About Citric Acid

Louis Francois Citric Acid is a professional-grade, food-safe acidifier used for flavour enhancement, pH control, preservation, and texture adjustment in a wide range of culinary applications. Produced via fermentation using Aspergillus niger, it appears as a white crystalline powder with a strong, clean acid taste and no odour.

Highly soluble in water and alcohol, Louis Francois Citric Acid delivers unmatched consistency and purity compared to typical supermarket citric acid or other industrial options. Whether you’re balancing fruit jellies, preserving beverage syrups, fine-tuning the set of pectin-based confections, or crafting modernist preparations, this citric acid performs reliably and cleanly.

It is especially useful in pastry and confectionery, as well as in vegan and molecular gastronomy recipes that demand precise pH adjustment without impacting flavour or texture.

Use:

Dispersion:

To avoid clumping:

• Premix with dry ingredients before adding to liquids, or

• Dissolve in water as a solution for easy incorporation into hot sugar preparations.

Suggested solution:
3 g citric acid + 30 g cold water. Add near the end of cooking in jams, jellies, or pâte de fruit to control final acidity and set.

Dissolution:

• Very soluble in water

• Soluble in 96% ethanol

• Dissolves rapidly in both hot and cold environments

Application:

Also ideal for:

• Jam and jelly production

• Soft drinks, cocktail syrups, sparkling bases

• Fruit purées and flavour stabilizing

• Activating pectin or spherification in molecular gastronomy

Observations:

• White or colourless crystalline powder

• Odourless, with strong, clean acid taste

• Highly water soluble; dissolves clearly

• Compatible with hot and cold preparations

Elaborations:

Jam with Pectin

• 500 g fruit

• 550 g sugar

• 3 g Extra Slow Set Pectin

• 3 g citric acid (dissolved in water)
  → Add citric acid at the end of cooking to adjust pH and achieve a clean gel set.

Fruit Syrups or Cocktails

• Add 2–4 g/kg to enhance brightness, balance sweetness, and prevent crystallization in beverages or toppings.

Pâte de Fruit / Jellies

• Add near the end of cooking for a vibrant, shelf-stable fruit gel with a precise acidic profile.

Differences from Similar Products:

Versus supermarket-grade citric acid:
Supermarket citric acid often contains impurities and clumps easily. Louis Francois’s version is more refined, easier to dissolve, and more consistent in acidity.

Versus other professional brands:
Offers faster dispersion, clearer solution, and more predictable acidity — especially important in pectin-based confectionery, fruit gels, and high-volume jam production.

Versus tartaric or malic acid:
Citric acid has a more rounded, fruity acidity and is more broadly useful in sweet and savory applications. Tartaric is sharper; malic is smoother but more apple-specific.

Origin:

Derived from carbohydrate fermentation using Aspergillus niger. E330.

Maison Louis Francois: A Legacy of Culinary Innovation

Since 1914, Maison Louis Francois has been at the forefront of culinary and scientific ingredient development, supporting chefs, artisans, and food manufacturers with highly functional, precision ingredients. Known for its emulsifiers, stabilizers, texturizers, and acidifiers, the company maintains a legacy of innovation and consistency trusted by professionals worldwide.