FOOD GRADE

Food salt is absolutely essential for the body and is an essential component of our diet. In addition to its role as food preservative and flavour enhancer, salt ensures the proper functioning of the body. Through its sodium content, it allows water molecules enter and exit cells as needed, regulates blood pressure, transmits sensory impulses and enables muscles to contract and relax. The salt is fortified with iodine in order to prevent goiter (enlarged thyroid gland). Salt is a common condiment used in our personal comsuption (preparing or preserving food). It is also an ingredient in many manufactured foodstuffs such as bakery, dairy products or snack foods.

Table salt:

From a culinary perspective, salt has many desirable properties. Salt enhances the positive sensory attributes of foods, even some otherwise unpalatable foods. It makes them “taste” better. Salt is also an important natural preservative preserving foods and preventing bacteria from growing (avoiding food poisoning). As a binder, salt helps extract the myofibrillar proteins in processed and formed meats binding the meat together and reducing cooking losses. It also increases the solubility of muscle proteins. As colour controller, salt promotes the development of colour in foods such as ham, bacon and hotdogs. As a texture aid, salt strengthens gluten in bread dough, providing uniform grain, texture and dough strength, allowing the dough to expand without tearing.