"In principle, the buffer may be selected from any food-grade buffer system, i.e. acetic acid and its salts, such as e.g. sodium acetate or potassium acetate, phosphoric acid and salts thereof, e.g. NaH2PO4, Na2HPO4, KH2PO4, K2HPO4, or citric acid and salts thereof etc." . . . . . . .