What is the role of food additives in salt？

　　Salt, as the first taste, is closely related to people’s life and health. In order to help consumers buy high-quality salt that suits them, today I will focus on the knowledge of food additives commonly used in salt production, such as potassium iodate, potassium ferrocyanide and potassium chloride.

　　Iodization of salt is used to prevent and treat iodine deficiency disorders.

　　Iodine is an essential micronutrient for human metabolism and growth. In most parts of China, the external environment (water, soil, etc.) is almost short of iodine, and it is difficult to change the current situation of iodine deficiency in the external environment. If iodine supplementation is stopped, the iodine stored in the human body can last for up to 3 months. Insufficient iodine intake will cause a series of diseases, collectively known as iodine deficiency disorders. Iodine deficiency disorders can be prevented, and eating iodized salt is the simplest, safe and effective way to prevent iodine deficiency disorders. Iodized salt refers to the edible salt after adding iodine fortifier, and potassium iodate is a commonly used iodine fortifier in salt production.

　　Pregnant women, nursing women, infants (from birth to 36 months old) and other people are the special needs of iodine; Children and adolescents are the key groups in the prevention and treatment of iodine deficiency disorders. Iodine deficiency in infants and young children can seriously cause cretinism and intellectual damage; Iodine deficiency in children and adolescents can lead to mental impairment, physical retardation, goiter and so on.

　　It is suggested that people who eat iodized salt include patients with hyperthyroidism and residents in high-water iodine areas who have taken enough or even excessive iodine from drinking water.

　　Salt and anti-caking agent are used to prevent salt from caking

　　Potassium ferrocyanide is commonly used as an anti-caking agent in salt, in order to prevent granular or powdery salt from agglomeration and keep it loose or free flowing. Cyanogen of potassium ferrocyanide is closely combined with ferrous ions, and its stability is very good. Toxic cyanide ions can hardly be detected in the solution of potassium ferrocyanide, and the decomposition temperature of potassium ferrocyanide is above 400℃, while the temperature when we cook food is usually lower than 340℃. When it exceeds 400℃, the food will become carbon blocks.

　　According to the national food safety standards, the salt produced by using potassium ferrocyanide as anti-caking agent will not bring harm to human body, so you can buy it with confidence. Of course, in order to meet the higher demand, many high-quality salt without anti-caking agent have been introduced in the market at present, such as Guangdong salt ecological sea salt series products.

　　Salt and potassium chloride are used to produce low sodium salt.　

　　Potassium chloride is often used to produce low sodium salt. Low-sodium salt is an edible salt made from one or more of refined salt, crushed washing salt, sun-dried salt, etc., and food additives (such as potassium chloride, etc.) allowed by the state are added to reduce the concentration of sodium ions. The content of potassium chloride in low sodium salt is (10-35)g/100g, and the corresponding content of sodium chloride is (65-90)g/100g.

　　In low sodium salt, potassium chloride with the same salty taste is used to replace part of sodium chloride, which realizes "reducing sodium without reducing salinity". In addition, after adding potassium chloride, the content of potassium ions is increased, the balance of sodium and potassium in human body can be maintained, and the risk of diseases such as stroke, hypertension and heart disease can be significantly reduced, so that "low sodium is healthier" can be achieved. It is recommended that healthy people eat low sodium salt.

　　The salt purchased through formal channels in the market, with or without potassium iodate, potassium ferrocyanide or potassium chloride, is safe food produced in strict accordance with national food safety standards. Consumers should correctly understand the food additives in salt and choose the appropriate salt according to their own health needs.