Final Q.C MANUAL

STANDARDS & QUALITY CONTROL
MANUAL
for EDIBLE SALT manufacturing
HIMALAYAN EDIBLES PRIVATE LIMITED PAKISTAN

www.himalayanedibles.com
MANUAL
Forward
Consequent upon the resolution, dated April 30th, 2019 passed by the board
of Directors of the company " Himalayan Edibles Private Limited" Pakistan in its meeting held on
April 30th, 2019 at Lahore, it was resolved that company being engaged in manufacturing edible salt
must introduce a laboratory manual for observing standard testing procedures in the laboratory
established at manufacturing plant site. These standard testing procedures shall be followed strictly
by the lab attendants while performing quality control tests of iodine fortified salt.
In view of forgoing instant laboratory manual has been prepared consulting

requirements for iodized food grade salt defined by " PAKISTAN STANDARDS AND
QUALITY CONTROL AUTHORITY, (Standards Development Centre), through PS-
1669-2008, and consulting Mr. Nisar Ahmad, M.Sc Chemistry Punjab University Lahore,
and consulting World Health Organization (W.H.O) publications as under;
1. Salt reduction and iodine fortification strategies in public health. (March 2013)
2. Sodium intake for adults and children. Geneva, World Health Organization
(WHO), 2012. (Reprinted in 2014)
3. Potassium intake for adults and children Geneva, World Health Organization
(WHO), 2012. (Reprinted in 2014)
Instant laboratory manual shall be a useful technical literature for

performing chemical analysis of iodized salt as well as quantifying presence of various
impurities that may exists in salt and the document would be helpful in proper quality
control of product and ensuring production of healthy salt for public use.
Engr. Rana Naveed Ahmad

Chief Executive Officer,
Himalayan Edibles (Pvt) Limited, Pakistan
C.E.O
Himalayan Edibles Private Limited Page 1

MANUAL
TABLE OF CONTENTS
Sr.No. DESCRIPTION Page

1 Definitions 3
2 Edible Salt Chemistry 4
3 a Natural Salt Reserves in Pakistan 5
b Himalayan Pink Salt 6
c Physical Properties of Rock Salt 7
4 a Pakistan Standard P.S-1669-2008 8-9
b World Health Organization CODEX STAN 192-1995 (Standard 10-11
food additives for salt.)
c Iodine fortification 12
d Iodine fortification process 13-22
e Double Fortification 22
f Triple Fortification 22-23
g Building Requirements 23
h Nutrition Facts Table Salt 24
5 In house Laboratory facilities for Salt manufacturing. 25-30
6 a Iodometric Lab test 31
b Reagents and Reagent preparation for Iodometric Lab test 31-32
c Iodometric Titration test procedure 33-34
d Table Of Iodine Content (In Ppm) 35-36
e Salt Iodometric Lab test report form. 37
7 a Determination of Sodium Chloride 38-43
b Analytical requirements for edible salt. 44-45

MANUAL
1 DEFINITIONS
 Rock Salt Natural form of Salt mined from Salt mines also called Halite.
 Fortification Fortification is the practice of deliberately increasing the content
of an essential micronutrient, i.e. vitamins and minerals
including trace elements in a food to improve the nutritional
quality and provide a public health benefit.
 ppm This is an abbreviation for "parts per million"
It is also can be expressed as milligrams per liter (mg/L) or
mass of a chemical or contaminate in mg / kg.
 density Density, mass of a unit volume of a material substance.
density = d = M/V, (M is mass, and V is volume.)
Expressed as units of grams per cubic centimeter.
Density describes how compact or concentrated something is
 Solubility Solubility is the property of a solid, liquid or gaseous chemical
substance called solute to dissolve in a solid, liquid or gaseous
solvent. The resulting solution is called a saturated solution.
 mesh one of the openings between the threads or cords of a net. often
used to designate screen size as the number of openings per
linear inch.
 Crystal A crystal consists of substance that is formed from an ordered
arrangement of atoms, molecules, or ions. there are repeated
units, crystals have recognizable structures well-defined angles
and faces.

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2. EDIBLE SALT CHEMISTRY

Edible Salt also known as table salt is a mineral composed primarily of sodium
chloride (NaCl). It is an inorganic chemical compound. The structure of NaCl is formed
by repeating the face centered cubic unit cell. It has 1:1 stoichiometry ratio of Na:Cl with
a molar mass of 58.4 g/mol.
Rock Salt crystal lattice structure (cubic structure)
The natural form of salt is a crystalline mineral, known as "Rock Salt"

or "Halite" found or mined in various mines in Tehsil Pind Dadan Khan, District Jehlum,
District Khushab and District Mianwali. Following is Rock Salt bolders obtained from
Salt mine.
sodium chloride Salt is the main mineral constituent of sea water. The concentration of
salt in sea water as about 35 grams (1.2 oz) of solids per liter of sea water.

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3.a NATURAL SALT RESERVES IN PAKISTAN

Pakistan is having the world's largest natural rock salt reserves. The reserves of about 10
billion ton in three mines including more than 6.687 billion ton only in the Khewra salt
mine, other salt mines are Warcha and Kalabagh, located in Salt Range, series of hills and
low mountains between the valleys of the Indus and Jhelum rivers, northern part of the
Punjab region of Pakistan. Pakistan Mineral Development Corporation (PMDC) is
managing Khewra salt mine. The production of salt during the year 2018-19 at Khewra is
about 382,155 tons.
Salt occurs in the form of an irregular dome like structure. There are seven thick salt
seams with cumulative thickness of about 150 meters. At places rock salt is 99% pure.
Salt is transparent, white, pink, reddish to beef red color.

MANUAL
3.b HIMALAYAN PINK SALT

Pink Himalayan salt is naturally in beef red color and it is mined from Kalabagh
mines. This rock salt becomes naturally pink in color when crushed into small particles. It
is worldwide known as much healthier salt than regular table salt. and provides
incredible health benefits due to trace minerals: calcium, iron, zinc, chromium,
magnesium and sulfate, all at safe levels below 1%. The taste is delicious.

