Food

Preservation

Salt-curing meat and other foods are the oldest methods of food preservation, and it was heavily used before refrigeration was available. Microbes that can spoil food need moisture to grow; salt acts as a preservative by drawing moisture out of the food. Many disease-causing microbes are also simply unable to grow in the presence of salt.

Texture Enhancing

Most people do not realize that salt plays a large role in creating texture in food. When making yeast bread, for example, the amount of salt greatly affects the rate of yeast fermentation and gluten formation, both of which will significantly affect the bread's final texture.

Flavour Enhancing

Salt acts in multiple ways to enhance the flavor of food. Not only does it create a "salty" flavor element, one of the most desired tastes by humans, but salt can also affect other flavors, such as sweet and bitter.

A Nutrient Source
Sodium is needed to help relax and contract muscles, conduct nerve impulses, and sustain the proper balance of minerals and water in the body.
Most table salts also have iodine added to them to prevent iodine deficiencies, which can cause disorders of the thyroid, including goiters.

A Binder
Because salt helps form protein gels, it can be used as a binding agent. When salt is added to foods such as sausage or other processed meats, it causes gelatinization of proteins which then hold the product together.

A Colour Enhancer
The vibrant color of many processed types of meat, such as ham or hot dogs, is partially due to salt. The presence of salt helps promote and maintain color and prevents it from turning gray or muddy. Salt also increases caramelization in a bread crust, which helps it get that golden color.