We are talking about food grade iodized salt, which contains preventive iodine supplements. Of course, pure iodine is not mixed into table salt. This substance is capable of sublimation and quickly evaporates. Therefore, iodine is added in the form of salts - potassium iodide KJ or potassium iodate KJO 3. Sodium salts can also be used, but they are much more hygroscopic.

Until 1997, potassium iodide was used to iodize salt in Russia, Belarus and Ukraine. However, this salt in the light and in the presence of oxygen and water slowly but surely oxidizes to form iodine and potassium carbonate. Chemists are well aware that when stored, white KJ turns yellow over time due to iodine, which is formed during the oxidation process. This process is accelerated by impurities contained in sedimentary and rock salt. Iodine gradually evaporates, and table salt loses its preventive properties. For salt with KJ additive, the shelf life was six months. After this period, the product lost iodine and became ordinary table salt.

By the way, the ability of potassium iodide to oxidize to form pure iodine under the influence of ozone was first noticed by the German chemist Christian Friedrich Schönbein in 1840. Today this reaction is used for the qualitative determination of ozone. Filter paper soaked in solutions of starch and potassium iodide is placed in an environment that may contain ozone. If it is present, the paper turns blue because the released iodine binds to starch, forming a colored substance.

But let's get back to iodized salt. At the end of the 90s, potassium iodide was replaced by potassium iodate KJO 3. This salt also decomposes with the formation of iodine, but much more slowly, so the shelf life of rock salt with the addition of KJO 3 is 9 months, and for evaporated salt - 12 months.

When the expiration date has expired, the salt can be used as regular food salt.

Iodized salt is good not only for salads, but also for preparing hot dishes. When heated, we will lose only a small part of the iodine. For example, when baking bread, up to 70% of this valuable microelement is retained.

We didn’t start adding iodine to table salt out of a good life. Today, a huge number of regions in the world can be classified as iodine deficient. This means that there is not enough iodine in the soil, water and air, and therefore in food, for our body to function without failures. Iodine deficiency is most often observed in areas that are located at high elevations, in the mountains, far from the sea. In Russia, 70% of populated regions are iodine deficient. In this sense, those who live near seas and oceans and on islands are lucky. They not only eat seafood rich in iodine, but also breathe air containing this substance.

Iodine deficiency can result in dysfunction of the thyroid gland and delayed physical and mental development. Even a hundred years ago in the Alps, people with swollen goiter - hypothyroidism - were very common. The mystery of this massive alpine disease was revealed in 1910 by the Austrian psychiatrist Julius Wagner-Jauregg, later a Nobel Prize laureate in physiology or medicine. (True, he received the prize not for this at all, but for his unique idea of ​​​​infecting people suffering from progressive paralysis with malaria for therapeutic purposes.) He proved that the whole point was a lack of iodine. Just 12 years later, iodized salt went on sale, which remains on the shelves in Austria and Switzerland to this day.

Today, two billion people on Earth, that is, one in four, are at risk of suffering from iodine deficiency. If you eat 8-12 grams of iodized salt every day (this is exactly how much salt the average person consumes), then you can forget about iodine deficiency in the body. Potassium iodide and potassium iodate supply the body with a sufficient amount of iodine necessary for the biosynthesis of the thyroid hormones thyroxine and triiodothyronine. So iodized salt is really good.

Salt is a chemically stable substance, its shelf life is unlimited, provided it is stored correctly (in a non-toxic place, of course, otherwise such salt cannot be used)

The shelf life of salt is not limited, which is very pleasing, meaning it can be easily stored for future use.

But just don’t forget about proper storage so that moisture doesn’t get in.

Over time, the salt in the pack ceases to be free-flowing if it sits for a long time, but as soon as you lightly tap the pack with something, it again turns into a free-flowing product (I checked it myself).

Salt keeps well, you can keep it for years, knowing. that it won't spoil.

If there is only dampness, it can petrify, but even after that it can be used, broken and that’s it.