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3.c PHYSICAL PROPERTIES ROCK SALT

(i) MINERAL CLASSIFICATION
Rock salt is sedimentary, the mineral name of halite. It is found in hard layers
underground. sedimentary salt is found in locations of former seas.
( ii ) DENSITY
Bulk density of Rock Salt = 2.163 g/cm³
Grain density of powdered Rock Salt = 2.191 g/cm³
( iii ) HARDNESS AND WEIGHT
Mineralogists rate rock salt at 2 to 2.5 for hardness. This means it is quite soft, its
surface able to be scratched with a fingernail. It is rated 2.1 to 2.3 for "specific
gravity" meaning it is light in weight.
( iii ) STRUCTURE
Rock salt forms in crystals with a simple cubic symmetry. When it is broken, it
will break evenly into cubes and when it shatters, the pieces will be of different
sizes and shapes.
( iv ) COMPRESSIVE STRENGTH:
The unconfined compressive strength of rock salt is 21.58 MPa. or 3129.9144 Psi
Changes of the compressive strengths are fairly minor when increasing the
confining pressure from 15 MPa to 40 MPa.
(v) LATTICE ENERGY:

lattice energy of a crystalline Rock Salt −786 kJ/mol
The lattice energy of a crystalline solid is a measure of the energy released when ions are
combined to make a compound. It is a measure of the cohesive forces that bind ions.
Lattice energy is relevant to many practical properties including solubility, hardness, and
volatility. The lattice energy is usually deduced from the Born–Haber cycle.
( vi ) POROSITY: Porsity = 1 - (Bulk desity/Grain Density)

Porosity of rock salt below 12 meter depth = Zero
( vii) DYNAMIC COMPRESSIVE STRENGTH OF ROCK SALTS:
Quasi-static UCS range for bedded salt is 16 to 32 MPa
or = 19.6 MPa = 2842.74 Psi

MANUAL
4.a PAKISTAN STANDARDS PS: 1669-2008

STANDARD SPECIFICATIONS FOR IODIZED FOOD GRADE SALT
1. VISUAL APPEARANCE:
The Salt should be white crystalline substance, free from any visible impurities
and harmful / toxic substances.
2. PURITY:
Sodium Chloride content (as NaCl) percent by mass shall be Min. 98%.
3. SOURCE OF THE SALT:

 It is obtained from the drying sea water in specially developed ponds,
 From rocks salt deposits
 From natural brine
4. MOISTURE CONTENTS:
 The salt shall not contain more than 3.0 percent by mass of moisture.
 Moisture contents shall evaluated using standard method prescribed in
PS:ISO:2483 – 1973 for Determination of loss of mass at 110º C.
 Dried in accordance with the method prescribed in PS : 3746 – 1996
5. PARTICLE SIZE:
99% of the salt material shall preferably pass through 1.00 mm PS: Sieve.
6. IODINE CONTENT:
 Iodine contents at manufacturing stage shall not be lower than 30 ppm
 Potassium Iodate (KIO3) shall not be lower than 50 ppm on dry weight
basis with one year of manufacture.
 Iodine contents at distribution channel and at retail level 15 to 25 parts per
million on dry weight basis.
7. FOOD ADDITIVES:
Food additives listed in tables 1 & 2 of the Codex General Standard for Food
additives (CODEX STAN 1-192-1995) in Food Category 12.1.1 (Salt) may be used
in foods subject to this standard.
8. CONTAMINANTS:
Iodized Food Grade Salt shall not contain contaminants in amounts and in such
form that may be harmful to the health of the consumer. In particular the
following maximum limits shall not be exceeded.
9. ARSENIC:
Not more than 0.5 mg/kg expressed as As.

MANUAL
10. COPPER:
Not more than 2.0 mg/kg expressed as Cu.
11. LEAD:
Not more than 2.0 mg/kg expressed as Pb.
12. CADMIUM:
Not more than 0.5 mg/kg expressed as Cd.
13. MERCURY:
Not more than 0.1 mg/kg expressed as Hg.
14. HYGIENE:
In order to ensure that proper standards of food hygiene are maintained until the
product reaches the consumer, the method of production, packing, storage and
transportation of Iodized Food Grade Salt shall be such as to avoid any risk of
contamination.

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4.b World Health Organization CODEX STAN 192-1995

(Standard food additives for salt.)
World Health Organization (WHO) publication "CODEX STAN 192-1995"
presents international food standards in a specific Food Category System. Specific code
numbers have been assigned to each category of food.
Standard No Codex Standard Title Food Cat. No.

150-1985 Food Grade Salt 12.1.1
LIST OF STANDARD ADDITIVES FOR SALT
CODEX STAN 192-1995, Ref: Table 1 & 2, page # 406/480 may be used in foods subject to
this standard. All additives used shall be of food grade quality.
1 CALCIUM CARBONATE (CaCO3) Year of adoption: 2006

INS # 170(i)
Functional Class: Acidity regulator, Anticaking agent, Colour, Firming agent, Flour
treatment agent, Stabilizer
Max. Lavel: GPM (Good Manufacturing Practice)
2 CALCIUM SILICATE Year of adoption: 2006

INS # 552
Functional Class: Anticaking agent
3 FERROCYANIDES Year of adoption: 2006

INS # 535, 536, 538
Functional Class: Anticaking agent
Max. Lavel: 14 mg/kg
Note 24: As anhydrous sodium ferrocyanide.
Note 107: Except for use of sodium ferrocyanide (INS 535) and potassium ferrocyanide
(INS 536) in food-grade dendridic salt at 29 mg/kg as anhydrous sodium ferrocyanide.
4 MAGNESIUM CARBONATE Year of adoption: 2006

INS # 504(i)
Functional Class: Acidity regulator, Anticaking agent, Colour retention agent.
5 MAGNESIUM OXIDE Year of adoption: 2006

INS # 530
Functional Class: Acidity regulator, Anticaking agent.

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6 MAGNESIUM SILICATE SYNTHETIC. Year of adoption: 2006
INS # 553(i)
Functional Class: Anticaking agent.
7 PHOSPHATES Year of adoption: 2006

INS # 338; 339(i)-(iii); 340(i)- (iii); 341(i)-(iii); 342(i)- (ii); 343(i)-(iii); 450(i)- (iii),(v)-
(vii), (ix); 451(i),(ii); 452(i)-(v); 542
Functional Class:.
Note: As phosphorus.
8 POLYSORBATES Year of adoption: 2006
INS # 432-436
Functional Class:
9 SALTS OF MYRISTIC, PALMITIC AND STEARIC ACIDS WITH

AMMONIA, CALCIUM, POTASSIUM AND SODIUM
INS # 470(i) Year of adoption: 2006
Functional Class: Anticaking agent, Emulsifier, Stabilizer
Note 71: Calcium, potassium and sodium salts only.
10 SILICON DIOXIDE, AMORPHOUS Year of adoption: 2006
INS # 551
Functional Class: Anticaking agent, Antifoaming agent, Carrier.
11 SODIUM ALUMINO SILICATE. Year of adoption: 2013

INS # 554
Functional Class:
Note-6: As aluminium.
Note-254: For use in salt applied to dry salted cheeses during manufacturing only.
Good Manufacturing Practice (GMP)

All food additives subject to the provisions of this Standard shall be used under conditions of good
manufacturing practice, which include the following:
a) The quantity of the additive added to food shall be limited to the lowest possible level necessary
to accomplish its desired effect.
b) The quantity of the additive that becomes a component of food as a result of its use in the
manufacturing, processing or packaging of a food and which is not intended to accomplish any
physical, or other technical effect in the food itself, is reduced to the extent reasonably possible;
c) The additive is of appropriate food grade quality and is prepared and handled in the same way
as a food ingredient.

