A food-grade additive that gradually converts into gluconic acid, providing a mild acidic and slightly sour taste when dissolved in water, about one-third the sourness of citric acid. It is widely used as an acidulant, coagulant, and leavening agent in food applications, helping to improve texture, flavour, and shelf life. Commonly used in the production of silky tofu, tau fu fa, desserts, and processed foods.

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