Citric acid is found in citrus fruit. Lemons and limes have particularly high concentrations of the acid; it can comprise as much as 8% of the dry weight of these fruits.
Citric acid is recognized as safe for use in food by all major national and international food regulatory agencies. It is naturally present in almost all forms of life, and excess citric acid is readily metabolized and eliminated from the body.
It is a natural preservative and is also used to add an acidic, or sour, taste to foods and soft drinks.
Most citric acid
is used as a flavoring and preservative in foods and beverages and can be added to recipes in place of fresh lemon juice as well.
Citric acid added to bread
recipes and other baked goods tends to extend the useable life of the
product. Use between 1/8 to 1/4 t per loaf to assist shelf life.
RECIPE:
PINEAPPLE PUNCH
1 (46 oz.)
pineapple juice
3 (46 oz.) cans water
3 c. cane juice crystals
1 oz. citric acid
Add coloring if desired
Freeze ahead to keep
punch cold.
Serves
45.
