CODEX
STANDARD FOR FOOD GRADE SALT
CX STAN 150-1985, Rev. 1-1997
Amend. 1-1999, Amend. 2-2001 1
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1 The Codex Standard for
Food Grade Salt was adopted by the Codex Alimentarius Commission at its 16th
Session in 1985. A revised Standard was adopted by the 22nd Session in 1997 and
amended by the 23rd Session in 1999 and the 24th Session in 2001. The Standard
has been submitted to all Member Nations and Associate members of FAO and WHO
for acceptance in accordance with the General Principles of the Codex
Alimentarius.
1. SCOPE
This standard applies to salt used as an ingredient of food, both for direct sale to the consumer and for food manufacture. It applies also to salt used as a carrier of food additives and/or nutrients. Subject to the provisions of this standard more specific requirements for special needs may be applied. It does not apply to salt from origins other than those mentioned in Section 2, notably the salt which is a by-product of chemical industries.
2. DESCRIPTION
Food
grade salt is a crystalline product consisting predominantly of sodium
chloride. It is obtained from the sea, from underground rock salt deposits or
from natural brine.
3. ESSENTIAL COMPOSITION AND
QUALITY FACTORS
3.1 MINIMUM NACL CONTENT
The
content of NaCl shall not be less than 97% on a dry matter basis, exclusive of
additives.
3.2 NATURALLY PRESENT SECONDARY
PRODUCTS AND CONTAMINANTS
The
remainder comprises natural secondary products, which are present in varying
amounts depending on the origin and the method of production of the salt, and
which are composed mainly of calcium, potassium, magnesium and sodium
sulphates, carbonates, bromides, and of calcium, potassium, magnesium chlorides
as well. Natural contaminants may also be present in amounts varying with the
origin and the method of production of the salt.
3.3 USE AS A CARRIER
Food
grade salt shall be used when salt is used as a carrier for food additives or
nutrients for technological or public health reasons. Examples of such
preparations are mixtures of salt with nitrate and/or nitrite (curing salt) and
salt mixed with small amounts of fluoride, iodide or iodate, iron, vitamins,
etc., and additives used to carry or stabilize such additions.
3.4 IODISATION OF FOOD GRADE
SALT
In
iodine-deficient areas, food grade salt shall be iodised to prevent
iodine-deficiency disorders (IDD) for public health reasons.
3.4.1 Iodine
compounds
For
the fortification of food grade salt with iodine, use can be made of sodium and
potassium iodides or iodates.
3.4.2 Maximum
and minimum levels
The
maximum and minimum levels used for the iodisation of food grade salt are to be
calculated as iodine (expressed as mg/kg) and shall be established by the
national health authorities in the light of the local iodine deficiency situation.
3.4.3
Quality assurance
The
production of iodised food grade salt shall only be performed by reliable
manufacturers having the knowledge and the equipment requisite for the adequate
production of iodised food grade salt, and specifically, for the correct dosage
and even intermixing.
4. FOOD ADDITIVES
4.1 All additives used shall be of
food grade quality.
4.2 ANTICAKING AGENTS Maximum level in finished product
|
341
(iii) Tricalcium orthophosphate |
20
g/kg |
|
170
(i) Calcium carbonate |
GMP |
|
504
(i) Magnesium carbonate |
|
|
530 Magnesium oxide |
|
|
551 Silicon dioxide, amphorus |
|
|
552 Calcium silicate |
|
|
553(i) Magnesium silicate |
|
|
554 Sodium aluminosilicate |
|
|
556 Calcium aluminium silicate |
|
|
470 Salts of myristic, palmitic or stearic
acids |
|
|
(calcium,
potassium, sodium) |
|
|
538 Calcium ferrocyanide |
|
|
536 Potassium ferrocyanide 2 |
10
mg/kg, singly or in combination, as Fe (CN)6 |
|
535 Sodium ferrocyanide 2 |
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2 The maximum level for
Sodium and Potassium ferrocyanides may be 20 mg /kg when used in the
preparation of “dendritic” salt.