MANUAL
4.c IODINE FORTIFICATION

Fortification of salt with iodine, termed 'salt iodization' is one of the main means of
increasing a population's iodine intake and reducing the risk of Intellectual and
developmental disabilities (IDDs) (WHO 2007b). Universal iodization of salt is the
preferred strategy for the control of IDD in most countries. Intellectual and
developmental disabilities are disorders that are usually present at birth and that
negatively affect the trajectory of the individual’s physical, intellectual, and/or emotional
development. Many of these conditions affect multiple body parts or systems.
All food-grade salt, used in household and food processing should be fortified with
iodine as a safe and effective strategy for the prevention and control of iodine deficiency
disorders in populations.
Iodine contents at manufacturing stage shall not be lower than 30 ppm. Potassium
Iodate (KIO3) shall not be lower than 50 ppm on dry weight basis with one year of
manufacture. Iodine contents at distribution channel and at retail level 15 to 25 parts per
million on dry weight basis.
Note: 1 ppm = 1mg/Kg or 1 mg / Liter
Iodization agent.
1. Potassium Iodate (KIO3), Calcium Iodate may be used for iodine fortification of salt.
Potassium Iodate and Calcium Iodate do not need stabilization agent
2. Potassium Iodide (KI) may be used for iodine fortification of salt but it needs
stabilization agent.

MANUAL
4.d IODINE FORTIFICATION PROCESS:

Iodine is added as potassium iodate (KIO3) to salt after process of refining and
drying and before packing. There are dry or wet mixing methods for adding iodine in
salt.
Dry Mixing
This process is suitable for fine and even-grained salt with a grain size of less than 2 mm.
Step-1
Make Dry Mixture (KIO3)
(Anti-caking agents)
Calcium Carbonate
Potassium iodate (KIO3) Or
Tricalcium phosphate
Or
Magnesium carbonate
Ratio 1 : 9
Step-2
Make Premix (KIO3)
Dry Mixture (KIO3) Bulk Salt
(one Part) (Ten Part)
Ratio 1 : 10
Step-3
Salt Iodization
Premix (KIO3) Bulk Salt
Both introduced in Screw Conveyor at

constant rate in appropriate ratio
Caution: Thorough mixing of the salt after the addition of the potassium iodate is necessary to
ensure even penetration of the potassium iodate. The insufficient mixing may result wide variation in
product. Practice
adopted in South and Central America i/c Argentina, Bolivia, Guatemala and Peru.

MANUAL
Dry Mixing method in China

China unique and compact type of dry mixing machine as shown below.
Premix Salt
KIO3+ Salt
Bulk Salt
(Ratio 1:2000)
Rotary Valve
to Adjust Ratio
Dry mixing of salt with KIO3 is possible only if the salt is dry and finely ground.
Otherwise the KIO3, having a finer particle size and being heavier than salt, will settle at
the bottom of the container. This method is therefore not recommended for the unrefined
coarse salt that is commonly used in developing countries.

MANUAL
Wet Mixing
In the wet method, potassium iodate is first dissolved in water to make a concentrated
solution. This solution can be either dripped or sprayed on the salt at a uniform rate.
1. Drip Feed Addition

This process is commonly used for iodization of crystalline salt. The drip-feed system is
the simplest and cheapest. It is suitable for coarse salt with uniform particles of a size up
to 1 cm and a moisture content of up to 5%. However, when the particle size of the salt is
very fine (less than 2 mm), the drip feed system is not suitable because it does not disperse
the iodate solution with sufficient uniformity.
Step.1 The Salt is fed into a hopper (capacity of about 300 kg) that discharges at a
uniform rate onto a belt conveyor, about 35-40 cm wide and 5.5 m long inclined at a slope
of about 20 degrees. The conveyor is equipped with a tensioning device. The rate of salt
flow onto the conveyor is controlled by a slide valve.
Step.2 Flexible rubber curtains on three sides shape the salt into a narrow band 10-12 cm
wide and 2 cm deep on the conveyor belt and prevent it from spilling over the edge.
Step.3 The KIO3 solution is stored in two 200 litre polyethylene stock tanks with
discharge valves at the bottom to permit the filling of two 25 litre feed bottles, mounted to
ensure a continuous circulation of solution from the main tank to the feed bottles.
Step.4 The solution continuously drips at the desired rate onto the salt crystals.
Step.5 The iodized salt falls into a discharge hopper for collection in bags. For continuous
operation the hopper should have a twin spout with a diversion valve.
Note- i : The capacity of 5 tons per hour is ideal for a drip feed system, which requires
only a low pressure head to maintain the required flow rate.
Note-ii : This method is used in some Asian countries, for example, Indonesia. The drip
feed system is simple and cheap and is often used for iodizing moist crude salt crystals
and even refined powder salt.
Note-iii : In a simplified system used in India, the drip system is introduced into the feed
point of a salt grinder. The drip feed system followed by grinding often yields consistent
iodate dispersion.

MANUAL
2. Spray Mixing
when the particle size of the salt is very fine (less than 2 mm), the spray-mix
method is better because it atomizes the iodate solution and sprays it as a mist, thus
mixing it uniformly with the salt. The spray-mix method is also preferable to the drip feed
system when the salt varies in particle size and moisture content, as frequently occurs
when the iodizing plant receives salt from a number of different sources.
Iodization is to be integrated with existing salt production and refining systems.

The salt slurry from a thickener is dewatered in a centrifuge and then dried in a rotary or
fluid bed drier. Into this system a sensor installed on the thickener can send a signal to the
solution dosing pump that sprays iodate solution at a rate proportional to the flow rate of
solids to the centrifuge.
Salt iodization plants is required where refining equipment is not available. Large
salt lumps are crushed to a coarse powder in impact crusher and roller mill and after
passing through vibrating screen, fed into a feed hopper fitted. A rotary valve is fitted in
the outlet of the hopper and regulates the flow onto an inclined conveyor belt. The shafts
are driven by a variable speed drive system and the rate of rotation is adjusted to give the
required discharge.
The sheet of salt discharging from the belt into the spray chamber receives a fine
atomized spray of potassium iodate solution from two nozzles, at a pressure of 1.4 kg/cm2.
The spray nozzles are designed to deliver a flattened spray that spreads over the entire
width of the salt stream. The concentration of solution and the spray rates are adjusted to
yield the required dosage of iodate in the salt. The iodate solution is kept under pressure
in two stainless steel drums, each of about 80 liters capacity. The pressure in the drums is
maintained constant by an air compressor with a regulator. The salt with added
potassium iodate falls into a screw conveyor 20-25 cm wide and 2.5-3.0 m long. Travel
through the screw provides uniformity of mixing. The screw conveyor discharges into
twin outlets where bags are kept ready for filling. All the parts coming into direct contact
with salt are made of stainless steel, to minimize corrosion.
A spray mixing type of plant built to UNICEF specifications operates at 6

tons/hour or about 12,000 tons per year. This method is being increasingly preferred in
Asia, South America, and Africa.

