Salts

Salts are chemical compounds formed when an acid and a base react. They are found naturally as minerals in the earth and in seawater, and can also be produced through chemical processes. The most common salt is sodium chloride, often obtained by evaporating seawater or mining underground deposits.

Salts serve multiple purposes in food manufacturing, primarily as flavor enhancers, especially sodium chloride. They also act as preservatives by inhibiting microbial growth, as leavening agents (e.g., baking soda), and as acidity regulators. They are found in a wide range of products, including processed foods, baked goods, beverages, and seasonings.

Many specific salts, including sodium chloride, are generally recognized as safe (GRAS) by the FDA. High intake of sodium, primarily from sodium chloride, is a public health concern due to its association with high blood pressure. The FDA Daily Value for sodium is 2,300 mg. International bodies like JECFA and EFSA have evaluated numerous specific salts, with many having established acceptable daily intakes or being deemed safe for use. There is ongoing public health discussion regarding strategies to reduce sodium intake in the food supply.