I once had a kilogram of salt lying around and when we moved about five years later we found it and used it and everything was fine, the packaging was intact and in a dry place, it stayed there perfectly.

The shelf life of salt is unlimited. This is written on the package itself. But you still need to pay attention to the date of manufacture and storage conditions of this product.

It is worth remembering that if stored incorrectly (or the salt is stored for a long time), it turns into a lump - as if cemented and ceases to be free-flowing.

So it’s not worth purchasing this product for use.

The guaranteed shelf life for iodized salt is 6 months from the date of production.

I think new packages of salt must have this date written on them. Well, if we talk about our Soviet rock salt, then I think nothing will kill it in 100 years.

Cooked salt, or sodium chloride, NaCl, created tens of millions of years ago from sediments salt ancient sea. Best before date table food, unrefined (stone), and purified salt, according to GOST 13830 - 97 is not limited subject to correct storage conditions.

Keep salt must be in a dry place, in the manufacturer's packaging.







The shelf life of table salt itself is not limited, just like baking soda. There's just nothing to spoil. Salt itself is an excellent preservative. This, of course, will be true provided the storage conditions are met. One of the main, if not the only condition is to store salt in a dry place.

The shelf life of salt is unlimited since it can be stored for centuries; if it deteriorates over time, then it is not salt.

If you carefully read what is written on the salt packaging, you can make sure that the salt has a shelf life of 12 months, provided that the storage conditions are met. This is because the salt has been in the deposit for millions of years, but in a bag it is ground and packaged, and in this form the shelf life of this product is 12 months. After expiration, it may lose its organoleptic properties: for example, become lumpy.

If we remember that salt deposits in nature can be preserved for centuries without deteriorating, it becomes clear that salt has no expiration date.

The only condition required for the preservation of salt is absolute dryness during storage. With high humidity, it begins to stick together into lumps and gradually hardens so that it becomes very difficult to use.

However, iodized salt has a limited shelf life - it is no more than six months. At the same time, you can continue to use this salt, but then it turns into regular, non-iodized salt.

Salt has no expiration date at all, since it itself is a preservative. True, when storing, you should still adhere to some rules: try to keep the salt in a dry, well-ventilated place.

If the storage rules are followed, salt can retain its properties indefinitely, but manufacturers still prefer to put a certain expiration date on the packaging. After all, salt absorbs moisture well and over time turns into very hard, stone-like ingots, which are very difficult to break even with a hammer.

If the salt is packaged in a cardboard box, then its shelf life is 1 year, in a plastic bag it is stored for 2 years, and in a cardboard box with an inner bag - 2.5 years. In glass barrels, salt does not lose its properties for 5 years. And iodized salt has a shelf life limited to only 6 months.



Well, it’s not known for certain, no one has calculated for sure, but as a rule, several million years, unless you place it in an environment where sodium and chlorine become separate elements or create a new chemical compound. That is, buy salt and live peacefully with it for the rest of your life.

Sometimes even the simplest products spoil because they are stored for a long time in unsuitable conditions. Even salt and sugar are the basic ingredients of almost all dishes. Let's consider, for example, a simple topic: the shelf life of iodized salt. Does it exist, what is it like and under what conditions does it operate?

What is iodized salt?

Iodized salt is the same as food salt, just additionally containing iodide or potassium iodate (the second option is now more often used). This product naturally replenishes the deficiency of iodine necessary for the body in those regions where this is especially important. Iodized salt thus serves as a prevention of widespread disease of endemic goiter.

For canning, non-iodized ones are usually used, since iodides lead to oxidation of products and contribute to their darkening. There is no harm from this, but from an aesthetic point of view, a regular kitchen one would be preferable for preparations.

How long is it stored?

Regular salt - rock or refined - does not have an expiration date, that is, it can be stored as long as you like. After all, it itself is an excellent preservative that has been used for centuries. Although on packages of “Extra” grade evaporated salt, not iodized, you can find an indicated shelf life of 2 years. This product also contains the anti-caking agent E536; perhaps the shelf life relates specifically to the action of this component. And, indeed, you may notice that such salt, unlike the usual salt in cheap cardboard packages, does not cake.

