Citric Acid (Anhydrous)

Citric acid is a naturally occurring tricarboxylic acid found abundantly in citrus fruits, though the anhydrous food-grade granular form used in cosmetics is almost universally produced via fermentation of sugars using Aspergillus niger mold. Its triprotic nature gives it excellent buffering capacity across a useful cosmetic pH range, and its anhydrous form offers superior stability and handling compared to the monohydrate, with no risk of caking from bound water. Formulators favour it over acetic or lactic acid in citrus-forward fragranced products because its own organoleptic profile reinforces rather than conflicts with the citrus accord, while its chelating side-activity provides a mild preservative-boosting effect.