- *MSRP:
$15.99- Our Price:
- $14.40
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- UPC: 733739073211
- # N7321
NOW Foods Citric Acid Powder (1 lb / 16 oz) – Pure Food-Grade Acidifier, Preservative & Natural Descaler
NOW Real Food® Citric Acid Powder (Item # 7321) delivers 100% pure, crystalline anhydrous citric acid engineered for kitchen safety, food preservation, and clean household care. Citric acid is a naturally occurring, weak organic acid found abundantly in citrus fruits such as lemons, limes, and oranges. In its pure powdered state, it serves as an indispensable tool for home canning, seed sprouting, sodium-free culinary seasoning, and mineral descaling.
Whether you are lowering food pH to keep home-canned produce safe from bacterial pathogens, preventing mold and sour odors while sprouting alfalfa seeds, or dissolving hard water mineral scale from kitchen appliances without harsh chemical fumes, NOW Citric Acid provides pure, lab-tested potency without fillers, flow agents, or artificial additives.
- ✓100% Pure Anhydrous Powder: Meets strict Food Chemicals Codex (FCC) and United States Pharmacopeia (USP) purity standards.
- ✓Essential Canning Acidifier: Standardized to deliver the exact acidity needed to safely can tomatoes and fruits per USDA guidelines.
- ✓Sprouting & Mold Control: Inhibits bacterial slime and fungal growth in warm, humid seed-sprouting jars.
- ✓Zero Sodium Flavor Enhancer: Delivers a bright, tangy citrus bite to foods and marinades without elevating blood pressure.
- ✓Non-GMO Project Verified & Certified Kosher: Gluten-free, vegan-friendly, and packaged in eco-conscious 100% PCR recycled resin bottles.
The Science of Citric Acid: How It Works
Citric acid (C6H8O7, CAS # 77-92-9) is a tricarboxylic acid with three ionizable carboxylic acid groups (-COOH). This precise molecular structure enables three distinct biochemical mechanisms:
1. Targeted pH Reduction & Foodborne Pathogen Suppression
Most food spoilage organisms and harmful pathogenic bacteria—most notably Clostridium botulinum—require a neutral or mildly acidic environment (pH 4.8 to 7.5) to germinate and produce lethal toxins. When dissolved in water, citric acid donates hydrogen ions (H+), driving the ambient pH well below the critical biological threshold of 4.6.
Additionally, in its un-ionized form, citric acid permeates the cell walls of bacteria. Once inside the neutral interior of the bacterial cell, the acid dissociates, acidifying the microbial cytoplasm. The bacterial cell is forced to consume all its metabolic energy pumping out excess protons, halting cellular replication and resulting in microbial death (Doores, 1993; Raftari et al., 2009).
2. Mineral Chelation & Limescale Dissolution
Limescale buildup in coffee makers, kettles, and humidifiers consists of stubborn, insoluble calcium carbonate (CaCO3) and magnesium deposits. Citric acid acts as a natural "chelating agent" (from the Greek chele, meaning claw). Its three carboxylate groups wrap around positively charged calcium and magnesium ions, pulling them away from mineral deposits to form water-soluble calcium citrate:
2 C6H8O7 (Citric Acid) + 3 CaCO3 (Limescale) → Ca3(C6H5O7)2 (Soluble Calcium Citrate) + 3 H2O + 3 CO2
Because the resulting calcium citrate is completely soluble in liquid, the scale washes away freely during a standard rinse without scouring surfaces or etching stainless steel and heating elements.
3. Enzymatic Browning Inactivation & Vitamin Protection
Freshly sliced apples, pears, and potatoes turn brown when exposed to air due to the enzyme polyphenol oxidase (PPO). PPO requires a specific pH range (6.0 to 7.0) and copper ions to oxidize plant polyphenols into dark pigments. Citric acid inactivates PPO in two simultaneous steps: it drops surface pH below 3.5 (where the enzyme structurally denatures) and binds trace copper cofactors, keeping sliced produce crisp and bright without adding artificial sulfur compounds.
Authoritative Scientific & Regulatory Citations:• U.S. Food and Drug Administration (FDA). Direct Food Substances Affirmed as Generally Recognized as Safe (GRAS): Citric Acid. 21 CFR § 184.1033.
• United States Department of Agriculture (USDA), National Institute of Food and Agriculture. Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, Guide 1 & 3 (Tomato Acidification Standards).
• Doores, S. (1993). "Organic Acids," in Antimicrobials in Foods, 2nd ed., Marcel Dekker, Inc., pp. 95–136.
• Raftari, M., et al. (2009). Antibacterial activity of organic acids against foodborne pathogens. International Journal of Food Microbiology, 134(1-2), 143–147.
Nutrition Facts & Product Specifications
NOW Foods Citric Acid is a pure culinary food additive and natural food preservative. It contains zero sodium, zero fat, zero sugar, and no fillers.
| Nutrition Component | Amount Per Serving (1 Tbsp / ~15 g) | % Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Total Fat | 0 g | 0% |
| Sodium | 0 mg | 0% |
| Total Carbohydrates | 0 g | 0% |
| Protein | 0 g | 0% |
| *Not a significant source of saturated fat, trans fat, cholesterol, dietary fiber, total sugars, added sugars, vitamin D, calcium, iron, or potassium. | ||
Ingredient & Allergen Profile
- Ingredient: Pure Citric Acid (100% Anhydrous Food Grade).
