Purity: The purity of salt refers to the absence of impurities or contaminants. Common impurities in salt include minerals, heavy metals, and other substances. High-purity salt is essential for applications like food processing, pharmaceuticals, and water softening.
Chemical Composition: Salt is primarily composed of sodium chloride (NaCl), but it may contain other trace minerals. The chemical composition should meet industry or regulatory standards, with NaCl content typically above 99%.
Particle Size and Uniformity: The size and uniformity of salt crystals or grains can affect its performance in different applications. For example, fine salt is preferred for baking, while coarse salt may be used for seasoning or de-icing.
Moisture Content: The moisture content of salt should be controlled to prevent caking or clumping. High moisture levels can affect the flowability and storage stability of salt.
Colour: Salt colour can vary depending on its source and processing method. Most consumers are familiar with white table salt, but there are also coloured salts such as pink Himalayan salt or gray sea salt. The color should be consistent and characteristic of the type of salt.
Taste and Flavour: The taste and flavour of salt are important considerations in the food industry. Different types of salt may have subtle flavor differences due to their mineral content.
Iodine Content: Iodised salt contains added iodine to prevent iodine deficiency disorders. The iodine content should meet regulatory standards to ensure public health.
Free Flowing Salt Properties: Free flow Salt should be free-flowing and not form clumps or lumps, especially in humid conditions. Anti-caking agents may be added to achieve this property.
Packaging and Labelling: Proper packaging is crucial to protect salt from moisture and contaminants. Labels should provide information about the salt type, source, purity, and any additives.VRK Edible salts are manufactured in a hygienic condition and packed by automatic filling and packing machines
Microbiological Contamination: For salt used in food applications, it's essential to test for microbiological contaminants such as bacteria and molds to ensure it meets safety standards.
Heavy Metals: Testing for heavy metal contaminants like lead, arsenic, and cadmium is important, especially for salts sourced from areas with a history of pollution.
Sulphate Content: Elevated sulphate levels can impact the taste and quality of salt. It's essential to monitor sulphate content, particularly for culinary applications.
Storage and Handling: Proper storage conditions, such as keeping salt in a dry and cool environment, are critical to maintaining its quality over time.
VRK Salt products quality parameters may vary depending on its intended use, whether it's for culinary, industrial, or medical purposes. VRK Salt solutions established above standards to ensure that VRK salt meets the required specifications for its specific application.
