Acetic Acid / Citric Acid

Transparency about what goes into our products is a core value at Salteen. Food-grade acidulants — acetic acid (the active component of vinegar) and citric acid (found naturally in lemons and limes) — are used in small, precise quantities in certain Salteen preparations where pH management is required for safe long-term preservation.

Citric acid, derived from the fermentation of sugars, is functionally identical to the citric acid found naturally in lemons. In preparations where we need the preservative action of lemon acidity without the flavour impact of actual lemon juice — such as certain murabba syrups or shelf-stable chutneys — food-grade citric acid is the appropriate technical ingredient.

Acetic acid, in its food-grade form, performs the same function as vinegar but without the vinegar flavour. Both are used in minimum effective quantities — enough to achieve the required pH for food safety, nothing more. We document them clearly in our ingredient knowledge base because our customers deserve to know exactly what is in every Salteen product.

Food-grade acidulants are considered safe at the quantities used in food preservation. Citric acid in particular is a natural metabolic compound found in all living organisms.

Food-grade acidulants are used in small, precise quantities in select Salteen shelf-stable preparations — particularly certain murabba syrups and chutneys — where pH management is required for long-term food safety.