A naturally occurring acid found in grapes and tamarinds, widely used as an acidity regulator and flavor enhancer. It gives that pleasant tartness to foods and helps stabilize color in fruit and vegetable products. Considered safe by EFSA and FDA at typical food use levels. Found in chocolates, canned fruits, pasta, and even baking powder blends. Well-tolerated by most people, though very high doses may cause digestive discomfort.
This additive is authorised to be used in the following 7 food categories:
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