17. Edible Salt - Drug, Food, Gas, Proficiency Laboratory Testing Services

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    Edible Salt

    Salt has been an important and integral part of countless civilizations since 6050 BC. It has been used as a Religious Offering, a Medium of Exchange in Trade, Seasoning, a Preservative, and even as an Antiseptic. Bamboo, Bulk, Black, Flavoured, Fortified, Gray, Himalayan, Ingredient, Lake, Pickling, Reed, Refined, Table, Sea, and Smoked Salts are some of the varieties in use, worldwide.

    The majority of the Salt used is sourced from Sea. Other sources include Natural Depression like Danakil in Ethiopia, Saline Lakes like the Sambhar Lake in Rajasthan, Retba & Timbuktu in Africa, Himalayan Rocks, Mountain Caves (Khewra in Pakistan), and Underground Deposits (Sifto in Canada).

    Edible Salt undergoes different types of processing before the same is marketed. Apart from Physical (Moisture Content, Water Solubility) & Chemical (Calcium, Potassium, Magnesium etc. & Alkalinity) properties, these may include tests for Fortification (Iodine or Iodine plus Iron) of Salt for prevention of Goitre and Goitre plus Anaemia respectively.

    The Quality of Edible Salt is subject to FSSAI, IS, and Food Codex Regulations depending on Internal/ Export requirements. The USA is the largest buyer of Salt exported from India. FDA’s Section 182 of Title 21 of the CFR regulates Salt Iodization in the USA while Food Safety and Standards (Prohibition & Restrictions on Sales) Regulations, 2011 governs the Sale of Edible Salt in India. EFRAC Analyses the Quality of Edible Salt to assess the Product’s Compliance with the above Regulations.

    Iodine Content Analysis by efrac: Iodized salt, which is fortified with iodine to prevent iodine deficiency disorders, requires testing to verify the iodine content. Iodine deficiency can lead to thyroid disorders and other health issues, so it’s important to ensure that iodized salt contains the appropriate level of iodine as per regulatory requirements.

    Particle Size and Appearance Analysis by efrac : Salt samples may be evaluated for particle size distribution, crystal morphology, and visual appearance. Testing may involve techniques such as microscopy and particle size analysis to assess the quality and consistency of salt crystals.

    Sensory Evaluation by efrac : Sensory testing may be conducted to assess the taste, odor, and appearance of salt samples. Panelists trained in sensory analysis evaluate salt samples for attributes such as saltiness, bitterness, off-flavors, and visual clarity.

    Regulatory Compliance: Edible salt testing laboratories adhere to national and international regulations and standards governing salt safety, purity, and labeling. Testing results are used to ensure compliance with regulatory requirements and to support quality control and assurance measures implemented by salt producers and manufacturers.

    Overall, edible salt testing plays a crucial role in ensuring the safety, quality, and compliance of salt products consumed by consumers worldwide. It involves a combination of analytical techniques and quality assurance measures to deliver accurate and reliable results.


    • Moisture • Water Insoluble matter • Matter soluble in Water other than NaCl • Acid insoluble matter • Sulphates • Iodine content • Calcium • Potassium Ferrocyanide • Alkalinity as Na₂CO₃ • Magnesium • Heavy metal • Green Ferric Ammonium Citrate • Chlorine


    • FSSAI Laboratory Manual • IS • ISO • AOAC • DIN EN • APHA