Salt And Enzymes
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What it is
Salt is a mineral composed primarily of sodium chloride (NaCl). It is naturally occurring and can be harvested from salt mines or evaporated from seawater. Enzymes are proteins that speed up chemical reactions. They are often produced through fermentation using microorganisms or extracted from plant or animal sources.
Why it's used
Salt is used to enhance flavor, preserve food, and control microbial growth. Enzymes are used in food processing to modify ingredients, improve texture, and aid in production. They are commonly found in cheeses, baked goods, and processed meats.
Health notes
Salt intake is a public health concern, with major health organizations recommending reduced sodium consumption to manage blood pressure. The FDA considers salt to be Generally Recognized As Safe (GRAS) for its intended use. Enzymes used in food processing are typically considered safe and are regulated by the FDA. JECFA and EFSA have evaluated many enzymes and established safety guidelines.
Allergen info
Salt is not a major allergen. Enzymes can be derived from various sources, including milk, wheat, soy, or eggs, and may be a concern for individuals with specific allergies. Gluten may be present if enzymes are produced using wheat-based fermentation processes.