How do emulsifying salts work?

Melting salts allow the calcium ions in the milk protein to be ion-exchanged for sodium ions, resulting in more soluble milk proteins that are able to emulsify fat, adjust pH, and bind water.

They are usually composed of monovalent cations and multivalent anions, which are weakly alkaline. Sodium salts of citric acid and especially phosphoric acid are most often used. Citrates have little ability to exchange calcium ions, but they help affect flavor and shift pH. Conversely, polyphosphates have a high ion exchange capacity and can extend the shelf life of the product, which is a great benefit for the consumer.

In which foods can we find melting salts?

  • processed cheeses
  • cream sauces and dressings (try our recipes for homemade dressings , thanks to which you will turn a vegetable salad into an absolute bomb!)

Are melting salts in food safe for us?

Melting salts are used in really acceptable amounts and are not dangerous for the human body, although their very name may cause concern for some people.