HC Deb 20 March 1950 vol 472 cc1541-2
39. Mr. Vane

asked the Minister of Food what are the usual contents of the emulsifying agent used in the manufacture of processed cheese; and in what proportion it is added.

Mr. Webb

I am told that these emulsifying agents are chemical salts and usually consist of di-sodium phosphate, sodium citrate or a combination of similar salts. The quantity added depends upon the type of salts used but is not usually more than 3 per cent.

Mr. Vane

Could the right hon. Gentleman say why all this is done? is it intended to improve the cheese?

Mr. Webb

I think that both the hon. Gentleman and myself would do well to await the better definition now being worked on by a responsible committee.

Mr. Somerville Hastings

Is my right hon. Friend convinced that these emulsifying agents are in no way harmful to health?

Mr. Webb

So far as I am told, they are not but, quite frankly, I do not understand them.

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