Compounds that dissociate into ions when dissolved in water or in contact with it, so the solution conducts electricity. In physiology the term usually means mineral salts containing sodium, potassium or calcium, whose ions help control body fluid balance. In food they shape taste, influence protein solubility and texture, and matter in sports drinks and rehydration products. Sodium and potassium salts drive nerve and muscle function and rehydration, which is why oral rehydration salts and sports drinks are formulated around precise electrolyte ratios. In processing, calcium and sodium ions modulate protein gelation and water-holding in meat and dairy, directly shaping texture.