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Salt and Enzymes

Low concern

Salt contributes to sodium intake; excess sodium is linked to elevated blood pressure. Processing enzymes are generally inactivated during baking or processing and are considered safe at typical use levels.

What it is

A combined ingredient declaration for sodium chloride plus unspecified processing enzymes, commonly used in baked goods and dairy.

Salt provides flavor and structure; enzymes (e.g., amylases, proteases) modify dough or curd.

Why it's flagged

Sodium contribution: Contributes to daily sodium intake; excess linked to hypertension.

Regulatory status

United States — FDA

GRAS (salt and most food enzymes)

European Union — EFSA

Authorised food ingredients

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