Refractive Index: 1.378

Water Solubility: 360 g/L (25°C)

Stability: Stable under normal transportation and handling conditions.

Storage Conditions: Cool, well-ventilated, dry warehouse.

Vapor Pressure: 1 mm Hg (865°C)

Sodium chloride (NaCl) is an inorganic ionic compound with the chemical formula NaCl. It appears as colorless cubic crystals or fine crystalline powder with a salty taste. It appears as white crystals, primarily derived from seawater, and is the main component of table salt. It is freely soluble in water and glycerin, slightly soluble in ethanol (alcohol), and liquid ammonia, but insoluble in concentrated hydrochloric acid. Impure sodium chloride is deliquescent in air. It is relatively stable, and its aqueous solution is neutral. Industrially, it is commonly used to produce hydrogen, chlorine, caustic soda (sodium hydroxide), and other chemical products by electrolyzing saturated sodium chloride solutions (commonly known as the chlor-alkali industry). It is also used in ore smelting (electrolysis of molten sodium chloride crystals to produce active metallic sodium), medically to prepare physiological saline solutions, and domestically as a seasoning.

Product Uses

1. Used in the food and fishery industries for salting, as a raw material for seasonings, and as refined salt.

2. Adding salt to dishes can remove some odors and enhance flavor, a function known as salt's flavor-enhancing effect. "Bland is tasteless, salty is flavorless" means that salt must be used in appropriate amounts to fully exert its unique properties.

3. Gluten protein significantly impacts the processing characteristics and edible quality of noodles. Sodium chloride can alter gluten protein formation by changing the degree of gluten hydration and the ionic strength within the dough, thereby affecting the texture and cooking quality of noodles.