4.3 EMULSIFIERS
|
433 |
Polyxyethylene (20) sorbitan monooleate |
10
mg/kg |
4.4 PROCESSING AID
|
900a |
Polydimethylsiloxane 3 |
10
mg residue/kg |
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3 Polydimethylsiloxane is
listed as an antifoam agent, lubricant, release and anti-stick agent and
moulding aid (as Dimethylpolysiloxane) in the Codex Inventory of Processing
Aids. Polydimethylsiloxane is listed as an antifoaming agent, anticaking agent
and emulsifier in the Codex International Numbering System for Food Additives.
5. CONTAMINANTS
Food
grade salt may not contain contaminants in amounts and in such form that may be
harmful to the health of the consumer. In particular the following maximum
limits shall not be exceeded:
5.1 ARSENIC
- not
more than 0.5 mg/kg expressed as As.
5.2 COPPER
- not
more than 2 mg/kg expressed as Cu.
5.3 LEAD
- not
more than 2 mg/kg expressed as Pb.
5.4 CADMIUM
- not
more than 0.5 mg/kg expressed as Cd.
5.5 MERCURY
- not
more than 0.1 mg/kg expressed as Hg.
6. HYGIENE
In
order to ensure that proper standards of food hygiene are maintained until the
product reaches the consumer, the method of production, packaging, storage and
transportation of food grade salt shall be such as to avoid any risk of
contamination.
7. LABELLING
In
addition to the requirements of the Codex General Standard for the Labelling of
Prepackaged Foods (CODEX STAN 1-1985, Rev. 2-1999) the following specific
provisions apply:
7.1 THE NAME OF THE PRODUCT
7.1.1 The name of the product, as
declared on the label shall be "salt".
7.1.2 The name "salt" shall
have in its close proximity a declaration of either "Food Grade" or
"Cooking Salt" or "Table Salt".
7.1.3 Only when salt contains one or
more ferrocyanide salts, added to the brine during the crystallization step,
the term "dendritic" could be included accompanying the name.
7.1.4 Where salt is used as a carrier
for one or more nutrients, and sold as such for public health reasons, the name
of the product shall be declared properly on the label, for example "salt
fluoridated", "salt iodated", "salt iodized",
"salt fortified with iron", "salt fortified with vitamins"
and so on, as appropriate.
7.1.5 An indication of either the
origin, according to the description on Section 2, or the method of production
may be declared on the label, provided such indication does not mislead or
deceive the consumer.
7.2 LABELLING OF NON-RETAIL
CONTAINERS
Information
for non-retail containers shall either be given on the container or in accompanying
documents, except that the name of the product, lot identification and name and
address of the manufacturer or packer shall appear on the container. However,
lot identification and the name and address of the manufacturer or packer may
be replaced by an identification mark, provided that such mark is clearly
identifiable with the accompanying documents.
8. PACKAGING, TRANSPORTATION AND
STORAGE
In
any salt iodisation program, it is important to ensure that salt contains the
recommended amount of iodine at the time of consumption. The retention of
iodine in salt depends on the iodine compound used, the type of packaging, the
exposure of the package to prevailing climatic conditions and the period of
time between iodisation and consumption. To ensure that iodized salt ultimately
reaches the consumer with the specified level of iodine, the following
precautions may be taken into consideration by countries where climatic and
storage conditions could result in a large amount of iodine loss:
8.1 If necessary in order to avoid
the loss of iodine, iodised salt should be packed in air tight bags of either
high density polyethylene (HDPE) or polypropylene (PP) (laminated or
non-laminated) or LDPE-lined jute bags (Grade 1803 DW jute bags lined with 150
gauge polyethylene sheet). In many countries, this may require a major switch
form conventional packaging materials made of straw or jute. The cost of adding
extra iodine to compensate for its loss from cheaper packaging (i.e., straw or
jute) must be weighed against the cost of switching to the above expensive
packing material.
8.2 Bulk packing units should not
exceed 50 kg (in accordance with International Labour Organization (ILO)
Conventions) to avoid the use of hooks for lifting the bags.
8.3 Bags that have already been used
for packing other articles such as fertilizers, cement, chemicals, etc. Should
not be reused for packing iodised salt.
8.4 The distribution network should
be streamlined so as to reduce the interval between iodisation and consumption
of salt.
