What Naturally Contains Sodium Citrate?

December 28, 2025 •

3 min read

Though sodium citrate is derived from naturally occurring citric acid, the salt compound itself is manufactured and not typically found in whole, unprocessed foods. Instead, foods containing sodium citrate are those where it has been intentionally added as an emulsifier, preservative, or flavoring agent. This critical distinction helps clarify how this versatile ingredient becomes part of our food supply.

Quick Summary

The salt sodium citrate is a manufactured food additive, synthesized by neutralizing naturally occurring citric acid, which is abundant in fruits and some vegetables. This article explains the difference, details the natural sources of citric acid, and lists common processed foods where sodium citrate is intentionally included for its functional properties.

Key Points

Sodium citrate is manufactured: It is a processed food additive, not a natural compound found in unprocessed whole foods.
Derived from citric acid: Commercial sodium citrate is made by neutralizing natural citric acid, which is abundant in fruits like lemons and oranges.
Citrus fruits are the source: While not containing sodium citrate directly, lemons, limes, and oranges are natural sources of the citric acid from which it is derived.
Found in processed foods: You will find added sodium citrate in products like processed cheese, soft drinks, jams, and cured meats, where it acts as an emulsifier and preservative.
Acts as an emulsifier and pH buffer: Its primary functions in food are to regulate acidity, create smooth textures, and prolong shelf life by preventing spoilage.
Presence in fermented foods: Some fermented products like certain cheeses and wine may contain small amounts of citrate salts as a natural byproduct of fermentation, but this is distinct from added commercial sodium citrate.

The Natural Precursor: Citric Acid

To understand what naturally contains sodium citrate, it's important to recognize that the salt compound is derived from citric acid, a naturally occurring substance. Citric acid is an organic acid found in nearly all living organisms. Its most notable natural sources are fruits, particularly citrus varieties, which owe their tart flavor to its presence. The commercial production of sodium citrate involves extracting or fermenting citric acid from these natural sources.

Natural Sources of Citric Acid

While sodium citrate itself is not found in nature, its precursor, citric acid, is abundant in several foods. These sources serve as the raw material for manufacturing sodium citrate:

Citrus Fruits: Lemons, limes, oranges, and grapefruits are top sources.
Berries: Strawberries, raspberries, cranberries, and blackcurrants contain significant levels.
Other Fruits: Pineapples are also a good source.
Vegetables: Tomatoes are among the vegetables with notable citric acid content, while others like broccoli and carrots contain trace amounts.

How Is Sodium Citrate Produced?

Sodium citrate is a manufactured food additive created through a chemical reaction. Citric acid, obtained from natural or fermented sources, is neutralized with a sodium compound. This process yields sodium citrate, a stable, soluble salt widely used in the food industry for its ability to regulate pH, emulsify ingredients, and act as a preservative. Its inclusion in many products is intentional, serving to improve texture, stability, and shelf life.

Where You Find Added Sodium Citrate

Due to its functional properties, sodium citrate is a common additive in many processed foods. Its ability to control acidity and prevent ingredient separation makes it valuable in various applications:

Processed Cheeses: It's crucial for the smooth melting characteristics of products like American cheese.
Beverages: Used as a buffer in soft drinks, energy drinks, teas, and coffees to balance acidity and flavor.
Preserves: Aids in proper gelling by controlling pH in jams and jellies.
Dairy Products: Helps stabilize desserts like ice cream and yogurt.
Processed Meats: Improves water retention and emulsion stability in products like sausages and deli meats.

Food vs. Additive: A Comparison

This table highlights the key differences between natural citric acid and commercial sodium citrate.


Feature	Naturally Occurring Citric Acid	Commercial Sodium Citrate
Primary Source	Fruits (citrus, berries), vegetables	Manufactured via neutralizing citric acid
Chemical State	Weak organic acid	Sodium salt (e.g., trisodium citrate)
Presence in Food	Integral component of whole foods	Added ingredient in processed foods
Typical Function	Provides tart flavor, antioxidant	Emulsifier, preservative, buffer, flavor
Example Foods	Lemons, limes, tomatoes	Processed cheese, soft drinks, jams
Form	Dissolved within fruit's structure	Powder, crystals, or solution

Conclusion: The Final Word on Natural Sources

In conclusion, while the compound itself is manufactured, sodium citrate's origin is tied to the naturally occurring citric acid found in plants, particularly citrus fruits. Whole, unprocessed foods do not contain concentrated sodium citrate naturally. Its presence in our diet is a result of modern food production techniques that utilize it as an additive to improve processed products. For further details on food additives, resources like FoodAdditives.net are available.

Frequently Asked Questions

No, while the citric acid from which it is made is found in many fruits, sodium citrate itself is a salt that is manufactured commercially and added to processed foods.

Citric acid is a weak organic acid that occurs naturally in fruits, providing a tart flavor. Sodium citrate is the salt form of citric acid, created by neutralizing it with sodium; it functions as an emulsifier and pH regulator in processed foods.

Natural foods rich in citric acid include lemons, limes, oranges, grapefruits, strawberries, raspberries, and pineapples.

In processed cheese, sodium citrate acts as an emulsifier. It prevents the fats and proteins from separating when the cheese is heated, ensuring a smooth, creamy texture and a non-greasy melt.

Yes, sodium citrate is generally recognized as safe (GRAS) by regulatory bodies like the FDA when used as a food additive under standard manufacturing practices.

Sodium citrate is produced by neutralizing citric acid—which is often fermented from sugars using fungi—with a sodium-based compound like sodium hydroxide.

In soft drinks and energy drinks, sodium citrate is used as a buffering agent. It helps regulate the beverage's acidity to achieve a consistent flavor profile and balances out the tartness.