A preservative and acidity regulator, the calcium salt of acetic acid — essentially vinegar's active compound bound to calcium. Found in bread, canned vegetables, and processed meat preparations, where it inhibits mold and controls pH. It's synthetically produced but chemically identical to what forms naturally in fermented foods. Generally considered safe by EFSA and FDA. As a bonus, it adds a small amount of bioavailable calcium. No notable controversies at typical food-use levels.
This additive is authorised to be used in the following 5 food categories:
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