What is Citric Acid?
Citric acid is a weak organic acid found naturally in citrus fruits like lemons, limes, and oranges. It is what gives these fruits their tart, sour taste. Chemically, citric acid is an intermediate compound in the Krebs cycle, a series of chemical reactions that produces energy within cells. Citric acid has the chemical formula C6H8O7.
Commercially, most citric acid is not extracted from citrus fruits but rather produced industrially by fermenting sugars obtained from corn, beets, or molasses. Microorganisms like the fungus Aspergillus niger are able to convert sugar into citric acid through a metabolic process called the citric acid cycle. This fermentation process allows citric acid to be mass-produced at a low cost.
Citric acid has many uses:
- As a food additive for flavoring, preserving, and acidifying foods and beverages
- As an ingredient in cosmetics, skincare, bath products, and cleaning agents
- As a chelating agent that binds metals to prevent oxidation and spoilage
- As a pH adjuster to regulate acidity in products
- As a chemical intermediate for pharmaceuticals, plastics, textiles, and other industrial uses
The food industry is the biggest user of citric acid, especially as an additive in beverages, frozen foods, candies, canned fruits and vegetables, jams, dairy, and condiments. Citric acid is popular in foods and drinks because it’s water soluble, enhances flavor, and acts as a preservative.
What is Gluten?
Gluten is a general name for the proteins found in wheat, rye, barley and triticale. The two main proteins that make up gluten are:
- Gliadin
- Glutenin
When flour and water are mixed together and kneaded, the gluten proteins link together to form an elastic network that gives bread dough its chewy texture. This gluten network is essential for trapping the gases produced by yeast or other leavening agents, allowing bread to rise properly.
People with celiac disease or non-celiac gluten sensitivity cannot tolerate gluten. For them, consuming gluten triggers an autoimmune response that damages the small intestine. This intestinal damage leads to problems absorbing nutrients from food.
Gluten is found in many common grains and grain-based foods:
- Wheat, including spelt, farro, einkorn, khorasan wheat (Kamut)
- Barley
- Rye
- Triticale (a cross between wheat and rye)
Any food that is made with these gluten-containing grains, unless the gluten has been specifically removed, will contain gluten. This includes breads, pastas, cereals, baked goods, malted beverages, grain-based snacks, soups, sauces, and more. Oats do not naturally contain gluten but are often cross-contaminated with gluten during growing and processing.
People avoiding gluten must be diligent about checking labels and knowing which foods contain gluten ingredients. This includes being aware of less obvious sources like soy sauce, salad dressings, seasoned rice mixes, imitation meats, and more.
Does Citric Acid Contain Gluten?
Citric acid itself does not contain gluten. Citric acid is produced either through extraction from citrus fruits or by fermenting carbohydrates like molasses, beets or corn. None of these starting materials used to make citric acid contain gluten.
However, although citric acid by itself is gluten-free, it’s important to check the source of citric acid in any packaged food product. This is because citric acid is considered a “high risk” ingredient when it comes to gluten cross-contamination.
Here are some key points on the potential for gluten cross-contamination with citric acid:
- Citric acid made from gluten-containing grains like wheat or barley would contain traces of gluten. However, the citric acid production process likely breaks down any gluten proteins.
- Cross-contamination may occur if a facility that produces citric acid uses the same equipment to process gluten-containing ingredients. The equipment may not be thoroughly cleaned between production runs.
- Citric acid is often made from corn. The corn could potentially be contaminated with gluten if it was grown or transported with wheat or other gluten grains.
- Starch may be used in the fermentation process to produce citric acid. The starch source needs to be gluten-free (corn, potato, tapioca) to prevent contamination.
- Affordable citric acid from China has an increased risk of gluten cross-contamination since gluten ingredients like wheat are common in Chinese factories.
Reputable citric acid suppliers will test each batch and provide documentation to prove the citric acid is uncontaminated. So checking for third-party lab testing can help identify trusted citric acid sources.
Overall, citric acid made in facilities with proper allergen controls in place should be gluten-free. But there is always a small risk of cross-contamination from shared equipment or multi-use facilities.
Checking for Gluten-Free Certification
When purchasing packaged foods containing citric acid, the best way to verify the citric acid used is gluten-free is to look for an independent gluten-free certification on the label.
There are three major gluten-free certifying organizations in the United States:
- Gluten Intolerance Group (GFCO)
- Celiac Sprue Association (CSA)
- National Celiac Association (NCA)
Products certified by one of these organizations have been rigorously tested to confirm they contain less than 10ppm gluten. The certifying body examines the manufacturing facility and processes to ensure there is no risk of cross-contamination.
