This article covers melting salt as a food additive. For auxiliaries in the production of molten metal, see melt treatment agents .
Melting salts are additives that are used in the production of various foods , such as processed cheese . The melting salts permitted in Europe are calcium , potassium and sodium salts of lactic acid, citric acid and phosphoric acid.
They improve the swellability and emulsification behavior of protein and thus prevent fat or water from escaping from the product. They have a complex effect . Salts of the multi-protonic acids (citric acid and phosphoric acid in two stages, lactic acid in one stage) also act as acid buffers .
↑ Directive 2008/84 / EC of the Commission of August 27, 2008 laying down specific purity criteria for food additives other than colorings and sweeteners.