Citric Acid

• Citric acid is perhaps most familiar as the "acid" that gives citrus fruits their "tart" flavor. A strong, organic acid, it can be distilled from citrus fruits or through fermentation of carbohydrates in commercial production. In dry form, it is safe to handle, nontoxic and biodegradable.
  
  

Ascorbic Acid

• More commonly referred to as vitamin C, ascorbic acid is also found in citrus fruits, but its importance to human health as a key vitamin and antioxidant are crucial. Without it, the human body would be unable to produce collagen (a key component of skin and tissue growth), bone and teeth. Citrus fruits are rich sources of ascorbic acid, as are many other fruits and vegetables. The human body cannot produce vitamin C, so foods rich in ascorbic acid are critical to a healthy diet.
  
  

Why the Confusion

• The two acids can be confused because both are found in citrus. However, citric acid should not be confused with vitamin C because citric acid does not provide the nutritive value necessary for healthy cell production. Although it can be purchased in powdered form, citric acid is not recommended as a supplement, while ascorbic acid is widely available as a vitamin C supplement.
  
  

How to Use Citric Acid

• Citric acid is easily obtained from citrus fruits. However, most commercial production involves the fermentation of yeast and molds with citric acid as a byproduct. As a flavoring, it provides a tart or sour flavor in candy, ice cream and many other foods. Commercially, it can be used to etch concrete before painting, adjust acid levels in processed foods and make laundry detergents work more efficiently.
  
  

A Favorite Antioxidant and More

• Ascorbic acid (you may also see it noted as L-ascorbic acid, the chemical name for Vitamin C) is primarily produced commercially as a vitamin supplement. Vitamin C is critical to protect the body's cells from damage, promote healing and prevent scurvy and bleeding gums. It has even been studied in cancer research for possible therapy and prevention of the disease. Ascorbic acid also can be used commercially as an antioxidant to keep fruits and vegetables from turning brown during canning and freezing.