Citric acid is a weak organic acid naturally occurring in citrus fruits. It serves as a key intermediate in the Krebs cycle (TCA cycle) in cellular metabolism. Widely used as a food additive for flavoring, preservation, and pH adjustment in beverages, candies, and processed foods. It acts as a chelating agent binding metals and an antioxidant synergist. In spices and food compounds, it enhances tartness and stability. Physical form is a white crystalline powder, highly soluble in water enabling its use in aqueous solutions. It decomposes before boiling and is biodegradable with minimal environmental persistence.