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E331AcidulantLow concern
Sodium Citrates
In plain words
The short version
Sodium salts of citric acid — emulsifying salts in processed cheese and buffers in many beverages.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
No ADI specified. Citrate is a normal metabolic intermediate. Generally considered safe; contributes to total sodium intake.
The detail
Manufactured by neutralizing citric acid with sodium hydroxide or carbonate, in mono-, di-, or trisodium forms depending on degree of neutralization. Adapted for food use in the early 20th century.
The classical 'cheese salt' that prevents fat separation in processed cheese (the emulsifying salt in American slices). Also a buffer in dairy products, sports drinks, jams, and infant formula. Sequesters calcium ions to maintain protein dispersions.
White crystalline powder, very soluble in water. Mildly alkaline (trisodium form pH ~8). Strong calcium sequestrant — the property that underlies its role in processed cheese.
Permitted globally without restrictive limits.
Sources
- WHO JECFA database — Sodium citrate (INS 331iii), ADI 'not limited' (17th meeting, 1973) — WHO / Joint FAO/WHO Expert Committee on Food Additives, 1973. No ADI specified; citrate is a normal metabolite
- eCFR — 21 CFR 184.1751 Sodium citrate (GRAS) — U.S. Food and Drug Administration / Office of the Federal Register, 1994. US: GRAS with no limit other than good manufacturing practice; made by neutralising citric acid
- EUR-Lex — Regulation (EC) No 1333/2008 on food additives, consolidated text of 18 August 2026 (Annex II, Group I) — European Union (Publications Office), 2026. EU: permitted at quantum satis
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.