A preservative and acidity regulator, made by combining sodium acetate with acetic acid — essentially a salt of vinegar. It inhibits mould and bacterial growth, and gives a mild vinegar-like tang. Found mainly in savoury snacks, crackers, and some baked goods. Authorised in very few food categories, which reflects its limited but targeted use. Considered safe by EFSA at levels used in food. No significant health concerns have been raised.
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