MANUAL
3. Batch Type Mixing.

A batch-type version has been developed in India for small manufacturers who
cannot afford or do not need continuous spray mixing plants. It consists of a ribbon
blender fitted with an overhead drip or spray arrangement. A pre-weighed quantity of
salt is fed into the blender. The blender is operated and a prefixed quantity of iodate is
sprayed through overhead nozzles using a hand pump or compressor as mixing proceeds.
After iodization, the batch is discharged and packed.
RIBBON BLENDER
The blenders are powered by suitable motors. The rotation is reduced through a
suitable gear box to give a speed of 20-30 rpm. The speeds and power requirements of
blenders of different capacities are given below:
Batch Capacity Power drawn Required power
125 kg 2.2 KW 3 HP
250 kg 3.7 KW 5 HP
500 kg 3.7 KW 5 HP
+ 1.5 kw (Elevator) +2 HP (Elevator)
Note: In smaller blenders, salt is fed manually

MANUAL
BATCH BLENDER CAPACITY

The quantity of salt that can be produced by a batch blender is determined by the
cycle time and batch capacity. Assuming:
1. Loading: 3 min
2. Mixing: 10 min
3. Unloading: 2 min
4. Relax: 5 min
5. Total time for a single batch would be 20 minutes.
6. There will be 3 cycles per hour.
7. Yielding a daily 8-hour iodization capacity
reflected in the following table:
Batch Capacity Production Production Production

capacity/hr capacity/shift capacity/yr (250
days)
125 Kg 0.375 ton 3 ton 750 ton
250 Kg 0.750 ton 6 ton 1500 ton
500 Kg 1.500 ton 12 ton 3000 ton
The spray system atomizes the iodate solution and disperses it uniformly on the
salt crystals, thus ensuring much more uniform mixing when compared to the drip feed
system for all kinds of salt. The equipment requirements for the spray system and their
maintenance are a little more elaborate.
This method is simple to operate in the capacity range 0.5-3 tons/hour. It is already
being used in India, Peru, Vietnam.

MANUAL
Amount of KIO3 solution in L/hr for 5 ton/hr spray mixing plant
Iodization gram Strength of Strength of Strength of

level KIO3 KIO3 solution KIO3 solution KIO3 solution
10 gram/Ltr. 20 gram/Ltr. 30 gram/Ltr.
20 ppm 100 10.0 5.0 3.3
30 ppm 150 15.0 7.5 5.0
40 ppm 200 20.0 10.0 6.7
50 ppm 250 25.0 12.5 8.3
60 ppm 300 30.0 15.0 10.0
70 ppm 350 35.0 17.5 11.7
80 ppm 400 40.0 20 13.3
90 ppm 450 45.0 22.5 15.0
100 ppm 500 50.0 25.0 16.7
VOLUME OF KIO3 SOLUTION TO OBTAIN 50 PPM SALT
Batch Strength of KIO3 Strength of KIO3 Strength of KIO3

Qty. solution 10 g/L solution 20 g/L solution 30 g/L
125 Kg 625 ml 313 ml 208 ml
250 Kg 1250 ml 625 ml 416 ml
500 Kg 2500 ml 1250 ml 833 ml

MANUAL
Comparison of Iodization methods
Method Criterion Drip Spray Dry Mix
Salt Type: Refined powder, dry Fair Good Good
Salt Type: Unrefined powder, dry Fair Good Good
Salt Type: Unrefined powder, moist Fair Fair Fair
Salt Type: Unrefined crystals, dry Fair Fair Poor
Salt Type: Unrefined crystals, moist Poor Fair Poor
Cost: Capital cost Medium Med High
Cost: Operating cost Medium Medium High
Cost: Cost to consumer Medium Medium High
Simple Methods for Salt Iodization at the Village Level

The simplest method is the dry mixing of sodium chloride with KIO 3, or with KI.
For an iodization level of 50 ppm (1:20,000), one needs to add 84 mg of KIO3 for each kg
of sodium chloride.
Since the amount of KIO3 is so small, it will have to be supplied in pre-weighed packets
because accurate balances will virtually never be available in villages choosing this
approach.

MANUAL
Operations Control - Spray Mixing Process (batch and continuous)
The success of the spray-mixing process depends on ensuring a steady and

uninterrupted flow of salt from the conveyor belt. The spray should cover the entire
width of the sheet of salt falling into the chamber. The movement of the belt must be even
and the speed uniform. The belt tension should be checked to ensure that the throughput
rate does not fluctuate owing to belt slippage. Care should be taken to see that the air
pressure is
maintained at the desired level (25 psi).
The KIO3 solution should be prepared by dissolving the pre-weighed quantity of

iodate powder in water(preferably distilled) and filtering it through a fine cloth to avoid
clogging the nozzles with any undissolved crystals and extraneous matter, and then
analyzed to check the concentration. For a quick check, the concentration can also be
measured with a precision hydrometer. An iodate solution concentration of 25-30 gms per
litre is recommended. Evaporation of the iodate solution and crusting in the nozzle
present the danger of clogging the nozzles. It is therefore advisable to check the nozzles
every day and to clean them by immersion in boiling distilled water for 30 minutes
whenever necessary, or at least once a week. The nozzles may have to be replaced once a
year.
The chemist should collect samples of iodized salt at regular intervals as it flows
out of the chutes. He should analyze them immediately for iodine content, and advises the
plant operator to take corrective measures, as needed, by adjusting the flow of salt/spray.
This analysis must be very prompt to permit effective control of levels.
Iodized salt should be collected into bags directly as it flows out of the chutes
instead of allowing it to fall onto the ground, because any moist crystals may pick up dust
and dirt.
Maintenance of Iodization Equipment

All parts of the plant that are not stainless steel should be regularly cleaned with
rags to brush away salt particles and given a coat of anti-corrosive paint periodically as
outlined below.
Maintenance painting is necessary to protect equipment of mild steel (carbon steel)

from saline corrosion. This involves surface preparation and coating. Surface preparation
and application are as important to the successful life of a coating as the coating itself.
Without proper surface preparation, the most resistant coating will fail in service. After
hand cleaning the steel of scale, dirt and grease, the surface has to be sand blasted to near

