9 Ingredients Food Scientists Use to Hide Sodium on Nutrition Labels

7. Stabilizers and Thickeners with Sodium (disodium phosphate, sodium citrate)

Stabilizers and thickeners help sauces, processed cheeses, and ready meals maintain the right texture and pH. Ingredients like disodium phosphate and sodium citrate control acidity and improve melting or emulsification properties. Though these additives aren’t used to impart a salty taste, their sodium content adds to a product’s overall sodium count. They’re common in boxed macaroni and cheese, processed cheese slices, and some canned soups. For practical shopping, check both the ingredient list and the Nutrition Facts panel—if a product uses multiple sodium-containing stabilizers, those amounts add up. Choosing whole-food alternatives or brands that advertise simpler formulations is an effective way to lower intake without needing deep chemical knowledge.

8. Modified Starches and Protein Isolates

Modified starches and protein isolates are processing tools that control moisture, texture, and shelf life in many packaged products. They are sometimes processed into sodium-containing forms or included as part of compound ingredients that contain sodium. Examples include certain modified food starches and milk or soy protein isolates used in bars, soups, and meal replacements. These ingredients help products retain moisture, create pleasing mouthfeel, and stabilize emulsions—features that can enhance perceived flavor and therefore allow companies to tune salt levels in complex ways. For shoppers, the useful rule is to treat compound or highly processed ingredient lists as a flag: compare brands and check sodium per serving. Whenever possible, choose items with fewer additives or make simple versions at home to control how much sodium ends up in the final dish.