A fermentation-derived gelling and thickening agent produced by bacteria. Found in jams, jellies, liquid sweeteners, and fruit spreads — it creates smooth, firm textures at very low concentrations, making it efficient and cost-effective for manufacturers. Generally considered safe by EFSA and FDA. Some sensitive individuals may notice digestive discomfort at higher intakes, but typical amounts in food are well within safe limits.
This additive is authorised to be used in the following 4 food categories:
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