Food salt is rich in essential and dietary minerals. It has a high gastronomic value and is ideally suited to many culinary uses. It is widely used for the preservation of salted products such as salted turnip, pickled herring, cod, and others. It is thus an essential component of the human and animal diet . During the middle ages, salt was heavily used for preserving meat and fish. Even today, some African and Asian regions without refrigeration appliances still use salt for preserving meat and fish.
For animals, salt ensures the same body functions as for humans. This need is due to the high consumption of calcium because of the vegetarian diet. In addition, cattle lose more salt through milking. That is the reason for giving them salt stones to lick and cover their needs.
Salt Type
|
Origin |
Ferrocyanide |
Method of analysis |
| Food Salt |
Tunisia |
5-15 ppm |
ASTM E534-98 |
| APPAROXIMATIVE GRAIN SIZE |
| > 12 mm |
8 mm-12 mm |
4 mm-8 mm |
2 mm-4 mm |
0,125 mm-2 mm |
<0,125 mm |
| 1.5 to 2% |
11 to 14% |
17 to 22% |
30 to 35% |
20 à 27% |
< 1% |
| TYPICAL VALUES CHIMICAL DATA |
| Sodium Chloride(NaCl) |
Calcium (Ca) |
Magnesium (Mg) |
Sulfate (SO4) |
Water (H2O) |
Insolubles |
| 99 to 99.7% |
0.01 to 0.1% |
0.12 to 0.22% |
0.1 to 0.4% |
2 to 3% |
0.01 to 0.04% |
| TYPICAL VALUES PHYSICAL DATA |
| Boiling point |
Melting point |
PH of solution |
| 1413°C |
802°C |
7 |