A synthetic preservative and chelating agent — it binds metal ions like iron and copper to prevent food from turning brown, rancid, or discoloured. Found in canned vegetables, fish products, sauces, and processed meats. EFSA reviewed it and set an acceptable daily intake of 1.9 mg per kg of body weight. At normal food levels it's considered safe, but it can slightly reduce absorption of minerals like zinc and iron — worth noting for people with deficiencies.
This additive is authorised to be used in the following 6 food categories:
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