Salts Of Fatty Acids

Salts of fatty acids are compounds formed when fatty acids, which are components of fats and oils, react with minerals like sodium, potassium, calcium, or magnesium. They are often derived from plant or animal fats and oils through a process called saponification. These salts can appear in various forms, including powders or flakes.

Manufacturers add salts of fatty acids primarily as emulsifiers, helping to blend ingredients that normally don't mix, like oil and water. They can also act as stabilizers, preventing separation in food products. You'll often find them in baked goods like cakes and cookies, as well as in some processed cheeses and candies.

Salts of fatty acids are generally recognized as safe (GRAS) by the FDA for use in food. Regulatory bodies like JECFA and EFSA have evaluated various fatty acid salts, often finding them safe for consumption within typical dietary levels. Evidence does not suggest adverse health effects from consuming these ingredients at levels found in food.