Triammonium Citrate
The short version
The ammonium salt of citric acid — common processed-cheese melting salt.
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
Produced by neutralizing citric acid (E330) with aqueous ammonia. Less common than the sodium or potassium citrates because the residual ammoniacal taste limits applications.
How it's used
Used primarily as a melting salt in processed cheese, cheese slices, and cheese spreads where it complements sodium phosphates in dispersing milk-protein and emulsifying fat. Less common in beverages or supplements.
Safety profile
ADI not specified — considered safe at typical use levels. Ammonium is metabolized in the urea cycle; the dose from food use is well below any nitrogen-load threshold for healthy individuals (matters more for patients with liver-cycle disorders).
Physical & chemical properties
White crystalline powder. Very soluble in water. Faint ammoniacal odor. Slightly acidic solution.
Regulation worldwide
Permitted in the EU and most jurisdictions for processed cheese and similar applications.
Educational information only. Not medical or dietary advice.