Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Original paper
Quality Survey of Edible Salt Sold in Japan: Trends Among Major Products
Haruna FujiiYasushi Noda
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JOURNAL FREE ACCESS

2016 Volume 49 Issue 3 Pages 195-207

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Abstract
We performed a quality survey of the major edible salt brands sold in Japan by measuring both their major and minor components, over a period of five years. According to the package information, additives were not used in more than 70% of the products. Regarding the container shape, bagged products were about 70% of the total, while bottled and standing pouched products were the remaining 30%. The raw materials and manufacturing processes were mainly two types (seawater/ion-exchange membrane and solar salt/dissolution). As an indicator of the average proportion of wet salts, the characteristic components as a quality of each brand are suggested. The minor components originating from seawater and sand were also quantified. We found that there were no significant changes in the main edible salt brands lists sold in Japan over the five years in question. Therefore, the characteristic components of the main edible salt brands sold in Japan are found.
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© 2016 The Japan Society of Cookery Science
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