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Generally halal
E330 (Citric acid) is produced by microbial fermentation of plant sugars and is generally considered halal; a strict check would confirm the fermentation medium.
Citric acid is a sour-tasting acid used to adjust acidity, add tartness and preserve freshness. Although it occurs naturally in citrus fruit, commercial citric acid is made by fermenting sugars with the mould Aspergillus niger.
Produced by fermenting a carbohydrate (often corn/glucose) with the mould Aspergillus niger, then purified. The process is plant- and microbe-based.
Citric acid is generally classified as halal because it is produced by microbial fermentation of plant sugars, with no animal or alcohol component. A small number of strict bodies ask about the fermentation medium and processing aids; for full certainty, look for certification. The finished product still needs its own verification.
It may be found in — this does not mean every product below contains it.
Citric acidE330Sour saltAcidity regulator (E330)INS number: 330
Ingredient guidance is not certification. Verify the finished product on the MUIS HalalSG register or with the manufacturer.
Check MUIS HalalSGSources: EFSA, FAO/WHO, MUIS · Last reviewed: July 2026 · This guidance is not certification.
Yes — it is made by microbial fermentation of plant sugars and is generally considered halal. A strict check would confirm the fermentation medium.
No. Commercial citric acid is produced by fermenting plant sugars with a mould (Aspergillus niger).
It occurs naturally in citrus, but commercial E330 is made by fermentation of sugars, not extracted from fruit.
'Citric acid', 'E330' or 'Sour salt'.
Humble Halal methodology: we classify additives by their common origin, not by any specific product. A generally-halal ingredient does not make a finished product halal-certified. This page is general guidance, not certification or religious/legal advice — always verify the complete product. Last reviewed July 2026.