Origin
E 330 is produced biotechnologically with the help of microorganisms - mostly fungi - for use in food technology. The use of genetically modified organisms is also possible. In this process, a colorless and odorless solid substance is formed that dissolves easily in water and chemically belongs to what are called carbonic acids.
Usage
E 330 is generally approved for all foods and also for bio products. There is no prescribed maximum amount when using E 330. The following products often contain added E 330: sliced fruits and vegetables, fruit juices and nectars, confectionery, soft drinks, dough products, jams, jellies, desserts, and ice cream.
Risks
E 330 itself is completely harmless and products to which E 330 has been added can be consumed without concern. However, due to the industrial production using fungi, allergic reactions may occur in individuals with a fungal allergy. Furthermore, excessive consumption of citric acid can lead to tooth decay as it attacks the enamel. Therefore, soft drinks should only be enjoyed in moderation.