Definition: Emulsifying salt
Food safety
Substance which converts proteins contained in cheese into a dispersed form and thereby brings about homogenous distribution of fat and other components.
Source:
European Union, Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (Official Journal of the European Union No L 354, 31.12.2008)
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