Use of Salt in Food Processing

Edible salt (sodium chloride) is having important place since ancient human life. Salt was used as one of the currency for trades in antique era. Egyptians referred salt as ‘natron’ (divine).

- Dr. Pravin M. Ganorkar and Dr. Anil S. Nandane

The latin word ‘salarium’ derived from salt and referred to the amount of salt that used to give a worker as job payment. It is combination of sodium and chloride ions in the ration of 1:1. Salt also known as table salt. Salt in earlier centuries, had the economic importance as crude oil in the present era. Before the invention of electricity and refrigeration, salt was used to preserve food. Salt influences food palatability due to its unique flavor and pleasantness. It makes bland food pleasurable and perceivable in terms of taste and natural flavor. Moreover, salt is emerged as most impacting ingredient in food processing and food flavor enhancement. Salt is employed in food processing as solid (food additive) and liquid as brine solution (cleaning agent or heating medium). Beyond doubt, salt is widely explored as additive or processing aid. Henceforth, the important roles of salt in food processing are briefly discussed.

1. SALT AS FOOD PRESERVATIVE