Salt And Disodium Phosphate

Salt is sodium chloride, a mineral compound found naturally in seawater and underground deposits. Disodium phosphate is a sodium salt of phosphoric acid, often produced from phosphate rock, and is one of several forms of sodium phosphate.

Salt is primarily used to enhance flavor and as a preservative. Disodium phosphate acts as an emulsifier, helping to blend ingredients that normally separate, and as a stabilizer, improving texture and preventing spoilage. In products like processed cheese, it helps create a smooth, consistent texture.

Both salt (sodium chloride) and disodium phosphate are Generally Recognized As Safe (GRAS) by the FDA. High sodium intake, primarily from salt, is associated with increased blood pressure; the FDA Daily Value for sodium is 2,300 mg. JECFA has evaluated disodium phosphate and set an acceptable daily intake. While generally considered safe for consumption, individuals with kidney disease may need to limit their intake of phosphates.