MANUAL
white metal. Where the surface is small, it has to be thoroughly scraped with a steel wire
brush.
For coating, a paint based on epoxies, neoprene chloroprene, chlorinated rubber,

polyvinylidene chloride, or polyvinyl chloracetates is recommended. The proper coating
procedure begins with two primer coats, including a first coat of 2-component cold-curing
epoxy resin-based primer with zinc chromate, color grey and a second coat of the same
primer, but of grey colour with bluish tinge, to give a total thickness of two coats not less
than 80 microns, followed by two final coats of two- component cold-curing epoxy-based
paint.
All the bearings should be well greased so that the operational efficiency of the
plant is maintained. Jammed rollers and slow-moving belt conveyors will give uneven
iodization.
4.e Double Fortification

Salt is an ideal carrier of micronutrients. The double fortification of salt with
both iodine and iron is an attractive approach to the reduction of both anemia and iodine-
deficiency disorders.
Folate, also known as vitamin B9 and folacin, is one of the B Vitamins manufactured folic
acid, which is converted into folate by the body, is used as a dietary supplement and
in food fortification as it is more stable during processing and storage. Folate is required
for the body to make DNA and RNA and metabolise amino acids necessary for cell
division. As humans cannot make folate, it is required in the diet, making it an
essential nutrient. It occurs naturally in many foods.
Folate (as a fortification ingredient, folic acid) functions in reducing blood homocysteine
levels, forming red blood cells, proper growth and division of cells and preventing neural
tube defects
4.f TRIPLE FORTIFICATION

The best formulation of 12.5 ppm folic acid, 50 ppm iodine, and 1,000 ppm iron, which
will deliver at least 50% of the Recommended Dietary Allowance (RDA): (average daily
level of intake sufficient to meet the nutrient requirements of nearly all (97%-98%)
healthy people) of the micronutrients based on a daily consumption of 10 g salt.

MANUAL
Building Requirements
For a 5 tons/hr plant working 8 hours a day, the daily requirement of salt is 40 tons.
Assuming a raw salt stock of 15 days and a finished product stock of 15 days, the total
storage capacity should be 1200 tons. On this basis, the building area is estimated in this
table which estimates the required building area for 5 ton/hr, single shift plant
Purpose Spaces Requirement

ton (m2)
Salt storage, 1200 tons (4 ton/m²) 300
Alleyways and passages (add 30% of storage) 90
Iodization plant and processing room 100
Office 16
Stores for spares, etc. 16
Switch room 6
Laboratory 9
Bay for loading and unloading 150
Total Area Required 687 m²

MANUAL
4.g .
NUTRICIAN FACTS TABLE SALT

For a Serving Size of 1 gram
Amount per serving

Calories 0 Calories from fat 0
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0g 0%
Sodium 380 mg 15%
Total Carbohydrates 0g 0%
Dietary Fiber 0g 0%
Protein 0g 0%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
Zinc 0% Thamin 0%
Riboflavin 0% Niacin 0%
Vitamin B-6 0% Folate 0%
Vitamin B-12 0% Phosphorus 0%
Magnesium 0% Vitamin D 0%
* Percent Daily Value (%DV) are based on a 2,000-calorie diet for

healthy adults.
Dietary Guidelines recommends adults should not consume 2300 mg
of sodium per day, which is equal to 1 teaspoon or 6 gram of Salt.

MANUAL
5. IN HOUSE LABORATORY FACILITIES FOR SALT

MANUFACTURING.
In this section list of laboratory equipment has been provided for performing
various chemical analysis of edible salt. The facility enables us to ensure quality of
product as food grade.
LIST OF CHEMICAL LABORATORY EQUIPMENTS
1. Analytical Balance OR
Scientific weighing scale digital.
least count 1.0 mg
(One Set With Calibration Weights)
2 Lab. Dish
Size 2 to 3 inch dia.
3 Numbers

MANUAL
3 Chemistry Lab Cylinder
1000 ml = 1 number
500 ml = 3 numbers
4 Chemistry Lab Reagent Bottle

1000 ml = 1 number
500 ml = 3 numbers
4 Chemistry Lab Beaker
1000 ml = 1 number
500 ml = 2 numbers
200 ml = 2 numbers

MANUAL
5 Chemistry Lab Glass Stirrer
Quantity = 6 numbers
6 Chemistry Lab Glass Pippete

with cleaning brush
50 ml = 1 number
30 ml = 1 numbers
20 ml = 1 numbers
10 ml = 1 numbers
5 ml = 1 numbers
7 Chemistry Lab Volumetric

Pippete.
100 ml = 1 number

MANUAL
8 Chemistry Lab Funnel
Quantity = 1 number
9 Chemistry Lab Flask

200 ml = 1 number
150 ml = 1 number
100 ml = 1 number
50 ml = 1 number
25 ml = 1 number
10 Chemistry Lab Filter Paper

Quantity = 1 box

MANUAL
11 Chemistry Lab Spirit Lamp
Quantity = 1 number
12 Chemistry Lab Methylated

Spirits
Quantity = 3 Liter
13 Chemistry Lab spatula
Quantity = 6 Numbers

MANUAL
14 Chemistry Lab Titration
apparatus
Buret = 1 number
Buret Stand = 1 Number
conical flask
with stopper = 1 Number

MANUAL
6.a IODOMETRIC LAB TEST

PRINCIPLE:
The Iodine content in iodized salt containing potassium iodate is estimated by a

process called iodometric titration. Free iodine reacts with sodium thiosulphate solution as
follows:
2 Na2S2O3 + I2 → 2NaI + Na2S4O6

Sodium Iodine Sodium Sodium
thiosulphate iodide tetrathionate
Sulphuric acid to solution of iodized salt which liberates iodine, which is titrated with
sodium thiosulphate. Starch is used as an external indicator. Potassium iodide solution is
added to keep the Iodine in the dissolved state.
6.b REAGENTS AND REAGENT PREPARATION FOR IODOMETRIC LAB TEST
Arrange Reagents:
1. Sodium thiosulphate (Na2S2O3)
2. 2 N Sulphuric acid (H2SO4)
3. Potassium iodide (KI, AR)
4. Soluble chemical starch
5. Double Distilled Water.
Preparation of Reagents:
Sodium thiosulphate (Na2S2O3)
Dissolve 1.24 g Na2S2O3 in 1 Liter boiled, double-distilled water. This volume is sufficient
for testing 200 salt samples. Store in a cool, dark place. Properly stored, the solution can
be kept for a few months.
2 N Sulphuric acid (H2SO4)
Add 0.6 ml concentrated H2SO4 slowly To 90 ml double – distilled water. Add boiled,
double-distilled water to make 100 ml. This volume is sufficient for 100 salt samples. store
in a cool dark place. The solution may be kept indefinitely.

