Emulsifying Salts
Also known as: emulsifying salt synergist, melding salt, Emulsifying salt, melting salt
Emulsifying salts in processed cheese typically include sodium phosphates (E339), polyphosphates (E450-452), and citrates. EFSA's 2019 phosphate re-evaluation set a group ADI of 40 mg/kg bw/day expressed as phosphorus, citing concerns about high phosphate intakes in the population, particularly relevant for kidney patients.
What it is
Mineral salts (typically phosphates and citrates) used in processed cheese to disperse fat and stabilize protein.
Emulsifier; prevents fat and water separation in processed cheese.
Why it's flagged
- high added phosphate intake
- concerns for kidney disease patients
- potential cardiovascular impact
What regulators actually say
"The Panel established a group acceptable daily intake (ADI) for phosphates of 40 mg/kg body weight per day, expressed as phosphorus."
"Pasteurized process cheese ... emulsifying agents ... in such quantity that the weight of the solids of the emulsifying agents is not more than 3 percent of the weight of the pasteurized process cheese."
Regulatory status
United States — FDA
Component salts GRAS or permitted as direct food additives under 21 CFR 133 (cheese standards).
European Union — EFSA
Permitted; group ADI 40 mg P/kg bw/day for phosphates.
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