The role of salt in the food industry is crucial, as salt is literally everywhere, affecting the majority of the food consumed by modern man in a silent but significant way.
Historical background
The earliest evidence of salt collection and processing dates back to 6000 BC, namely at China's Xiechi Salt Lake. Salt has been present in human life since ancient times and its ability to preserve food for long periods of time, allowing for traveling, was a cornerstone in human civilization's evolution. In addition, salt was used as a currency and a commodity and its high value shaped important trade routes, even leading to wars.
Chemical Composition and Properties of Salt
Salt consists of 99% sodium chloride, i.e. the elements sodium and chlorine in a 1:1 ratio. It is a preservative and a hygroscopic substance. Depending on the treatment it has undergone, it is available in various grain sizes (coarse, fine) and shapes. These characteristics affect the density, solubility, flow and the ability to mix with other ingredients.
Uses of salt in the food industry
Salt is essential in the food industry, having multiple uses in preservation, fermentation, texture and flavor enhancement, as well as in moisture regulation.
Olives
Salt has been used in the industrial processing of olives for years, as it contributes to bitterness’ removal and to the creation of a high quality, tasty, crunchy and safe end-product. Salting olives either by directly adding salt or by immersing them in brine achieves controlled fermentation and desired texture and flavor.
Salted fish
Mackerel, sardines and anchovies! The use of salt in fish processing is essential for preservation and taste. Salt removes moisture from fish, preventing bacterial growth and extending their shelf life. At the same time, it enhances the taste and maintains the right texture.
Cured meat and sausages
The curing of meat is an age-old traditional method of preserving meat.Salt inhibits the growth of pathogenic micro-organisms and extends the shelf life of meat. What started out as a necessity continues to this day by choice, as these products, such as pastrami, kavourmas and apaki, are very popular thanks to their organoleptic characteristics that create a unique experience for all the senses. In addition, salt helps to improve the texture and bring out the richness of flavor in meats and sausages. The food industry uses modern techniques to achieve the perfect balance of salt, ensuring high quality and safety.
Cheese
The use of salt in cheese making is essential for the ripening and preservation of cheese. Salt helps regulate moisture, enhances flavor and prevents the growth of unwanted microorganisms. It also helps to create the characteristic crust on hard and semi-hard cheeses. The even distribution of salt is crucial for the cheese's quality and safety.
Processed snacks
The use of salt in processed snacks, such as cookies and cakes, is important for moisture regulation. Salt helps maintain the proper texture, preventing products from becoming too moist or too dry. Thus, it contributes to the freshness and long-term preservation of snacks.
Canned goods
The use of salt in the canning industry is vital for safety and quality. Salt is added as a preservative, preventing the growth of pathogenic microorganisms and extending the shelf life of canned foods. In addition, it helps to preserve the texture and taste of foods such as vegetables, fruit and meat. The even distribution of salt is also very important in this case.
Pickles
Salt fermentation products, including the popular pickles, were created for preservation purposes and have evolved into fine products found in cuisines all over the world and often sold in expensive delicatessen shops. On an industrial scale, the right pickling salt in the proper quantities generates products with an extended shelf life, enhanced texture, taste and color. Salt in pickled products achieves controlled fermentation and safety.
These are only a few of the food sectors to which salt is used. Beyond the benefits that salt offers in improving food safety and enhancing the taste and quality of food, it is also a natural and cost-effective material that creates many opportunities for the development of innovative products in the food industry.
