A sharp-tasting crystalline acid present in the juice of lemons and other sour fruits. It is made commercially by the fermentation of sugar and used as a flavoring and setting agent.
- A tribasic acid; chemical formula: C6H8O7.
- Addition of an acid such as citric acid (found in lemon juice) or cream of tartar (which contains tartaric acid) also enhances inversion.
- Place the sugar, citric acid and tartaric acid in a large bowl (non-metallic is probably best).
- Most mixtures of low-acid and acid foods also have pH values above 4.6 unless their recipes include enough lemon juice, citric acid, or vinegar to make them acid foods.
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Syllabification: cit·ric ac·id
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