Melting salt

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 .

group	Salts of ...	Melting salts	E number
Lactates	Lactic acid (E 270)	Sodium lactate	E 325
		Potassium lactate	E 326
		Calcium lactate	E 327
Citrates	Citric acid (E 330)	Monosodium citrate , disodium citrate , trisodium citrate	E 331
		Monopotassium citrate , tripotassium citrate	E 332
		Monocalcium citrate , dicalcium citrate , tricalcium citrate	E 333
Phosphates	Phosphoric acid (E 338)	Monosodium phosphate , disodium phosphate , trisodium phosphate	E 339
		Monopotassium phosphate , dipotassium phosphate , tripotassium phosphate	E 340
		Monocalcium phosphate , dicalcium phosphate , tricalcium phosphate	E 341
Diphosphates	Diphosphoric acid	Disodium diphosphate , trisodium diphosphate , tetrasodium diphosphate, dipotassium diphosphate , tetrapotassium diphosphate , dicalcium diphosphate , calcium dihydrogen diphosphate	E 450
Triphosphates	Triphosphoric acid	Pentasodium triphosphate Pentapotassium triphosphate	E 451
Polyphosphates	Polyphosphoric acid	Sodium Polyphosphate Potassium Polyphosphate Sodium Calcium Polyphosphate Calcium Polyphosphate	E 452

Individual evidence

↑ Gerald Rimbach, Jennifer Nagursky, Helmut F. Erbersdobler : Food and goods knowledge for beginners . 2nd Edition. Springer, Berlin Heidelberg 2015, ISBN 978-3-662-46279-9 .

↑ Directive 2008/84 / EC of the Commission of August 27, 2008 laying down specific purity criteria for food additives other than colorings and sweeteners.

[1] Gerald Rimbach, Jennifer Nagursky, Helmut F. Erbersdobler : Food and goods knowledge for beginners . 2nd Edition. Springer, Berlin Heidelberg 2015, ISBN 978-3-662-46279-9 .

[2] Directive 2008/84 / EC of the Commission of August 27, 2008 laying down specific purity criteria for food additives other than colorings and sweeteners.