Slat And Enzymes

Salt is a mineral, chemically known as sodium chloride (NaCl). It is naturally occurring and is harvested from underground mines or evaporated from seawater. Salt is essential for life, playing a role in fluid balance and nerve function.

Salt is widely used as a flavor enhancer and preservative in many foods, including cheeses, processed meats, and baked goods. It helps to draw out moisture, inhibit microbial growth, and improve texture. In cheese making, salt controls enzyme activity and fermentation.

The FDA sets the Daily Value for sodium at 2,300 mg per day. High sodium intake is associated with increased blood pressure in some individuals. JECFA has evaluated salt and established acceptable intake levels. While essential in small amounts, excessive consumption is a public health concern.