Through a notification uploaded on 22 November 2017, the FSSAI has invited suggestions from the WTO- SPS Committee members on the draft Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations,
2017 relating to omission of pH requirement in iron-fortified salt. The FSSAI has amended the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 for the regulation SALT, SPICES, CONDIMENTS AND RELATED PRODUCTS (2.9) under the category EDIBLE COMMON SALT (2.9.30) for the food item Iron Fortified Iodized Salt (double fortified salt).
The parameter “pH value in 5% aqueous Solution 3.5 to 7.5” is proposed to be omitted.
About Double Fortified Common Salt
Sodium chloride or salt is one of the most common mineral compounds found in the world and the oldest food additive. It is required by the body for functioning well. However, double fortified salt with iron and iodine has been developed by National Institute of Nutrition, Hyderabad, after more than two decades of research and studies. Double fortified salt is a fairly new concept and only very few manufacturers make double fortified salt. Double fortified salt is used to tackle common nutritional problems like anemia and iodine deficiency. Regular consumption of iron-fortified salt helps to maintain iron levels and remove iodine related deficiencies.
pH is the measurement of a liquids level of acidity or alkalinity. The pH scale runs from 0.0 to 14.0 with 7.0 being neutral. Acids have low pH values with anything lower than a 7 and alkaline solutions have high pH with anything above a 7. pH value of sodium chloride (common salt) is about equal to 7. Sodium chloride or table salt, when added to water, breaks down into ions of sodium and chloride. Neither of these ions reacts to water so adding it to water will only change the volume and not the pH.