Sodium Citrate
Sodium citrate sequesters calcium and disperses casein, which is what allows cheese to melt smoothly without fat separation.
Key Specifications
| CAS number | 68-04-2 |
|---|---|
| E number | E331 |
| Forms | Trisodium / disodium / monosodium |
| Assay | 99-100.5 percent |
| pH (5% trisodium) | 7.5-9.0 |
| Mesh | 30 / 60 |
The emulsifying salt in processed cheese
Sodium citrate sequesters calcium and disperses casein, which is what allows cheese to melt smoothly without fat separation. It is the defining ingredient of processed cheese slices and spreads.
Buffering in beverages and dairy
It holds pH in the 4.5-9.0 range and prevents protein coagulation in evaporated milk and dairy drinks during sterilisation.
Typical Applications
- Processed cheese — 2-3 percent disperses casein and gives a smooth melt.
- Dairy and beverages — 0.1-0.3 percent buffers pH and stabilises protein through heat treatment.
Frequently Asked Questions
Which form for cheese?
Trisodium citrate is the standard emulsifying salt; disodium is used where a lower pH is wanted.
Does it add sodium?
Yes, about 27 percent sodium by weight in the trisodium form, which matters for low-sodium claims.
Can it replace phosphate in cheese?
Yes, and it often gives a cleaner label, though the melt texture differs slightly.
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