Edible salt – What is it, what different from other types of salt and what properties do you have?

To understand what is edible, we should start with the following interesting fact: in technical terms, table salt disappeared from the shelves back in 2019. What does this mean? That simple table salt is no longer on the market and are we eating any other product? Absolutely. In fact, in our country, the changes in Gost have simply entered into force for this product, and now, purely technical, the table salt does not exist, only the edible salt remains. But table salt is a particular subtype of edible salt that undergoes a specialized boiling procedure by evaporation of saline solutions.

Peculiarities of edible salt and methods of its production and extraction

In general terms, edible salt is divided into 4 types depending on how it is extracted and processed:

  • SAL GEMA – Extracted in Salinas and Canteras, it has few impurities and little humidity;
  • Evaporation: It is extracted by evaporation of natural or artificial saline solutions, which are extracted from wells or occur from gem salt mixed with water.
  • Autosalina – Extracted from sediments and salt beds from the saline lake background;
  • Sadoica – extracted from oceanic basins and marine with salt deposits preserved by artificial fences.

Essentially, all the salt that humanity consumes is a natural and really vital mineral for our body. But we should not worry that we are ever left without salt: our natural salt reserves are huge and have been recognized by scientists around the world as an inexhaustible resource in the bowels of our planet.

What is the most useful food salt?

The answer is simple: of good quality. Edible salt is useful in any way for man, the main thing that all conditions have been met to preserve its usefulness, both by the manufacturer and in the delivery stage to the market.

What can spoil such a useful natural mineral? There is a whole list of those things, which are defined even in the Gost:

  • Transport and storage containers must be free of strange odors, be sterile and not present defects;
  • Storage conditions must meet certain humidity and temperature standards; Otherwise, salt will wrinkle, you can start “drip” and product quality will resent greatly;
  • The packaging of salt products must be strictly regulated and large amounts should not be stored in individual containers to prevent the pressure on the substance from increasing;
  • Food salt should be stored separately from products that can transmit unpleasant odors or flavors.

On the basis of all the above factors that affect the quality of edible salt, it is worth pointing out that it is extremely important to know where to ask for quality – the fulfillment of all gost and the sale only of quality salt is managed byGreat companies such as SevzaPecion Sol de San Petersburg.

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