An acidity regulator and preservative derived from acetic acid — the same acid found in vinegar. It controls pH, extends shelf life, and adds a mild tangy note. Found in breads, canned vegetables, processed cereals, and meat preparations. Considered safe by EFSA and FDA with no established acceptable daily intake limit, meaning typical dietary exposure poses no concern. Naturally occurring in fermented foods, though the food-grade version is synthetically produced.
This additive is authorised to be used in the following 5 food categories:
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