This comment e-mailed to the Salt Institute pertains:
Salt is considered a common food ingredient that is generally recognized as safe (GRAS). See 21 CFR 182.1(a). All GRAS substances must be used in food in accordance with good manufacturing practice, which is defined to include the restrictions that the substance is of appropriate food grade and is prepared and handled as a food ingredient. See 21 CFR 182.1(b)(3). While FDA does not have a GRAS (or food additive) regulation for salt and has not set specifications for salt, the Food Chemicals Codex (FCC), which is commonly incorporated by reference in FDA ingredient regulations, does contain a monograph for "sodium chloride." The FCC monograph specifies that evaporated salt with up to 2% of suitable free-flowing or conditioning agents and anticaking agents must contain not less than 97.5% and not more than 100.5% of sodium chloride on a dried basis.
GRAS substances used in food must be food grade
Dick Hanneman
(11/21/2009 10:46 am)
Salt is considered a common food ingredient that is generally recognized as safe (GRAS). See 21 CFR 182.1(a). All GRAS substances must be used in food in accordance with good manufacturing practice, which is defined to include the restrictions that the substance is of appropriate food grade and is prepared and handled as a food ingredient. See 21 CFR 182.1(b)(3). While FDA does not have a GRAS (or food additive) regulation for salt and has not set specifications for salt, the Food Chemicals Codex (FCC), which is commonly incorporated by reference in FDA ingredient regulations, does contain a monograph for "sodium chloride." The FCC monograph specifies that evaporated salt with up to 2% of suitable free-flowing or conditioning agents and anticaking agents must contain not less than 97.5% and not more than 100.5% of sodium chloride on a dried basis.