An inorganic salt used as a dough conditioner and yeast nutrient in baking. It helps yeast ferment more efficiently, improving bread texture and rise. Approved in a very limited number of food categories — primarily in flour and baked goods. Generally considered safe at the low levels used in food. It occurs naturally in some foods and is also used as a fertiliser in agriculture. No significant health concerns at typical dietary exposure levels according to EFSA.
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