Sodium Citrates
The short version
Sodium salts of citric acid — emulsifying salts in processed cheese and buffers in many beverages.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
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.
How it's used
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.
Safety profile
No ADI specified. Citrate is a normal metabolic intermediate. Generally considered safe; contributes to total sodium intake.
Physical & chemical properties
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.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.