The main component of vinegar — used as an acidity regulator and preservative. Found naturally in fermented foods and produced industrially for use in bread, cheese, canned vegetables, and meat preparations. It lowers pH, slowing bacterial growth and extending shelf life. One of the safest additives on the list. Your body metabolises it the same way it handles vinegar. No safety concerns at typical food levels — EFSA considers it fully acceptable.
This additive is authorised to be used in the following 7 food categories:
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