Tag: Aspergillus niger

The U.S. FDA classifies E330, the food additive form of citric acid, as 'Generally Recognized as Safe' (GRAS) for consumption. Despite this classification, some people report experiencing adverse reactions, which has led to questions and ongoing debate about the side effects of E330.

According to the FDA, manufactured citric acid is 'generally recognized as safe' (GRAS) for consumption, but this status was granted without comprehensive modern testing. The question, 'Is citric acid as a preservative bad for you?' therefore requires a deeper look into its source, manufacturing process, and potential health effects for different individuals.

Over 90% of the world's citric acid is produced not from citrus fruits, but through a fermentation process involving a type of black mold. This fact often raises questions and concerns among consumers: Is citric acid a harmful ingredient, or are the risks overblown?

Approximately 70% of the world's manufactured citric acid is used in the food and beverage industry, but it is not the same as the natural acid found in fruits. This distinction is crucial for understanding its potential effects on health and deciding whether it's an ingredient you should be cautious of.

According to the National Institutes of Health (NIH), black Aspergillus species, including *Aspergillus niger*, frequently cause post-harvest decay in a variety of agricultural products. These fungi are ubiquitous in the environment, and while some strains are safely used in industrial food production, others can contaminate food, posing a risk to both food quality and human health.

While the human body produces some alpha-galactosidase, it is often not enough to fully digest complex carbohydrates in many healthy foods like beans and vegetables. This enzyme, alpha-galactosidase, can be sourced from various origins, including microorganisms and supplements, to help combat uncomfortable digestive symptoms.

Over 90% of the world's citric acid, a ubiquitous additive in the beverage industry, is not derived directly from fruit but is manufactured through a microbial fermentation process. This highly efficient and cost-effective method has replaced traditional fruit extraction as the industrial standard since the early 20th century.

Aspergillus niger is one of the most common species of the genus *Aspergillus*, a fungus responsible for causing 'black mold' on a variety of foods, with particularly frequent contamination observed in certain fruits, vegetables, grains, and nuts. This ubiquitous mold thrives in soil and organic matter, making post-harvest produce and stored dry goods highly susceptible to its presence.

Naturally occurring in fruits, honey, and wine, gluconic acid is a mild organic acid that can also be found within the human body. While it is a natural compound, most commercially used gluconic acid is produced through industrial fermentation using microorganisms like Aspergillus niger.

Over 2 million tons of citric acid are manufactured globally each year, making it one of the world's most common food additives. While naturally present in citrus fruits, this pervasive synthetic version poses potential risks for susceptible individuals.