molasses) with the mould Aspergillus niger. It is widely used as an acidulant, pH adjuster, and chelating agent in cosmetics and food.

Classifications are made to the best of our knowledge based on available scientific and regulatory sources. We cannot guarantee the accuracy of every entry, errors in the sources we draw from can always occur. This tool also cannot account for cross-contamination, which depends entirely on individual suppliers and producers. If you believe a classification is incorrect, you can report an issue.