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This standard replaces GB 2721-2003 Hygienic Standard for Food Grade Salt and its Amendment No.1.
The following deviations have been made with respect to GB/T 2721-2003:
——the standard name is revised as "National Food Safety Standard - Table Salt";
——the scope is modified;
——certain terms and definitions are added;
——the sensory requirements are modified;
——the physical and chemical indexes are modified;
——the requirements for labels are added.
Table Salt
1 Scope
This standard is applicable to table salt.
2 Terms and Definitions
2.1 table salt
salt for table use with NaCl as principal ingredient
2.2 refined salt
table salt with brine or salt as raw materials, manufactured with vacuum evaporation process, mechanical vapor recompression process, or powdering-cleaning-drying process
2.3 clean powder salt
table salt with sea salt, lake salt or rock salt as raw material, manufactured with powdering-cleaning process
2.4 solar salt
table salt manufactured with the process of solarizing the brine to concentrate and crystalize
2.5 low-sodium salt
table salt made from one or several kinds of the raw materials like refined salt, clean powder salt, solar salt, etc., processed by adding food additives permitted by the nation (e.g. potassium chloride, etc.) for the purpose of reducing the concentration of sodium ion
3 Technical Requirements
3.1 Raw material requirements
The raw materials shall comply with corresponding food standards and relevant provisions.
3.2 Sensory requirements
Sensory requirements shall comply with those specified in Table 1.
Table 1 Sensory Requirements
Item Requirement Inspection method
Color and luster White Take a proper amount of the specimen and place it on a clean shallow white pan, then observe the color, luster and state in natural light. Smell it, and then taste it after gargling with warm water.
Taste and smell Salty without peculiar smell.
State Crystallization free from visible impurities with normal eyesight.
3.3 Physical and chemical indexes
Physical and chemical indexes shall comply with those specified in Table 2.
Table 2 Physical and Chemical Indexes
Item Index Inspection method
Sodium chloride a (counted by dry basis)/ (g/100 g) ≥ 97.00 GB 5009.42
Sodium chloride b (counted by dry basis)/ (g/100 g) 10~35
Iodine c (counted by I)/ (mg/kg) < 5
Barium (counted by Ba)/ (mg/kg) ≤ 15
a Not applicable to low-sodium salt.
b Only applicable to low-sodium salt.
c Iodine content in iodine-enhancing table salt shall comply with the requirements of GB 26878.
3.4 Pollutant limit
Pollutant limits shall comply with the requirements specified in GB 2762.
3.5 Food additives
Application of food additives shall comply with the requirements specified in GB 2760.
4 Miscellaneous
The product label of low-sodium salt shall indicate the content of potassium and clear warnings that “the product shall be used with caution for people who are vulnerable to high potassium intake, such as high temperature operation personnel, heavy physical labor workers, those with renal dysfunction, hypotensor-taking patients with elevated blood pressure, etc.”
Foreword i
1 Scope
2 Terms and Definitions
3 Technical Requirements
4 Miscellaneous
