| 摘要 |
The present invention concerns a procedure for controlling the hygroscopic and physiological properties of a food salt product, caused by polyvalent (valency of the cation >1) metal halides contained therein. As taught by the invention, to the solution containing said halides is added material acting as ligand and which becomes linked to said halides, forming an adduct or adducts. The complexing material added is an amino acid or a derivative of such or a compound containing amino acid parts, or a mixture of such. The invention also concerns a food salt produced with the aid of the procedure, and the use thereof. |
