Brine: Water

Brine is a solution of salt and water. It is commonly used in food preservation and preparation, particularly for meats and vegetables. The salt helps to draw out moisture and inhibit the growth of spoilage microorganisms.

Brine is used to preserve and flavor foods, especially meats like poultry and pork, and in pickling vegetables. It helps to keep foods moist during cooking and can add a salty taste. It is also used in canning to maintain texture and prevent spoilage.

Water is essential for life and is not regulated as a food additive. The FDA considers plain water to be Generally Recognized As Safe (GRAS). Excessive sodium intake from salt in brines can contribute to high blood pressure in some individuals. JECFA and EFSA have evaluated the health effects of sodium chloride.