The only storage condition is dryness. With increased humidity, the salt first becomes cottony, the grains stick together and stop falling, and then the salt hardens into lumps and it becomes simply inconvenient to use - it is difficult to dose.

Iodized salt has a limited shelf life - no more than 6 months! There will be nothing left of the salt itself even after this period, but its iodization will disappear.

How to store?

Now salt is often sold not only in simple cardboard boxes, but in plastic containers with lids. The packaging itself is a kind of salt shaker - the lid has two opening modes: with small holes in order to add a small amount of salt to the product, and with large holes - it is convenient to salt dishes from it when cooking, when a dose of 1-2 tablespoons or teaspoons is required.

If you prefer to buy salt in a cardboard box, then pour it into your salt shaker and store it there. If you purchase slightly more expensive options with salt shaker packaging, then store them in it.

Tip: do not salt hot dishes when cooking with a salt shaker, so that steam from the boiling dish does not rise and enter the salt shaker. Place salt in your palm or spoon and then add salt.

Some interesting facts

• Iodine deficiency contributes to the development of mental retardation.
• In coastal regions, iodine is found in greater quantities in the soil and in products grown on it.
• Seafood also contains iodine.
• Prevention of iodine deficiency cannot be a one-time thing, it is required constantly, so iodized salt is an excellent solution.
• Sea salt cannot be a substitute for special iodized salt, because the iodine content in it is much lower.

The extra variety is often used in preparing dishes. For brines and marinades, you can use first and second grade salt. You should not use iodized salt for canning, as the food will be bitter.

Nitrite salt

Nitrite salt (peklosol) is used to prepare sausages and ham. With its help, after heat treatment, meat products acquire a red-pink color. It does not allow pathogenic bacteria and mold to multiply in sausages, so the shelf life of these products increases.

Nitrite salt gives sausage products a rich taste and pleasant aroma. It is completely safe. When using this type of salt, you must adhere to certain rules. Firstly, the product must be at room temperature. Only in this way will the raw material acquire the desired color after heat treatment.

Secondly, it is important to follow the dosage; for 1 kg of minced meat you need 10-15 grams of nitrite salt. When preparing dry-cured sausages, the dosage increases to 20-28 grams per kilogram of minced meat. It must be stored in opaque packaging in a dry place. The shelf life of salt is 2 years.

Sea salt

Sea salt is the most beneficial because it contains minerals. It is extracted by evaporation from sea water. Since it undergoes minor purification, a large number of trace elements are retained in it.

In terms of taste, it is saltier than table salt, so it is used in dishes in small quantities. Sea salt contains the following microelements:

• calcium;
• bromide;
• bicarbonate;
• potassium;
• sodium chloride.

For those who lead a healthy lifestyle, it is advisable to use this type of salt, since a small amount is needed to add flavor to food, and it is rich in nutrients. There is no limit to the shelf life of sea salt.

Black and dietary salt

This type of salt has many useful microelements: iron, sulfur, iodine, potassium and so on. Its main advantage is that it retains less water in the body than other types of salt. Improves digestion, but with prolonged use it has a laxative effect. There are also disadvantages to black salt: high cost and specific taste.

This salt contains a small amount of sodium chloride. Potassium and magnesium are added to it. It is used mainly by people with chronic pathologies.

Salt is a necessary ingredient in human nutrition. In ready-made dishes, finely ground grains are mainly used, and for pickles, marinations and canning, a medium or coarse grinding product is used.

But you shouldn’t get carried away with its use, since table salt is quickly deposited in the body and leads to illness. Reducing the level of consumption is the prevention of many pathologies.

It would seem that salt is a natural preservative that is mined from the bottom of salt lakes.

And what is the expiration date? But time limits appeared in accordance with the “Rules for the sale of certain types of goods”, which were approved by the Russian government. Now, when selling food products, it is necessary to indicate the production date and shelf life, among other information.

