S-A-L-T AS SUPPORTIVE AND LUCRATIVE TASTE
Journal Title: World Journal of Pharmaceutical and life sciences - Year 2018, Vol 4, Issue 5
Abstract
Iodized white salt (commonly available in the country) is chemically processed and bleached from yellowish/off-white color to white color as it undergoes processing to convert brine from sea water to white salt with chemicals added for Iodine fortification and anti-caking agents like E551 (nanosilica; SiO2) & E536 (potassium ferrocyanide; K4[Fe(CN)6]). It is different from the natural sea salt or rock salt which is natural, unrefined healthier options. An image is attached for more clarity around the process. An anti-caking agent is an additive placed in powdered or granulated materials, such as table salt or confectionaries to prevent the formation of lumps (caking) and for easing packaging, transport, and consumption. There is no evidence to suggest there are any negative health effects. In fact, studies have shown it to boost immune function, reduce mortality and help with weight loss. An anti-caking agent in salt is denoted in the ingredients, for example, as "anti-caking agent (554)", which is sodium aluminosilicate, a man-made product. This product is present in many commercial table salts as well as dried milk, egg mixes, sugar products, flours and spices. In Europe, sodium ferrocyanide (535) and potassium ferrocyanide (536) are more common anti-caking agents in table salt. "Natural" anti-caking agents used in more expensive table salt include calcium carbonate and magnesium carbonate. Some anti-caking agents are soluble in water, while others are soluble in alcohols or other organic solvents. They function either by absorbing excess moisture or by coating particles and making them water-repellent. Calcium silicate (CaSiO3), a commonly used anti-caking agent, added to e.g. table salt, absorbs both water and oil. Anti-caking agents are also used in non-food items such as road salt, fertilizers, cosmetics, synthetic detergents, and in manufacturing applications.
Authors and Affiliations
Prof. Dr. Dhrubo Jyoti Sen
Keywords
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