8.5 Iodised salt should not be
exposed to rain, excessive humidity or direct sunlight at any stage of storage,
transportation or sale.
8.6 Bags of iodised salt shall be
stored only in covered rooms or “godowns” that have adequate ventilation.
8.7 The consumer should be similarly
advised to store iodised salt in such a manner as to protect it from direct
exposure to moisture, heat and sunlight.
9. METHODS OF ANALYSIS AND
SAMPLING
9.1 SAMPLING (SEE APPENDIX)
9.2 DETERMINATION OF SODIUM
CHLORIDE CONTENT
This
method allows the calculation of sodium chloride content, as provided for in
Section 3.1, on the basis of the results of the determinations of sulphate
(Method 8.4), halogens (Method 8.5), calcium and magnesium (Method 8.6),
potassium (Method 8.7) and loss on drying (Method 8.8). Convert sulphate to
CaSO4 and unused calcium to CaCl2, unless sulphate in sample exceeds the amount
necessary to combine with calcium, in which case convert calcium to CaSO4 and
unused sulphate first to MgSO4 and any remaining sulphate to Na2SO4. Convert
unused magnesium to MgCl2. Convert potassium to KCl. Convert unused halogens to
NaCl. Report the NaCl content on a dry matter basis, multiplying the percentage
NaCl by 100/100-P, where P is the percentage loss on drying.
9.3 DETERMINATION OF INSOLUBLE
MATTER
According
to ISO 2479-1972 "Determination of matter insoluble in water or in acid
and preparation of principal solutions for other determinations".
9.4 DETERMINATION OF SULPHATE
CONTENT
According
to ISO 2480-1972 "Determination of sulphate content - barium sulphate
gravimetric method".
9.5 DETERMINATION OF HALOGENS 4
According
to ISO 2481-1973 "Determination of halogens, expressed as chlorine -
mercurimetric method" (for the recovery of mercury from the laboratory
waste, see Annex of ECSS/SC 183-1979).
9.6 DETERMINATION OF CALCIUM AND
MAGNESIUM CONTENTS
According
to ISO 2482-1973 "Determination of calcium and magnesium contents - EDTA
complexometric methods".
9.7 DETERMINATION OF POTASSIUM
CONTENT
According
to ECSS/SC 183-1979 "Determination of potassium content by sodium
tetraphenylborate volumetric method" or alternatively according to ECSS/SC
184-1979 "by flame atomic absorption spectrophotometric method".
9.8 DETERMINATION OF THE LOSS ON
DRYING (CONVENTIONAL MOISTURE)
According
to ISO 2483-1973 "Determination of the loss of mass at 110oC".
9.9 DETERMINATION OF COPPER
CONTENT
According
to ECSS/SC 144-1977 "Determination of copper content - zinc
dibenzyldithiocarbamate photometric method".
9.10 DETERMINATION OF ARSENIC
CONTENT
According
to method ECSS/SC 311-1982 "Determination of arsenic content - silver
diethyldithiocarbamate photometric method".
9.11 DETERMINATION OF MERCURY
CONTENT
4 An
alternative method for the determination of halogens by using silver nitrate is
being studied. According to method ECSS/SC 312-1982 "Determination of
total mercury content - cold vapour atomic absorption spectrometric
method".
9.12 DETERMINATION OF LEAD
CONTENT
According
to method ECSS/SC 313-1982 "Determination of total lead content - flame
atomic absorption spectrometric method".
9.13 DETERMINATION OF CADMIUM
CONTENT
According
to method ECSS/SC 314-1982 "Determination of total cadmium content - flame
atomic absorption spectrometric method".
9.14 DETERMINATION OF IODINE
CONTENT
According
to method ESPA/CN 109/84 "Determination of total iodine content -
titrimetric method using sodium thiosulfate".
APPENDIX
METHOD FOR SAMPLING OF FOOD
GRADE SALT FOR DETERMINATION OF SODIUM CHLORIDE
1. SCOPE
This
method specifies the sampling procedure to be applied when determining the main
component in order to assess the food grade quality of sodium chloride (salt)
as provided for in the Codex Standard for Food Grade Salt, Section 3:
"Essential Composition and Quality Factors".
