A sodium salt is a crystalline compound formed when an acid containing sodium is neutralised, the product of a sodium base meeting an acid. Table salt itself, sodium chloride, is the archetype, but the family is vast: sodium citrate from citric acid, sodium bicarbonate from carbonic acid, sodium glutamate from glutamic acid. In food they serve as preservatives, buffers, leaveners, and flavour enhancers, each carrying the properties of its parent acid in stable, easy-handling form. The sodium they contribute counts toward dietary sodium intake, which is why low-sodium products watch not just table salt but the whole family. Understanding sodium salts is basic chemistry with direct consequences for the nutrition label.