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Source
Not animal-derived
Allergen
No
Role in food
Salt is primarily used to enhance flavor in foods, but it also acts as …
What it is
White salt, also known as sodium chloride, is a mineral compound found naturally in seawater and underground deposits. It is typically harvested through mining or evaporation and then purified and processed for use in food.
Why it's used
Salt is primarily used to enhance flavor in foods, but it also acts as a preservative by inhibiting microbial growth. It can also be used to control fermentation in products like bread and cheese, and to improve texture in processed meats.
Health notes
Salt (sodium chloride) is Generally Recognized As Safe (GRAS) by the FDA for use in food. The World Health Organization (WHO) recommends limiting sodium intake to reduce the risk of high blood pressure and cardiovascular disease. JECFA has evaluated salt and did not set a numeric limit (ADI not specified). While essential for bodily functions, excessive sodium intake is linked to health concerns, and dietary guidelines recommend moderation.
Allergen info
Salt is not one of the 9 FDA major allergens and does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.