Why there is addition of citric acid in every food product?!
Answers: Citric Acid acts as a 'developer' of flavoring in many foods. It has to do with foods being perishable, yet most of the consumer foods (excluding fresh deli and produce) can have extended shelf lifes. This is in direct and indirect response to the Citric Acid natural additives.
It's used as a "natural" flavor preservative. America has to laden food with chemicals because of the transport distance getting that food to retail outlets.
Natural food never lasts more than five days, often less.
Acrylamide is a carcinogen that is created when starchy foods are baked, roasted, fried or toasted. It first hit the headlines in 2002, when scientists at the Swedish Food Administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods so addition of citric acid and glycine could reduce the formation of acrylamide without affecting the flavor as keeping it "natural".