Emulsifying salts

Emulsifying salts are mineral salts, typically sodium, potassium, or calcium salts of phosphates, citrates, or tartrates. They are often produced by reacting an acid (like phosphoric or citric acid) with an alkali (like sodium hydroxide or potassium carbonate). These salts help to create a smooth and stable texture in processed foods.

Manufacturers add emulsifying salts to improve the texture and consistency of processed foods, particularly dairy products. They prevent fats from separating out and help to bind water, resulting in a smoother, more uniform product. They are commonly found in processed cheeses, cheese spreads, and evaporated milk.

Emulsifying salts are authorised food additives in Great Britain and are listed on the Register of Food Additive Authorisations. They have been evaluated by EFSA, which has established acceptable intake levels for certain phosphate additives. While generally considered safe at typical consumption levels, high intakes of phosphate additives from processed foods could potentially affect calcium balance in some individuals, although evidence is mixed and requires further research.