John Myers
Processed cheese without melting salts? That’s hardly possible. But what do the additives do, how do they work, and are there any risks? We have summarized everything you need to know.
Emulsifying salts in food – important for consistency and therefore spreadability
Melting salts are additives that ensure that no fat or water escapes when a food melts. This is particularly important with processed cheese: thanks to the salts, it melts evenly and remains spreadable when it cools down. In the end, melting salts in cheese ensures that protein, fat, and water are distributed evenly.
The following substances, among others, can be processed in Germany according to the approval regulation: the salts of citric acid (E 330) (such as sodium citrate (E 331), potassium citrate (E 332), calcium citrate (E 333) and triammonium citrate (E 380)), the salts of phosphoric acid (E 338) (including sodium phosphate (E 339), potassium phosphate (E 340), diphosphates (E 450), triphosphates (E 451) and polyphosphates (E 452)), and the lactate salts sodium lactate (E 325), potassium lactate ( E 326) and calcium lactate (E 327).
Are Emulsifying Salts Bad For Your Health?
Processed cheese does not belong to the narrower circle of foods for health-conscious nutrition anyway. On the one hand, this is due to its fat content, on the other hand, the melting salts it contains are also viewed as critical. However, the study situation is often not clear. Excessive intake of phosphorus, phosphate, and citric acid can have adverse health effects. For example, citric acid can attack tooth enamel, and too much phosphate can increase the risk of osteoporosis, among other things. The manufacturing process is also important: molds are used to obtain citric acid and its salts. This can lead to complications if you are allergic to mold, but it is generally safe to consume. It should also be borne in mind that some production methods use genetically modified microorganisms. Citric acid occurs naturally in citrus fruits.
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