A synthetic mineral salt used as an acidity regulator and firming agent. Found in very limited food applications — mainly in certain baked goods or pickled products where it helps maintain texture and control pH. Authorised in only one food category, meaning its use is quite restricted. Aluminium-based additives raise some concern due to aluminium accumulation in the body over time. EFSA has set a tolerable weekly intake for aluminium from all sources. At the low levels permitted in food, it is considered safe, but people with kidney issues should be aware of dietary aluminium intake.
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