MANUAL
Caution: To avoid violent and dangerous reaction always add the acid to water, never water
to acid.
Potassium iodide (KI, AR)
Dissolve 10 g KI in 100 ml double-distilled water. This volume is sufficient for testing 20

salt samples. Store in a cool, dark place. Properly stored, the solution may be kept for 6
months.
Soluble chemical starch
Dissolve sodium chloride (NaCl) reagent (AR) in 100 ml boiled, double-distilled water.
While stirring, add NaCl until no more dissolves. Heat the contents of the beaker till
excess salt dissolves. While cooling the NaCl crystals will form on the sides of the beaker.
When it is completely cooled, decant the supernatant in a clean bottle. This can be stored
for 3 to 4 weeks.
Dissolve 1 g chemical starch in 10 ml boiling double-distilled water. Continue to boil till in

completely dissolves. Add the saturated NaCl solution to make 100 ml starch solution.
This volume is sufficient for testing 20 salt samples. Prepare fresh starch solution every
day since starch solution cannot be stored.

MANUAL
6.c IODOMETRIC TITRATION TEST PROCEDURE

Step-6 Step-5 Step-2 Step-1
Pipette out 5 ml of 10%
potassium iodide and Sulfuric Acid Double Distilled Water Salt 10
2N Boiled grams
add this to the salt
1 ml
solution (50 ml) (Sample)
Step-7 Slowly
1. The solution turns

yellow.
2. Put stopper on flask.
3. Put flask in dark for 10
minutes.
4. Bring out after 10
minutes, & Shake it.
Step-6 Step-4 Step-3

1. Titrate with Sodium Use Stirrer to
Thiosulphate (note 0"
dissolve Salt
at buret)
Completely
2. Stop Till solution
becomes pale / very
light yellow
Step-10
Step-9
1. Go on with Titration with
Add 1% starch solution Sodium Thiosulphate (from
to the flask (1 to 5 ml) buret)
till solution turns 2. Stop Till solution becomes
deep purple colorless
Step-11 (End)
Note Buret Reading
and check value
corresponds in table
for iodine PPM

MANUAL
LABORATORY PROCEDURE (Pakistan Standards PS-1669-2008)

The procedure is as follows:
S.No. Procedure
1 Carefully weigh 10 g of the salt to be tested.
2 Pour the salt into a 50 ml measuring cylinder.
3 Slowly add boiled, double-distilled water
4 Shake to dissolve the salt completely
5 Add more water to make 50 ml
6 Pour the salt solution (50 ml) into a conical flask with stopper
7 Pipette out 1 ml of 2 N Sulphuric acid and add this to the salt solution
8 The solution turns yellow; Close the flask with the stopper and put it in
the dark for 10 minutes. A closed box, cupboard or drawer may be used.
9 Pipette out 5 ml of 10% potassium iodide and add this to the salt solution
10 The solution turns yellow; Close the flask with the stopper and put it in
the dark for 10 minutes. A closed box, cupboard or drawer may be used.
11 Pour sodium thiosulphate into a burette.
12 Adjust the level in the burette to ‘0’
13 After 10 minutes, take the flask out of the dark box
14 Shaking the flask, titrate the solution in the flask with sodium
thiosulphate from the burette
15 Stop titration as soon as the solution turns pale (becomes very light
yellow)
16 Add a few drops (1 to 5 ml) of 1% starch solution to the flask
17 The solution turns deep purple
18 Continue titration until the purple coloration disappears and the solution
becomes colourless
19 Note the burette reading
20 From the attached table, read the iodine content of the sample in parts
per million.

MANUAL
6 d TABLE OF IODINE CONTENT (IN PPM)

Burette Parts per Burette Parts per Burette Parts per
Reading million Reading million Reading million
(1) (2) (3) (4) (5) (6)
0 0.0 4.0 42.3 8.0 84.6
01 1.1 4.1 43.4 8.1 85.7
02 2.1 4.2 44.4 8.2 86.8
03 3.2 4.3 45.5 8.3 87.8
04 4.3 4.4 46.6 8.4 88.9
05 5.3 4.5 47.6 8.5 89.9
06 6.3 4.6 48.7 8.6 91.0
07 7.4 4.7 49.7 8.7 92.0
08 8.5 4.8 50.8 8.8 93.1
09 9.5 4.9 51.9 8.9 94.2
1.0 10.6 5.0 52.9 9.0 95.2
1.1 11.6 5.1 54.0 9.1 96.3
1.2 12.7 5.2 55.0 9.2 97.3
1.3 13.8 5.3 56.1 9.3 98.4
1.4 14.8 5.4 57.1 9.4 99.5
1.5 15.9 5.5 58.1 9.5 100.5
1.6 16.9 5.6 59.2 9.6 101.6
1.7 18.0 5.7 60.3 9.7 102.6
1.8 19.0 5.8 61.4 9.8 103.7
1.9 20.1 5.9 62.4 9.9 104.7
2.0 21.2 6.0 63.5
2.1 22.2 6.1 64.5
2.2 23.3 6.2 65.6
2.3 24.3 6.3 66.7
2.4 25.4 6.4 67.7
2.5 26.5 6.5 68.8
2.6 27.5 6.6 69.8
2.7 28.6 6.7 70.9
2.8 29.6 6.8 71.9
2.9 30.7 6.9 73.0
3.0. 31.7 7.0 74.1
3.1 32.8 7.1 75.1
Column continuity, See next page
Conti…

MANUAL
TABLE OF IODINE CONTENT (IN PPM)
Burette Parts Burette Parts Burette Parts per

Reading per Reading per Reading million
million million
(1) (2) (3) (4) (5) (6)
3.2 33.9 7.2 76.2
3.3 34.9 7.3 77.2
3.4 36.0 7.4 78.3
3.5 37.0 7.5 79.4
3.6 38.1 7.6 80.4
3.7 39.1 7.7 81.5
3.8 40.2 7.8 82.5
3.9 41.3 7.9 83.6
6 e IODOMETRIC LAB TEST REPORT

(FORMAT FOR SALT REPORTING)
Iodine testing is easy and takes only about twenty minutes per sample.
Maintaining accurate records is as important as the testing itself. The results are to be
recorded in a register indicating.
 date of testing
 sample number
 batch number of the salt,
 date of iodization
 where the sample was taken from,
 date of sampling, and finally,
 level of iodine in the sample
Daily reports of the findings are made and the supervisor is to be alerted if the
iodine content is less than the prescribed level. Your report will lead to action to
protect the consumer. Delay on your part will delay these actions and harm the
consumer.

