5 Percent Or Less Of The Following: Sodium Citrate

Sodium citrate is the sodium salt of citric acid. It can be produced by neutralizing citric acid, which is often derived from the fermentation of molasses or other sugar sources by microorganisms. It is commonly found in crystalline form and is soluble in water.

Manufacturers add sodium citrate to foods primarily as an acidity regulator, emulsifier, and preservative. It helps to control pH, prevent oil and water from separating in products like cheese and dips, and can enhance the effectiveness of other preservatives. It is frequently found in processed cheeses, dairy products, jams, and baked goods.

Sodium citrate is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. It is commonly consumed in small amounts as part of the food supply. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated sodium citrate and found it to be safe for consumption at typical levels. No significant health concerns are associated with its consumption at levels found in food.