A mineral salt used to firm up vegetables and fruits in canned products, help cheese curds set properly, and stabilize dairy. It's essentially a calcium compound — the same mineral found naturally in dairy and leafy greens. Widely authorized across many food categories including cheeses, jams, and canned vegetables. No significant safety concerns — EFSA and FDA both consider it safe at typical food use levels. A straightforward, low-risk additive.
This additive is authorised to be used in the following 7 food categories:
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