Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative which occurs naturally in citrus fruits and is also used to add an acidic or sour taste to foods and drinks. In biochemistry, the conjugate base of citric acid, citrate, is important as an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. It consists of 3 carboxyl (R-COOH) groups. Citric acid is a commodity chemical, and more than a million tons are produced every year by fermentation. It is used mainly as an acidifier, as a flavoring, and as a chelating agent.

Organic Acid: organic acids are weak acids and do not dissociate completely in water, whereas the strong mineral acids do. Lower molecular mass organic acids such as formic and lactic acids are miscible in water, but higher molecular mass organic acids, such as benzoic acid, are insoluble in molecular (neutral) form.

C6H8O7:  Molecular Formula for Citric Acid

Food Grade: USDA GradeStandards forFood: How They are Developed and Used. Department of Agriculture.

FCC:  "Food Chemicals Codex" - (FCC) refers to a compendium of standards that is used internationally to ensure the quality and purity of food ingredients. The FCC helps manufacturers and consumers in recognizing genuine ingredients and substances and assures the quality of food products. 

USP: A chemical grade of sufficient purity to meet or exceed requirements of the United States Pharmacopeia(USP); acceptable for food, drug, or medicinal use; may be used for most laboratory purposes.

NON GMO:  Free of any Genetically Modified Organism