Salt And Enzyme

Salt and enzyme refers to a combination of common table salt (sodium chloride) and one or more enzymes. Salt is a mineral typically mined from the earth or evaporated from seawater. Enzymes are proteins that act as biological catalysts, often produced through fermentation using microorganisms, or extracted from plants or animals.

Salt is primarily used as a flavor enhancer, seasoning, and preservative in many foods. Enzymes are added to food to perform specific functions, such as improving dough texture in baked goods like crackers, aiding in cheese production, or modifying proteins and starches. Together, they contribute to the flavor, texture, and processing of products like crackers, canned beans, and cheese.

Salt (sodium chloride) is Generally Recognized As Safe (GRAS) by the FDA. While an essential nutrient, high sodium intake is a public health concern, with the FDA Daily Value set at 2,300 mg. Many enzymes used in food are also considered GRAS or approved food additives by the FDA, with their safety evaluated based on their source and function. JECFA has evaluated sodium chloride and many individual enzymes, often concluding that they are safe for use in food. There are no specific controversies associated with the combined use of "salt and enzyme" beyond general dietary recommendations for sodium intake.