SU1491811A1 - Method of iodizing table salt - Google Patents

Abstract

The invention relates to methods for iodization of table salt, can be used in the food industry and contributes to improving the quality of the product by maintaining a constant concentration of iodine with a simultaneous decrease in caking. Iodization of table salt is carried out with a mixture of 40% alcoholic solution of sodium iodide with a melt of food-grade emulsifier MHD, which is introduced into table salt heated to a temperature of 70-83 ° C. The iodization of 1 ton of salt consumes 2.5-3 kg of food emulsifier. The method uses a food emulsifier according to TU 18-2 / 5-6-84 "Distilled monoglycerides (MHD)". A low caking iodized table salt is obtained and maintained for 1 year. 1 hp ff, 2 tab.

Description

The invention relates to methods for iodization of table salt and can be used in the food industry.

The aim of the invention is to improve the quality of the product by maintaining a constant concentration of iodine with a simultaneous decrease in caking.

Example 1. Samples of salt weighing 1 kg are heated to a temperature of 69, 70, 83, 84 ° C. While stirring, 4.5 g of the MHD type food emulsifier (according to TU 18-2 / 5-6-84 distilled monoglycerides) containing 0.11 g of 40% sodium iodide alcohol solution (or 44 mg iodide

on three ). Each sample of the treated salt is divided into two parts, one part is placed in a desiccator for testing — for desiccation by a desiccator method (at a relative humidity of 100%), the other part is packed in paper packaging and kept for a year. Samples are taken from each part after 3, 6, 9, and 12 months of storage, and the sodium iodide content and compressive strength for the compacted salt are determined. The test results are shown in table 1.

The use of an alcoholic solution of an iodine additive is based on the fact that sodium iodide (like iodine

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potassium) does not dissolve in the melt of the food eugulgator, taken as a stabilizer, and the alcohol solution of the iodine-containing additive with the melt of the emulsifier are mixed in all ratios. The introduction of an iodine-containing preparation in the form of an alcoholic solution into an emulsifier melt promotes a uniform distribution of the iodine-containing preparation between the particles of the emulsifier. After the emulsifier hardens, the iodine-containing preparation is reliably isolated from oxygen, as well as from oxidizing impurities contained in salt. This contributes to a significant increase in the quality of salt, long-term preservation of iodine-containing additives in table salt.

Treatment of salt with an edible emulsifier (for example, the MHD type helps to reduce the caking of salt.

The results of studies have shown that the introduction of an alcoholic solution of an iodinating additive into an MHD emulsifier increases the effect of its application on the anti-clerk effects.

An alcoholic solution of sodium iodide with the maximum possible concentration of alcohol (40%), and not potassium iodide, is used as an iodine-containing additive, since the first one is much better soluble in alcohol.

The melt content of the food emulsifier introduced into the salt as a stabilizer mixed with an alcoholic solution of sodium iodide.

due to the following. With the introduction of an emulsifier of less than 2.5 kg per ton of salt, its caking is greatly increased and the shelf life is reduced.

Increasing the amount of emulsifier over 3 kg / ton reduces caking, but only slightly.

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The lower limit of heating the salt before iodization, as well as the heating of the salt during the iodization process, is due to the melting point of the emulsifier being equal.

The upper limit of heating salt 1 salt, equal to 83 ° C, is determined by the boiling point of a 40% alcoholic solution of sodium iodide.

In tab. Figure 2 shows the effect of the emulsifier on the stability of the injected iodine-containing additive and on the traceability of the salt.

The results presented in Table 2 show that the introduction of food emulsifier in an amount of 2.5–3.0 kg per 1 ton of heated emulsion of 75 ° C in a mixture with an alcoholic solution of sodium iodide makes it possible to obtain iodinated table salt with low caking and persisting for 1 year.

Claims (2)

1. A method for iodization of table salt, including the introduction into it of an alcohol solution of an alkaline agent, characterized in that In order to improve the quality of the product by maintaining a constant iodine concentration with a simultaneous decrease in caking, a 40% sodium iodide solution is used as the alcohol solution, which is pre-mixed with the Moglycerides distilled food emulsifier, and the resulting mixture is introduced into table salt, heated to 70-83 0. 2. The method according to claim 1, characterized in that iodization 1 ton of sodium chloride consumes 2.5-3 kg of pshtsevogo emulsifier. Table 1 69 With the introduction of the emulsifier into the salt, heated to a temperature below the melting point of the emulsifier, the emulsifier decreases, it becomes impossible to evenly distribute it by volume 70 100.0 100.0 No signs of caching detected 83 98.9 98.5 No signs of caching detected 84 49.3 49.048,448.1 No signs of caching detected 99.0 0.14 98.0 Tavlntsa 2