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Citric acid has many functions – it enhances the activity of many antioxidants, but is no antioxidant by itself. It is mainly used as an acidity regulator as well as aroma compound. It increases gel strength in marmalades and decreases enzymatic browning in fruits and fruit products.
(http://www.food-info.net/uk/e/e330.htm)
Citric acid is a compound found in every living organism, as it is part of the key metabolic pathways in all body cells. The human body transforms 1 kg of citric acid every day. It has use in culinary applications where an acid is needed for either its chemical properties or for its sour flavor, but a dry ingredient is needed and additional flavors are unwanted.
Citric acid is excellent at descaling, so can be used for cleaning too.
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