- Package Size: 16 oz (1 lb / 454 g) resealable canister.
- Allergen Statement: Not manufactured with wheat, gluten, soy, milk, egg, fish, shellfish, tree nut, or sesame ingredients. Produced in a GMP-certified facility that processes other ingredients containing these allergens.
- Dietary Suitability: Certified Non-GMO Project Verified, Kosher (Triangle K), Halal, Vegan, Vegetarian, Keto-Friendly, Paleolithic-Friendly.
NOW Foods Quality Assurance: ISO 17025 Lab Testing & Contaminant Screening
In an industry where bulk chemical ingredients are often sourced through third-party brokers without independent quality checks, NOW Foods sets the gold standard. Every batch of NOW Citric Acid is rigorously tested in NOW's cutting-edge, in-house laboratories accredited under ISO/IEC 17025:2017—the pinnacle standard for laboratory testing competence.
NOW conducts over 31,000 monthly quality tests across 68 specialized testing categories. Every production lot of citric acid is screened against demanding purity constraints:
✓ Inductively Coupled Plasma Mass Spectrometry (ICP-MS) Heavy Metal Analysis
Raw acids can absorb heavy metals during production if inputs are low quality. NOW utilizes ultra-sensitive ICP-MS instrumentation capable of detecting trace elemental contaminants down to parts-per-billion (ppb). Each batch is confirmed safe from toxic heavy metals (lead < 1 ppm, arsenic < 1 ppm, cadmium < 0.5 ppm, mercury < 0.1 ppm), easily exceeding standard USP limits.
✓ Fourier-Transform Infrared Spectroscopy (FTIR) Identity Testing
Chemists pass infrared light through crystalline samples to measure vibrational molecular fingerprints. This eliminates the risk of adulteration, confirming the raw powder is 100% pure anhydrous citric acid without counterfeit chemical substitutes or diluted carriers.
✓ Comprehensive Microbiological Screenings
Even though citric acid is naturally antimicrobial, every lot undergoes rigorous bio-screening via automated pathogen detection to verify total absence of Salmonella species, Escherichia coli, Staphylococcus aureus, coliforms, and airborne yeast or mold spores.
✓ PCR Non-GMO & Allergen Validation
Polymerase Chain Reaction (PCR) molecular testing and Enzyme-Linked Immunosorbent Assays (ELISA) verify the absence of genetically modified DNA markers and gluten protein residues (< 10 ppm), guaranteeing a safe product for individuals with celiac disease or severe food allergies.
Practical Usage Guidelines & Step-by-Step Instructions
Use the following measurement ratios to achieve reliable, professional results across culinary and household applications:
1. Home Tomato Canning (USDA Acidification Standard)
Modern hybrid tomato varieties often lack the natural acidity required for safe boiling-water canning. The USDA recommends adding citric acid directly to canning jars before filling:
- Quart Jars (32 oz): Add 1/2 level teaspoon of citric acid powder per jar.
- Pint Jars (16 oz): Add 1/4 level teaspoon of citric acid powder per jar.
- Pro Tip: Citric acid is preferred over lemon juice because it does not alter the natural, fresh flavor of vine-ripened garden tomatoes.
2. Sprout Growing & Seed Soaking (Mold Prevention)
Warm, moist sprout jars are vulnerable to bacteria and fungal mold. To keep alfalfa, clover, or broccoli sprouts crisp and odor-free:
- Dissolve 1 teaspoon of citric acid powder per 1 quart (32 oz) of lukewarm water.
- Use this solution for the initial 8-to-12-hour seed soak, and use a fresh batch for your daily 30-second rinse cycles until harvest.
3. Fruit & Vegetable Drying, Freezing, or Pre-Treatment
Prevent cut apples, peaches, avocados, and potatoes from turning dark gray or brown before dehydrating or freezing:
- Dissolve 1 teaspoon of citric acid powder per 1 quart of cool water or fruit juice.
- Submerge freshly sliced fruit in the solution for 3 to 5 minutes, drain thoroughly, and proceed directly to drying or freezing.
4. Safe Descaling for Coffee Makers, Kettles & Humidifiers
Dissolve calcium scale without the strong, lingering odor of white vinegar:
- Dissolve 2 tablespoons of citric acid powder in 1 quart of warm water until crystals are completely clear.
- Pour into your coffee reservoir or electric kettle. Run a partial brew cycle or heat kettle to a gentle simmer (do not boil over), let rest for 20 minutes, then drain.
- Flush system with 2 full cycles of fresh tap water before brewing.
5. Sodium-Free Flavor Enhancer
Looking to reduce sodium intake? Citric acid delivers a tart, mouthwatering acidity known in commercial food preparation as "sour salt." Add a tiny pinch (1/16 tsp) to roasted vegetables, spice rubs, soups, or homemade dips to elevate flavors without adding table salt.