The
criterion to be used for acceptance or rejection of a lot or consignment on the
basis of this sample is also provided.
2. FIELD OF APPLICATION
This
method is applicable to the sampling of any type of salt intended for use as
food, either prepacked or in bulk.
3. PRINCIPLE
This
method represents a variables sampling procedure for mean quality: blended bulk
sample analysis.
A
blended bulk sample is produced in such a way that it is representative of the
lot or consignment.
It is
composed of a proportion of items drawn from the lot or consignment to be
analyzed.
Acceptance
criterion is on the basis that the mean value obtained from analyses of those
blended bulk samples must comply with the provision in the Standard.
4. DEFINITIONS
The
terms used in this sampling method refer to those in the "Instructions on
Codex Sampling Procedures" (CX/MAS 1-1987).
5. EQUIPMENT
The
sampling equipment used should be adapted to the nature of the tests to be
carried out (for example: sampling by borer, sampling equipment made of
chemically inert material, etc.). The containers used for collecting the
samples should be made of a chemically inert material and should be air-tight.
6. PROCEDURE
6.1 PREPACKED SALT
Sampling
may be carried out by "random sampling" or by "systematic
sampling". The choice of the method to be used depends on the nature of
the lot (for example: if the packages are marked with successive numbers,
systematic sampling may be suitable).
6.1.1 Random
sampling
Draw
the n items from the lot in such a way that each item in the lot has the same
chance of being selected.
6.1.2
Systematic sampling
If
the N units in the lot have been classified and can be numbered from 1 to N,
the 1-in-k systematic sampling of n items can be obtained as follows:
a) Determine the k value as k =
N/n. (If k is not an integer, then round to the nearest integer).
b) From the first k items in the
lot take one at random and then make every kth item thereafter.
6.2 SALT IN BULK
Here,
the lot is fictitiously divided into items (strata); a lot with a total mass of
m kg is considered to be composed of m/100 items. In this case, it is necessary
to draw up a "stratified sampling" plan appropriate to the lot
dimension. The samples are selected from all the strata in proportion to the
stratum sizes.
Note:
Stratified sampling of a population
which can be divided into different subpopulations (called strata) is carried
out in such a way that specified proportions of the sample are drawn from the
different strata.
6.3 CONSTITUTION OF THE SAMPLE
6.3.1 The size and the number of the
items forming the sample depend on the type of salt and the lot magnitude. The
minimum size to be taken into account should be in accordance with one of the
following specifications according to the circumstances:
- 250
g of salt in bulk or prepacked in more than 1 kg packages;
- one
package for prepacked salt in 500 g or 1 kg packages.
Concerning
the number of samples to be drawn from the lot, an example of minimum sample
number that would be picked up, can be found in the document CX/MAS 1-1987,
Appendix V, Table 3, taking into account the magnitude of the lot and
appropriate inspection level, in this case generally level 4 (see paragraph 8.4
in the same document).
6.3.2 Combine and mix well the different
items drawn from the lot. This blended bulk sample constitutes the laboratory
sample. More than one laboratory sample may be composed in such a manner.
7. ACCEPTANCE CRITERION
7.1 Determine the NaCl content (%)
of at least two test portions of the laboratory sample.
7.2 Calculate the average of the
results obtained for the n test portions of the laboratory sample using:
7.3 In
accordance with the provision for the relevant NaCl content (%), a lot or a
consignment shall be considered acceptable if the following condition is
verified: ³ x minimum level specified
8. SAMPLING REPORT
The sampling report should contain the following
information:
a) type and
origin of the salt;
b) alterations
of state of the salt (e.g. presence of foreign matter);
c) date of sampling;
d) lot or
consignment number;
e) method
of packing;
f) total
mass of lot or consignment;
g) number,
unit mass of packages and whether the mass is given net or gross;
h) number
of items sampled;
i) number,
nature and initial position of sampled items;
j) number,
composition and mass of the bulk sample(s) and the method used to obtain and
conserve it (them);
k) names
and signature of people who have carried out the sampling.
9. BASIC REFERENCE
Document CX/MAS 1-1987.
10. REMARK
"Laboratory sample" is the "blended
bulk sample" described in CX/MAS 1-1987, Appendix IV, paragraph 4-B.