9 Ingredients Food Scientists Use to Hide Sodium on Nutrition Labels

5. Emulsifiers and Texture Modifiers (sodium caseinate, sodium alginate)

Emulsifiers and texture ingredients keep foods smooth, stable, and visually appealing. Some of these additives include sodium in their composition—sodium caseinate, sodium alginate, and various sodium salts of gums are examples. They’re used in processed cheeses, dairy alternatives, dressings, and ready-to-eat meals to prevent separation, thicken sauces, or improve mouthfeel. Because their primary goal is structural rather than flavor, they can fly under the radar when shoppers focus only on “salt.” Yet they contribute to a product’s total sodium tally. For people managing sodium intake, paying attention to compound ingredient names that include "sodium" helps reveal hidden sources. Choosing products with simpler ingredient lists or brands that offer low-sodium formulations can reduce this background sodium without sacrificing everyday convenience.

6. Flavor Enhancers Beyond MSG (disodium inosinate, disodium guanylate)

Beyond MSG, manufacturers use a family of flavor-enhancing ingredients such as disodium inosinate and disodium guanylate. These compounds often appear alongside MSG or as part of natural flavor systems, and they amplify umami and savory notes. Their presence can make a product taste more flavorful without an obvious increase in table salt, or they can compensate when overall salt has been reduced. Because these are sodium salts, they also add to the milligrams listed on the Nutrition Facts panel. Look for compounds beginning with "disodium" or other sodium prefixes in long ingredient lists. If minimizing sodium is important to you, choose products that advertise no added MSG or no sodium-based flavor enhancers, and always verify the Nutrition Facts for total milligrams per serving.