Is Citric Acid Toxic?
Debunking the TikTok Myths Once and for All
Lately, TikTok has been buzzing with claims that citric acid—especially the kind derived from mold—is toxic and unsafe for use in skincare, cleaning, and food. Let’s clear the air.
The Truth About Citric Acid Production
Yes, most commercial citric acid is produced by fermenting sugars (usually from corn) using a safe strain of black mold called Aspergillus niger. This process has been used for over 100 years and is globally recognized as safe by health authorities such as :
FSANZ (Food Standards Australia New Zealand)
FDA (U.S. Food and Drug Administration)
EFSA (European Food Safety Authority)
Why this method? It’s efficient, scalable, and creates an extremely pure product.
Here’s how it works:
1. Fermentation – Sugars are fed to the mold, which naturally produces citric acid.
2. Separation – The citric acid is isolated and separated from the mold.
3. Purification – It’s filtered and purified through multiple steps.
4. Crystallization – The result is a fine, food-grade or pharmaceutical-grade powder, completely free from any mold or toxins.
By the end of this process, there’s no mold left. Just citric acid. The exact same molecule found in citrus fruits—only far more sustainable and affordable.
So, Is Citric Acid Toxic?
Absolutely not. Citric acid is:
Found naturally in citrus fruits like lemons and limes.
Used by your own body in the Krebs cycle (your body’s energy-producing process).
One of the most common and safest ingredients in natural skincare, bath bombs, cleaning products, and food.
"But It’s Made from Mold!"
This is the same kind of logic as saying beer is toxic because it’s made with yeast or that penicillin is unsafe because it comes from mold. In fact, fermentation is one of the oldest and safest forms of ingredient production—used to make cheese, yogurt, wine, and probiotics.
The black mold is just a bio-factory. It doesn’t end up in the final product. Fearmongering about mold-based production completely misunderstands modern science and safety standards.
The “Only Use Natural Source” Myth
Here’s the kicker: extracting citric acid directly from lemons or oranges on a commercial scale is wildly inefficient and expensive. It takes over 100 lemons to get the amount of citric acid you can get from just a few grams of fermented corn sugar. That kind of cost would be passed straight on to you—and isn’t any “purer” or “safer” than what’s made through fermentation.
Bottom Line
Citric acid is safe. It’s science-backed. It’s clean. And unless you're allergic or ingesting it in absurd amounts, there's no reason to avoid it—no matter how it's made.
TikTok isn’t a chemistry textbook. Don’t let viral fear override real facts.