A mild acidity regulator and preservative made by neutralising vinegar (acetic acid) with a buffering agent, creating sodium or calcium acetate. It controls pH in foods without adding a sharp sour taste, making it useful where plain vinegar would be too harsh. Found in bread, pasta, cheese, canned vegetables, and processed meats. Considered safe by EFSA and widely approved — acetic acid is the same compound naturally present in vinegar.
This additive is authorised to be used in the following 10 food categories:
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