Encapsulated Citric Acid
Citric acid is GRAS. The encapsulating coating is typically food-grade hydrogenated oil; nutritional impact is minimal at use levels.
What it is
Citric acid coated in a fat or hydrogenated oil shell that delays its release until the encapsulating coating melts at a specified temperature, allowing controlled timing of acidification in food processing.
Delayed-release acidulant used in dry sausage, cured meats, and baking applications where premature acid release would interfere with processing.
Why it's flagged
- encapsulating fats may contribute small amounts of saturated/hydrogenated fat
What regulators actually say
"Citric acid (C6H8O7, CAS Reg. No. 77-92-9) is the chemical 2-hydroxy-1,2,3-propanetricarboxylic acid... The ingredient is used in food with no limitation other than current good manufacturing practice."
Regulatory status
United States — FDA
Citric acid is GRAS (21 CFR 184.1033); encapsulation does not change status
European Union — EFSA
Citric acid (E 330) approved
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