Yes, its safety when used as a food additive has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.
FDA
Citric acid is generally considered safe (GRAS) and can be used in food with no limitations other than current good manufacturing practice (8). It can be used as an antimicrobial agent, antioxidant, flavoring agent, ph control agent, sequestrant in food. (9)
EFSA
Citric acid anhydrous and monohydrate (E330) are authorised as food additives in Commission Regulation (EU) No 231/2012 and categorized as “additives other than colours and sweeteners” (10)
Uses
The maximum level of E330 is “quantum satis”, which means there is no specific limit in its uses. The following foods may contain with it (11):
Mozzarella, whey cheese
Fats and oils
Frozen fruit and vegetables, canned or bottled fruit and vegetables
Jam, jellies and marmalades
Cocoa and chocolate products
Pasta, fresh minced meat, unprocessed fish
Table-top sweeteners in liquid/powder/tablets form
Infant formulae, processed cereal-based foods and baby foods
Fruit juices, beer and malt beverages
UK Food Standards Agency
Categorized in “Others” (12)
Food Standards Australia New Zealand
It is an approved ingredient with the code number 330 in Australia and New Zealand. (13)
JECFA
Functional class: Food Additives, flavouring agent, acid, antioxidant synergist, sequestrant. (14)
Acceptable daily intake: ADI “not limited” set since 1973 for it and its salts. (15)
http://www.chinafooding.com/Citric_acid_anhydrous
PR
