The main components of food grade sodium chloride, ionic compounds. Pure sodium chloride crystals are colorless and transparent cubic crystals, due to the presence of impurities in the general case of sodium chloride for the white cubic crystal or small crystal powder.
Food grade sodium chloride in the food industry is mainly used as buffer, leavening agent, food seasoning and pickled fish and vegetables, etc., highly purified sodium chloride can be used to make physiological saline, for clinical treatment and physiological experiments, such as loss of sodium, Dehydration, blood loss and so on.
Food grade sodium chloride for food industry and fisheries are used for salting and can also be used as raw materials for seasonings and refined salt.
In the cooking dishes by adding salt can remove some of the raw material odor, increase the delicious, this is the role of salt to mention fresh. "Light tasteless, salty tasteless" is to use salt to be appropriate, in order to play its unique features.
Sodium chloride is indispensable to people. The total amount of sodium ions contained in adults is about 60 g, of which 80% is present in the extracellular fluid, i.e. in plasma and intercellular fluid. Chloride is also mainly present in the extracellular fluid.
Sodium and chloride ions are mainly physiological functions:
(1) to maintain the osmotic pressure of extracellular fluid,
(2) to participate in the regulation of acid-base balance in the body,
(3) chloride ions in the body involved in the formation of gastric acid, in addition, sodium chloride In maintaining the normal excitability of nerves and muscles also have a role.
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