Is citric acid made from wheat?

Citric acid is a common food additive found in many foods and beverages. It adds tart, sour taste and also serves as a preservative. Citric acid is naturally found in citrus fruits like lemons, oranges, and limes. However, most citric acid used commercially is not extracted from citrus fruits. Instead, it is fermented from carbohydrate sources like molasses, cornstarch, or wheat.

This leads to a common question – is citric acid made from wheat? Let’s take a detailed look at how commercial citric acid is produced and whether wheat is used as a source.

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Quick Answer: No, citric acid is not directly made from wheat

Citric acid can be produced from different carbohydrate sources, including wheat. However, wheat is not commonly used to make citric acid. The most widely used sources are molasses and cornstarch. So while wheat can potentially be used, most citric acid today is not directly made from wheat.

How is commercial citric acid produced?

Commercial citric acid is produced through a microbial fermentation process. This involves feeding carbohydrate sources to a fungus called Aspergillus niger. The fungus metabolizes the sugars and produces citric acid as a byproduct of its normal life cycle.

Here are the key steps in citric acid production:

Selection of a carbohydrate source – Typically molasses or cornstarch.

The carbohydrate source is added to water to make a fermentation medium.
The medium is inoculated with the A. niger fungus.
The fungus is allowed to grow and produce citric acid.

Citric acid is extracted, purified and crystallized.

As you can see, a carbohydrate source like molasses, cornstarch or potentially wheat is fed to the A. niger fungus. The fungus then metabolizes the carbohydrates through its internal mechanisms to produce citric acid.

Carbohydrate Sources Used

The most common carbohydrate sources used in citric acid production include:

Molasses – Molasses is the most widely used source. Molasses is a byproduct of sugar refining from sugarcane or sugar beets.
Cornstarch – Food grade cornstarch is another popular choice as it is readily available.
Wheat – Wheat can be used but is not as economical as molasses or cornstarch.

Potatoes, cassava, fruit waste – Other carbohydrates like potato/cassava starch and fruit pomaces can also be used.

The exact carbohydrate source used depends on availability and production economics. Manufacturers will choose a substrate that offers high yields and low costs. This can vary by region and production scale.

Is Wheat Used to Make Citric Acid?

As mentioned earlier, wheat is not a very common substrate for citric acid production. However, it can be used to make citric acid. Wheat provides starch that can be broken down into simple sugars and metabolized by A. niger to produce citric acid.

Using wheat does offer some advantages:

Wheat is widely available as an agricultural product.
It has a high starch content (around 70%) that can be processed into fermentable sugars.

No sulfuric acid is needed for hydrolysis of starch, unlike with cornstarch.

However, wheat loses out economically to substrates like molasses and cornstarch. Molasses is cheaper and abundantly available. Cornstarch yields higher amounts of citric acid. Companies will choose the most cost-effective substrate.

Very few manufacturers use wheat as the primary substrate today. But wheat-derived citric acid is still commercially produced in small volumes.

How is Wheat Used to Produce Citric Acid?

Here is an outline of how wheat can be used to produce citric acid:

Wheat grains are cleaned, ground and mixed with water to make a slurry.
Enzymes like amylase are added to break down the starch into simple sugars like glucose and maltose.

This sugar mixture is then used as the fermentation medium and inoculated with A. niger mold.
The fungus metabolizes the sugars and produces citric acid.
Citric acid is recovered using extraction, purification and crystallization processes.

The key step is the enzymatic breakdown of wheat starch into fermentable sugars. The fungus then converts the sugars into citric acid through its normal metabolic pathways before being recovered.

Is Wheat-Derived Citric Acid Safe?

Citric acid derived from wheat is safe for human consumption. During the production process, all proteins are completely broken down into constituent amino acids and sugars. No gluten proteins remain in the final citric acid product.

Studies have confirmed the absence of wheat or gluten proteins in wheat-derived citric acid. The purification and crystallization steps also eliminate any potential allergens or contaminants. Regulatory agencies have also designated this process as safe.

Individuals with wheat allergies or celiac disease can safely consume citric acid produced from wheat. There are no wheat proteins present that can trigger allergic reactions or intestinal damage.

Testing Methods

Here are some of the testing methods used to confirm the absence of wheat/gluten in citric acid:

ELISA tests – ELISA (enzyme-linked immunosorbent assay) can detect the presence of gluten proteins accurately.

Mass spectrometry – This technique can determine the exact proteins present through their mass. No wheat proteins are detected.
PCR analysis – Absence of wheat DNA confirms complete breakdown of wheat components.
Immunochromatographic tests – These rapid tests use antibodies to detect gluten above set threshold limits.

Many manufacturers perform these and other tests to assure customers of product safety. Regulatory agencies also periodically test samples to verify no allergenic residues.

Does Citric Acid Containing Wheat Need to be Labeled?

Citric acid derived from wheat does not need to be separately labeled or declared as an allergen. This is because all the wheat proteins are completely broken down during production into basic components.

Food allergen labeling laws in the United States, Canada, European Union, and other countries exempt highly refined food ingredients. Since wheat-derived citric acid contains no detectable gluten or wheat proteins, it is generally exempt from allergen labeling.

However, some citric acid makers do provide additional information on their website and product documentation for extra clarity. Phrases like “wheat-free”, “gluten-free” and “appropriate for celiacs” are sometimes seen.

Labeling Regulations

Here are some relevant labeling regulations and guidelines:

FDA – Does not require labeling of highly refined wheat ingredients like citric acid as wheat allergen.

EU – Exempts refined wheat derivatives from labeling provided gluten levels are under 20 parts per million.
Health Canada – States citric acid from wheat is not a priority for labeling as it does not pose a risk.
Codex Alimentarius – Highly refined wheat products that test negative for gluten do not need to be labeled.

These labeling exemptions provide reassurance for consumers who need to avoid wheat. They can safely consume citric acid without the need for additional labeling declarations.

Sourcing Citric Acid – How to Avoid Wheat-Derived

For consumers who still wish to avoid wheat-derived citric acid, here are some tips on sourcing:

Look for citric acid that is specifically labeled as non-GMO or organic. This indicates production from non-wheat substrates like molasses or corn.

Contact the manufacturer and request information on the production process and substrates used.
Purchase from reputed suppliers who can provide a gluten-free certification.
For retail products containing citric acid, contact the company to inquire about the citric acid source.

Following these guidelines will help identify products that use citric acid from non-wheat sources. However, avoiding wheat-derived citric acid is generally not necessary for reasons already discussed.

Conclusion

In summary:

Citric acid is primarily produced commercially using molasses or cornstarch, not wheat.

Wheat can rarely be used to produce citric acid. But all wheat proteins are completely broken down by enzymes into sugars and metabolites.
No gluten or wheat allergens remain in the finished citric acid, rendering it safe for those sensitive to wheat.
Wheat-derived citric acid does not require allergen labeling and is permitted for celiac consumption.

However, non-wheat sourced citric acid can be purchased for extra assurance by those wishing to avoid wheat.

So while citric acid can be derived from wheat under certain situations, it does not contain any wheat proteins in the final commercial product. This makes it safe for consumption by those allergic or sensitive to wheat.