Соус "Брусничний"

Citric acid: an acid found naturally in citrus fruits and formed in the body's own energy metabolism (the citric acid cycle); the additive is made by fermenting sugars with the mould Aspergillus niger. It adds sourness, regulates acidity and helps antioxidants work by binding metals. JECFA set no limit on its acceptable daily intake (ADI not limited), and the EU authorises it in most foods with no fixed maximum level (quantum satis).

Pectins: gelling agents extracted mainly from citrus peel and apple pomace; amidated pectin (E440ii) is chemically modified with ammonia. EFSA's 2017 re-evaluation found no need for a numerical acceptable daily intake and no safety concern for the general population; pectin is a soluble fibre fermented by gut bacteria. Very high intakes (36 g a day in a human study) caused bloating and flatulence in some people, which EFSA judged undesirable but not adverse.

Xanthan gum: a thickener and stabiliser made by fermenting sugars with the bacterium Xanthomonas campestris. EFSA's 2017 re-evaluation found no need for a numerical acceptable daily intake and no safety concern for the general population; it is not absorbed intact and is fermented by gut bacteria. Large amounts (10–15 g a day in human studies) act as a bulk laxative and can cause flatulence or abdominal discomfort, which EFSA judged undesirable but not adverse.