Triammonium citrate

Triammonium citrate is the triammonium salt of citric acid, formed by neutralising citric acid fully with ammonia. It functions as an acidity regulator and emulsifying salt, used in processed cheese products to improve texture and meltability, and in certain beverages as a pH buffer. The ammonia released during digestion contributes minimally to normal nitrogen metabolism and urea production.

JECFA's ADI is "not specified," evaluated in 1973 — consistent with the broader citrate family. Triammonium citrate dissociates to citric acid and ammonium; both are normal human metabolites. Citric acid enters the Krebs cycle, while ammonium is incorporated into normal nitrogen metabolism and excreted as urea. No adverse effects have been identified at any realistic food additive dose.

Triammonium citrate is approved in the EU and several other markets. It is primarily encountered in processed cheese products where citrate salts serve collectively as emulsifying agents that give processed cheese its characteristic smooth, meltable texture. For healthy adults there are no safety concerns. Its use is relatively specialised and it is not found in the broad range of everyday packaged foods compared to the more common citrate salts.