Critic Acid

Critic Acid exists naturally in a variety of fruits and vegetables, but it is most concentrated in lemons and limes, where it can comprise as much as 8 percent of the dry weight of the fruit. Citric acid was first isolated in 1784 by the chemist Carl Wilhelm Scheele, who crystallized it from lemon juice. Industrial-scale production of citric acid first began in 1860 based on the Italian citrus fruit industry, where the juice was treated with hydrated lime.


Up until the 1900s, majority of the world’s manufactured citric acid came from Italy, where organizations extracted it from fresh fruits. Then researchers discovered that strains from a fungi known as ‘Aspergillus Niger’ could produce citric acid when fermented using a low-cost molasses as the raw material. Because of the cost efficacy and ease of use, this method is still used for approximately 90 percent of the world production of citric acid today.

The process begins when the fungi is fed on a sucrose or glucose solution to produce citric acid. The source of sugar is corn steep liquor, molasses, hydrolysed corn starch, or other inexpensive, sugary solution. After the fungi is filtered out of the resulting solution, citric acid is isolated by precipitating it with calcium hydroxide to yield calcium citrate salt, from which citric acid is regenerated by treatment with sulfuric acid which is filtered off. Finally, the liquor is concentrated in vacuum crystallizers at 20-25°C, forming citric acid monohydrate.


It’s one of the main ingredients in bath bombs. The reaction between citric acid and Sodium Bicarbonate (Baking soda) is what makes bath bombs fizz. When these materials come in contact with water, they create a fizzing reaction and produce a gas in the form of bubbles.

Bath Bombs.