Why salt matters in food and seasoning production
In a food plant, salt gives taste, controls water activity and acts as a carrier in seasoning blends. In powdered seasonings, instant-noodle sachets, stock powders and seasoned flours it is often the largest single component, so its particle size helps decide whether the blend stays uniform through transport and packing.
Grains that differ a lot in size from the other ingredients tend to separate when the blend vibrates, for example in a hopper or during shipping. Seasoning makers therefore match salt to the size of their other carriers and pick a finer mesh for fine powders. In sauces, soy sauce and soups the salt is dissolved, so dissolution speed and insoluble matter matter more than grain uniformity.
The mesh number refers to the sieve opening: mesh 20 corresponds to 0.841 mm on the US standard sieve series (source). Mesh 26 is not a US standard sieve, so its millimetre value awaits confirmation of the sieve used ([awaiting data]). Details are on the salt mesh size page.
Recommended products
Typical selection for food and seasoning plants. Confirm against your specification.
| Product | Why it is chosen | Product page |
|---|---|---|
| Fine salt mesh 20 (non-iodized) | For recipes that call for salt without iodine, or for markets that do not require iodization of ingredient salt. | Fine Salt Mesh 20 |
| Iodized fine salt mesh 20 | For products sold in countries that require iodized consumption salt, with the same grain size as the non-iodized version. | Iodized Fine Salt Mesh 20 |
| Iodized fine salt mesh 26 | For powdered seasonings and dry blends that need a grain finer than mesh 20. | Iodized Fine Salt Mesh 26 |
Typical selection; confirm against your specification. NaCl, moisture and KIO3 values for each batch are on the COA.
What QC checks on intake
On intake, a food plant's QC team usually checks NaCl, moisture, insoluble matter and, for iodized salt, KIO3. As a reference, Indonesian standard SNI 3556:2016 for iodized consumption salt sets NaCl at least 94% (dry basis), water at most 7%, insoluble matter at most 0.5% and KIO3 at least 30 mg/kg (source).
Ventura's values for each batch are on its COA [COA]. The iodine content page compares the Indonesian, Malaysian and WHO references.
Buying considerations
- Iodization in Indonesia: SNI 3556:2016 sets KIO3 at a minimum of 30 mg/kg for iodized consumption salt (source). A revision is in progress, so check the current version before fixing your specification.
- Iodization in Malaysia: consumption salt must be iodized since 30 September 2020, in the range of 20–40 mg/kg (Malaysian Ministry of Health). For other markets, confirm with your importer or the local food regulator.
- Labelling: if your ingredient list declares iodized salt, make sure the salt you buy is iodized and that its COA states the KIO3 content.
- Packaging: 25 kg and 50 kg woven PP sacks, or 1-tonne jumbo bags for plants with bulk handling. Available formats, confirm per order.
- Documents: COA per batch and Halal certificate (certificate number [awaiting data]). See quality & Halal.
Related pages
- Salt mesh size Mesh to millimetre table.
- Iodine content SNI, Malaysia and WHO.
- Iodized salt All iodized SKUs.
- All applications Typical selection for six industries.