Sodium chloride: ≥97.0%
Fluoride: ≤0.6%
Sulfate: ≤0.03%
Nitrate: ≤0.02%
Sensory indicators:
White, salty, no visible foreign impurities, no bitterness, astringency and no peculiar smell.
Physical and chemical indicators:
According to GB/T 5009.42.
GB 272 1-2003 Hygienic Standard for Edible Salt was put forward by People's Republic of China (PRC) and the Ministry of Health. Main drafting units: Beijing Food Hygiene Supervision and Inspection Institute, Salt Research Institute of Ministry of Light Industry and Tianjin Food Hygiene Supervision and Inspection Institute.
Salt:
Salt refers to sea salt, well salt, mineral salt, lake salt and earth salt from different sources. Their main component is sodium chloride, and the state stipulates that the sodium chloride content of well salt and mineral salt shall not be less than 95%.
Salt contains barium salt, chloride, magnesium, lead, arsenic, zinc, sulfate and other impurities. We stipulate that the content of barium should not exceed 20 mg/kg. Too much magnesium and calcium in salt will make the salt bitter, and too high fluorine content will also cause poisoning.
The World Health Organization (WHO) suggests that taking less than 6 grams of salt per person per day can prevent coronary heart disease and hypertension. In China, adults are required to consume 6 grams of salt every day to meet the body's need for sodium.
The composition table of salt should have the following characteristics:
Fine particles and coarse particles containing phosphorus are also called sulfur-free alkaline incandescent. The main components of incandescent lamps are sodium chloride, potassium oxide and calcium chloride, and the content can be between 45% and 70%.
Sodium chloride, also known as table salt and edible salt, is mainly composed of sodium chloride, and its content can be between 40% and 70%. Sodium chloride has high solubility, fresh taste, easy to dissolve in water and not volatile, and can be used as the main raw material of edible salt.
Potassium oxide is light yellow powder, the main component is potassium oxide, and the content is generally between15% and 45%. Potassium oxide has a slightly acidic taste, can inhibit the growth of bacteria, has antioxidant effect, and is very effective for seasoning.