MANUAL
SALT IODOMETRIC LAB TEST REPORT FORM
Date of Testing
Sample Number
Batch number of the Salt.
Date of Iodization
Where the sample was taken from?
Date of sampling.
REAGENTS DATA:
Date of preparing Sodium thiosulphate (Na2S2O3)

reagent.
Date of preparing 2 N Sulphuric acid (H2SO4) reagent.
Date of preparing Potassium iodide (KI, AR) reagent.
Date of preparing Soluble chemical starch reagent.
Water distillation.
RESULT
Titration Burette Reading.
Corresponding ppm from table of iodine contents.
Sign:
Name ________________________________
(Name and Signature of Analyst)

MANUAL
7 a DETERMINATION OF SODIUM CHLORIDE

A. EQUIPMENT
Note: Equivalent apparatus may be substituted
1. Apparatus
a. Burette - Class A, Kimax
b. 300 mL Erlenmeyer flasks - Pyrex
c. 25 mL pipettes - Class A, Pyrex
d. Boiling chips - Carborundum #12 granules, Cat. No. 133-B, Hengar Co.
e. Volumetric flask - 1 L, Class A, Kimax
f. Drying oven - FREAS oven Model 625, Cat. No. 51221139, Precision
Scientific
B REAGENTS AND SOLUTIONS

Note: Equivalent reagents or solutions may be substituted
1. Reagents
a. Ferric alum indicator-Saturated aqueous solution of reagent grade
FeNH4(SO4) 2•12 H2O - ACS Grade, Cat. No. 3070, RICCA Chemical
Company
b. Nitric Acid - reagent grade (HNO3) ACS Grade, Cat. No. 9601, J.T. Baker
c. Potassium Permanganate (KMnO4) - ACS Grade, Cat. No. 7056,

Mallinckrodt
d. Diethyl Ether - reagent grade, Cat No. 9244, J.T. Baker
e. Lactose - ACS Grade, Cat. No. 2248, J.T. Baker

MANUAL
f. Silver Nitrate (AgNO3) - ACS Grade, Cat. No. 2169, Mallinckrodt
g. Potassium Thiocyanate - ACS Grade, Cat. No. 7168, Mallinckrodt
h. Potassium Chloride - ACS Grade, Cat. No. 6858, Mallinckrodt
i. Potassium Chromate - ACS Grade, Cat. No. 6870, Mallinckrodt
j. Water, distilled or deionized
2. Solutions
a. Silver Nitrate (0.1000N ± 0.0005N):
Dissolve 17.04 g of AgNO3 in water in a 1 L volumetric flask. Dilute to

volume with water.
b. Potassium thiocyanate (0.1000N ± 0.0005):
Dissolve 9.72 g of reagent grade KSCN in water in a 1 L volumetric flask.

Dilute to volume with water.
c. 1:1 Nitric Acid
Add 100 mL of HNO3 to 100mL of water and mix carefully.
d. 5 % Potassium permanganate solution
Add 100 g of KMNO4 to a 2 L graduated cylinder or volumetric flask.

Dilute to volume with water. Mix well. Store in actinic glassware or
otherwise protect from light.
e. Potassium Chromate-5 % solution
Add 5 g of K2CrO4 to 100 mL volumetric flask. Dilute to volume with

water and mix.

MANUAL
3. Standardization of AgNO3 and KSCN
a. Standardize the AgNO3 solution as follows
i. Weigh 0.2500 ± 0.0500 g of KCl that has been dried at 101 °±1 °C for 1
hour
± 10 min into a 250 mL Erlenmeyer flask and dissolve in 40 mL of
water.
ii. Add approximately 1 mL of K2CrO4 indicator.
iii. Titrate with the AgNO3 solution to a permanent light brown (salmon
colored) endpoint.
b. Standardize the KSCN solution as follows
i. Pipette 25 mL of standard AgNO3 solution into a 300 mL Erlenmeyer

flask.
ii. Add approximately 80 mL of water.
iii. Add 15 mL of a 1:1 HNO3.
iv. Add approximately 2 mL of the ferric alum indicator.
v. Titrate with KSCN solution to a permanent light brown (salmon

colored) end point. The ratio of the volume of KSCN to the volume of
AgNO3 should be 1:1.
C SAMPLE PREPARATION
Process samples until homogeneous.

D ANALYTICAL PROCEDURE
1. Determination
a. Weigh 2.5-3.0 g of finely comminuted and thoroughly mixed sample into a
300 mL Erlenmeyer flask. Run a reagent blank and a previously analyzed

sample as a recovery with each set of samples.

MANUAL
Note: For country ham and cured products, weigh out 1.0 to 1.5 g. For
“seasoning” samples weigh 10 g into a 100 mL volumetric flask and
dilute to volume with water. Pipet a 1.0 mL aliquot into a 300 mL
Erlenmeyer flask and record the weight as 0.10 g.
b. Add 25.0 mL of 0.1000 ± 0.0005 N AgNO3 solution, swirl flask until sample
and solution are in intimate contact, and then add 15 mL of conc. HNO3.
c. Add sufficient boiling chips and boil until meat digests. Add a small amount
of lactose to the reagent blank.
d. Note: Solution will turn from a cloudy white color to yellow.
e. Add KMnO4 solution in small portions while boiling to turn solution dark
brown.. Continue boiling until color disappears. Continue adding small
portions of KMnO4 until solution retains dark color for several minutes
before clearing. Wash sides of flask with water..
NOTE: If solution retains color and will not become colorless, add a small
amount of lactose until color disappears.
e. Add approximately 25 mL of water; boil for approximately 5 min, cool

to room temperature in the fume hood, rinse the neck of the flask and
dilute to approximately 150 mL with water.
f. Add approximately 5 mL of diethyl ether (optional), approximately 2

mL of the ferric alum indicator, and swirl to coagulate the precipitated
AgCl. (If results are rounded to 0. 1 %, the diethyl ether need not be
added.)
g. Titrate the excess AgNO3 with KSCN solution to a permanent, salmon

colored, end point.
NOTE: If titration with KSCN is less than 2 mL, repeat with a smaller
sample weight.