You may also see packaging labeled simply “gluten-free” without an official certification. In this case, the manufacturer is making a voluntary claim that the product meets the FDA regulations for gluten-free labeling. By law, any product labeled “gluten-free” must contain less than 20ppm gluten.
When citric acid appears alongside a legitimate gluten-free certification or claim on a food product, you can be assured that the citric acid used is gluten-free.
Sourcing Gluten-Free Citric Acid
If you want to purchase pure citric acid as an ingredient for home cooking and baking, look for packages that specifically say the citric acid is gluten-free. Reputable suppliers will provide documentation of third-party lab testing verifying the absence of gluten.
Here are some well-known brands that sell gluten-free citric acid:
- Anthony’s Citric Acid
- Bob’s Red Mill Citric Acid
- Frontier Co-op Citric Acid
- Spicy World Citric Acid
- Wholesome Sweeteners Citric Acid
You can contact the manufacturer directly if you have any doubts or want to request copies of their gluten testing results. Some people prefer to purchase US-made citric acid to reduce the risks of cross-contamination from Asian factories. However, domestic citric acid is often more expensive.
As a rule of thumb, powdered citric acid is more likely to be contaminated than larger crystals or granulated citric acid. The greater surface area of a fine powder makes it more prone to picking up traces of gluten in facilities that process multiple grains and starches. Granulated citric acid has a lower risk of contamination.
Is Citric Acid Safe on a Gluten-Free Diet?
Citric acid is generally considered safe for people with celiac disease or non-celiac gluten sensitivity when steps are taken to ensure the citric acid used is uncontaminated.
Many gluten-free packaged foods and beverages contain citric acid as an additive. Citric acid’s ability to enhance flavors and act as a preservative makes it a useful ingredient in gluten-free products. As long as the manufacturer takes precautions against cross-contamination and ideally gets gluten-free certification, the citric acid poses little risk to gluten-free consumers.
However, some individuals who are highly sensitive choose to avoid citric acid as a precaution. Since citric acid can be derived from different sources, it’s impossible to completely guarantee there is zero chance of gluten exposure. Limiting citric acid can be part of an elimination diet to determine if it causes any negative symptoms.
People with celiac disease should work closely with their healthcare team when deciding whether or not to restrict citric acid. Complete avoidance of gluten is essential for controlling celiac disease and preventing intestinal damage. So if avoiding uncertain ingredients like citric acid makes it easier to strictly adhere to the gluten-free diet, it may be a reasonable approach.
Alternatives to Citric Acid
For those who prefer to avoid citric acid, there are many alternatives that can be substituted in recipes:
- Vinegar: White distilled vinegar or apple cider vinegar provide tangy acidity. Cider vinegar adds a fruitier flavor.
- Lemon or lime juice: Freshly squeezed lemon or lime juice gives recipes bright citrus flavor and acidity.
- Tartaric acid: This naturally occurring organic acid has a sharp sour taste similar to citric acid.
- Malic acid: Malic acid has a mild, fruity tart taste. It occurs naturally in fruits.
- Lactic acid: Derived from fermented corn or beets, lactic acid provides a tangy flavor. It’s found in dairy products.
- Glucono delta-lactone (GDL): This milk-derived substance converts to gluconic acid when hydrated. It has a neutral flavor.
- Cream of tartar: Also known as potassium bitartrate, cream of tartar is the powdered acid residue left over from winemaking. It has an appealing sour profile.
These citric acid substitutes can usually be used in a 1:1 ratio when swapping into recipes. Keep in mind that they each have their own distinct flavors that will alter the end result compared to citric acid. Some small adjustments may be needed to achieve the ideal taste. Test substituting small amounts first before making large batches.
The Bottom Line
Citric acid itself does not naturally contain gluten. However, when used as an ingredient in packaged foods, citric acid carries a risk of gluten cross-contamination depending on the manufacturing process.
Searching for independent gluten-free certification and contacting manufacturers directly provides assurance that the citric acid is gluten-free. Or you can purchase high-quality citric acid from trusted brands that provide third-party lab test results.
Some individuals choose to avoid citric acid altogether to completely eliminate the small chance of gluten exposure. Many alternative acids like lemon juice, cream of tartar, or vinegar can substitute for citric acid in recipes.
Consult with your doctor if you have celiac disease or sensitivity before deciding whether to restrict citric acid from your gluten-free diet. With proper precautions to find reputable sources, citric acid is generally considered safe for gluten-free diets when cross-contamination is not an issue.
