Abstract
The kind of salt in Japanese market was increased rapidly because of shift to a free trade. A lot of users are confused to select a suitable salt. This paper tries to review on food salt in market for aid of selection. It is included as 1) classification by manufacturing process and raw material, 2) characteristics of vacuum salt, solar salt, rock salt and spray dry, 4) an effect of difference of raw material, area and depth of sea, and concentration process, 5) processing, 6) Additives. The main point of this review is that the characteristics of salt will be determined mainly by crystallizing process, not area and depth of sea, or concentration process.