MANUAL
E CALCULATIONS
1. Procedure
[25.0 ml - (ml KSCN)(R)](N AgNO3)(5.85)

Percent NaCl = -----------------------------------------------------------
Sample Weight
ml AgNO3
where R = ratio of ----------------------
ml KSCN
F SAFETY INFORMATION AND PRECAUTIONS
1. Required Protective Equipment — Safety glasses, heat-resistant gloves, and lab

coat.
2. Hazards
Procedure Step Hazard Recommended Safe

Procedure
Ferric alum May irritate skin, eyes, or respiratory Prepare and use in a fume
FeNH4(SO4) 2•12H2O system hood.
Nitric Acid - reagent Will cause severe burns to all body Prepare solutions in a
grade (HNO3) tissue. May be fatal if swallowed or fume hood. Store out of
inhaled. direct sunlight. Regulate
Will react with water or steam to contact with heat, water,
produce heat and toxic and corrosive and incompatible
fumes. materials.
Potassium Oxidizer, contact with reducing agents
Permanganate or combustibles may cause ignition or
(KMnO4) extremely violent combustion. Causes
burns to all tissue. Toxic metal fumes
may form when heated to
decomposition.

MANUAL
Procedure Step Hazard Recommended Safe

Procedure
Diethyl Ether Flammable liquid and vapor. After Use in fume hood. Protect
long standing or after exposure to air from exposure to air. Do not
or light it may form explosive evaporate to near dryness.
peroxides that are sensitive to
mechanical impact and static
discharge.
Harmful if swallowed, inhaled, or
absorbed through the skin.
Inhalation of vapors may cause
dizziness and unconciousness. May
explode on contact with nitric acid.
Silver Nitrate Corrosive, causes burns to all tissue.

(AgNO3) May be fatal if swallowed. Oxidizer,
contact with reducing agents or
combustibles may cause ignition.
Reacts with ammonia to form
explosive residues.
Potassium Harmful if swallowed or inhaled.

Thiocyanate Causes irritation to the skin, eyes, and
respiratory tract.
Potassium Chromate May be harmful if absorbed through
skin or swallowed.
May cause eye and skin burns. May
cause respiratory tract irritation.
Potassium Chloride May cause irritation to the skin, eyes,

and respiratory tract.

MANUAL
7 b ANALYTICAL REQUIREMENTS FOR EDIBLE SALT.

(World Food Program Version 13.1, dated 26 March 2013)
The principal tests must be performed to check the quality of Iodized Salt to meets
requirements. Additional analyses/stringent requirement shall be followed in case of
Country Specific regulatory requirements on Iodized Salt.
List of compulsory tests and reference method
S.No. Parameter / Test Requirements Analytical Method

(or Equivalent)
1 Organoleptic  Smell :Normal
 Colour : White
 10g of salt in 100 ml water
shall give a colourless
solution having a neutral
reaction
2 Particle Size  min 85 % pass through
1.00 mm sieve
 max 20 % pass through
0.212 mm sieve
 Or: as per specified in the
purchase
Min 97.0 % (m/m, on dry ISO 2481
3 Sodium chloride (NaCl)
(Sodium chloride for matter)
industrial use,
Determination of halogens,
expressed as chlorine --
Mercurimetric method)
4 Moisture content Max 3.0 % (m/m) ISO 2483:1973

(determination of the loss of
mass at 110 degrees oC)
5 Water insoluble matter Max 0.2 % (m/m) ISO 2479

(Sodium chloride for industrial
use, Determination of matter
insoluble in water or in acid and
preparation of principal solutions
for other determinations)

MANUAL
6 Iodine 39.0 – 65.0 mg/kg ESPA/CN 109/84

(Based on estimated salt
consumption 3-5g
per day, WHO 2014
Guidelines)
7 Alkalinity (as Na2CO3) Max 0.1 % (m/m) ISO 3196
Sodium hydroxide for industrial
use — Determination of
carbonates content — Titrimetric
method
8 Acid insoluble matter Max 0.15 % (m/m) ISO 2479

Sodium chloride for industrial
use — Determination of matter
insoluble in water or in acid and
preparation of principal solutions
for other determinations
9 Sulphate (as SO4) Max 0.5 % (m/m) ISO 2480

Sodium chloride for
industrial use —
Determination of sulphate
content — Barium sulphate
gravimetric method
10 Arsenic (As) Max 0.5 mg/kg ECSS/SC 312-1982

11 Copper (Cu) Max 2.0 mg/kg ECSS/SC 144-1977
12 Lead (Pb) Max 2.0 mg/kg ECSS/SC 313-1982
13 Cadmium (Cd) Max 0.5 mg/kg ECSS/SC 314-1982
14 Mercury (Hg) Max 0.1 mg/kg ECSS/SC 312-1982

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STANDARDS & QUALITY CONTROL

HIMALAYAN EDIBLES PRIVATE LIMITED PAKISTAN

In view of forgoing instant laboratory manual has been prepared consulting

Instant laboratory manual shall be a useful technical literature for

Engr. Rana Naveed Ahmad

Himalayan Edibles Private Limited Page 1

Sr.No. DESCRIPTION Page

Himalayan Edibles Private Limited Page 2

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2. EDIBLE SALT CHEMISTRY

Rock Salt crystal lattice structure (cubic structure)

The natural form of salt is a crystalline mineral, known as "Rock Salt"

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3.a NATURAL SALT RESERVES IN PAKISTAN

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3.b HIMALAYAN PINK SALT

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3.c PHYSICAL PROPERTIES ROCK SALT

(v) LATTICE ENERGY:

( vi ) POROSITY: Porsity = 1 - (Bulk desity/Grain Density)

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4.a PAKISTAN STANDARDS PS: 1669-2008

3. SOURCE OF THE SALT:

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4.b World Health Organization CODEX STAN 192-1995

Standard No Codex Standard Title Food Cat. No.

LIST OF STANDARD ADDITIVES FOR SALT

1 CALCIUM CARBONATE (CaCO3) Year of adoption: 2006

2 CALCIUM SILICATE Year of adoption: 2006

3 FERROCYANIDES Year of adoption: 2006

4 MAGNESIUM CARBONATE Year of adoption: 2006

5 MAGNESIUM OXIDE Year of adoption: 2006

Himalayan Edibles Private Limited Page 10

7 PHOSPHATES Year of adoption: 2006

9 SALTS OF MYRISTIC, PALMITIC AND STEARIC ACIDS WITH

11 SODIUM ALUMINO SILICATE. Year of adoption: 2013

Good Manufacturing Practice (GMP)

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4.c IODINE FORTIFICATION

Note: 1 ppm = 1mg/Kg or 1 mg / Liter

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4.d IODINE FORTIFICATION PROCESS:

Dry Mixture (KIO3) Bulk Salt

(one Part) (Ten Part)

Premix (KIO3) Bulk Salt

Both introduced in Screw Conveyor at

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Dry Mixing method in China

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1. Drip Feed Addition

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Iodization is to be integrated with existing salt production and refining systems.

A spray mixing type of plant built to UNICEF specifications operates at 6

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3. Batch Type Mixing.

Batch Capacity Power drawn Required power

Note: In smaller blenders, salt is fed manually

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