Citric acid is a naturally occurring fruit acid, produced commercially by microbial fermentation of a carbohydrate substrate. Citric acid is the most widely used organic acid and pH-control agent in foods, beverages, pharmaceuticals, and technical applications. Citric acid anhydrous occurs as colorless crystals or as a white, crystalline powder with a strongly acidic taste. It is very soluble in water, freely soluble in ethanol (*6 %), and sparingly soluble in ether. Citric acid anhydrous is non-toxic and has low reactivity. It is chemically stable if stored at ambient temperatures. Citric acid anhydrous is fully biodegradable and can be disposed of with regular waste or sewage.