Experts say that salt does not lose its consumer properties for a long time. But they depend on storage conditions, the type of packaging material and various additives. Salt packaged in glass jars can be stored for 5 years, in plastic bags - 2-3 years, and about a year - packed in paper packs.

Why are such deadlines set? The fact is that table salt is very hygroscopic, capable of intensively absorbing moisture from the air. When stored for a long time, it cakes, dries out and turns into a stone monolith, difficult to destroy.

Looking at the color

According to the processing method, salt can be with additives (iodized, fluoridated) or without additives. According to quality, it is classified into grades: extra, highest, first and second. Fine and crumbly, like soft lake sand, salt of extra and highest grades should be pure white, while in the product of grades 1 and 2 the presence of dark particles is allowed, and the color of such salt can vary from white to gray with shades.

Photo: flickr.com

For culinary purposes, extra salt is better suited, but if you are going to pickle cabbage or cucumbers, then choose coarse salt - it will make the pickles appetizing and crispy. But iodized salt is not suitable for homemade preparations: cabbage, cucumbers, and mushrooms become bitter and soft from it.

By the way, iodized salt has a much shorter shelf life: if potassium iodide (potassium iodide) is used as an additive in its production, the salt with this component is suitable for use for 6 months, if potassium is iodic acid (potassium iodate), then 9 months. After these periods, the healing properties disappear, but this salt can be used as regular table salt. Iodine evaporates both when heated (therefore, you need to salt a ready-made dish with such salt), and when stored improperly: for example, if the salt has been soaked or has been in an open container for some time.

Sometimes even the simplest products spoil because they are stored for a long time in unsuitable conditions.

Even salt and sugar are the basic ingredients of almost all dishes. Let's consider, for example, a simple topic: the shelf life of iodized salt. Does it exist, what is it like and under what conditions does it operate?

What is iodized salt?

Iodized salt is the same as food salt, just additionally containing iodide or potassium iodate (the second option is now more often used). This product naturally replenishes the deficiency of iodine necessary for the body in those regions where this is especially important. Iodized salt thus serves as a prevention of widespread disease of endemic goiter.

For canning, non-iodized ones are usually used, since iodides lead to oxidation of products and contribute to their darkening. There is no harm from this, but from an aesthetic point of view, a regular kitchen one would be preferable for preparations.

How long is it stored?

Regular salt - rock or refined - has no expiration date, that is, it can be stored as long as you like. After all, it itself is an excellent preservative that has been used for centuries.

Although on packages of “Extra” grade evaporated salt, not iodized, you can find an indicated shelf life of 2 years. This product also contains the anti-caking agent E536; perhaps the shelf life relates specifically to the action of this component. And, indeed, you may notice that such salt, unlike the usual salt in cheap cardboard packages, does not cake.

The only storage condition is dryness. With increased humidity, the salt first becomes cottony, the grains stick together and stop falling, and then the salt hardens into lumps and it becomes simply inconvenient to use - it is difficult to dose.

Iodized salt has a limited shelf life - no more than 6 months! There will be nothing left of the salt itself even after this period, but its iodization will disappear.

How to store?

Now salt is often sold not only in simple cardboard boxes, but in plastic containers with lids. The packaging itself is a kind of salt shaker - the lid has two opening modes: with small holes in order to add a small amount of salt to the product, and with large holes - it is convenient to salt dishes from it when cooking, when a dose of 1-2 tablespoons or teaspoons is required.

If you prefer to buy salt in a cardboard box, then pour it into your salt shaker and store it there. If you purchase slightly more expensive options with salt shaker packaging, then store them in it.

Tip: do not salt hot dishes when cooking with a salt shaker, so that steam from the boiling dish does not rise and enter the salt shaker. Place salt in your palm or spoon and then add salt.

Actually, that's all! The shelf life of salt will depend only on how carefully you keep it dry! Just buy iodized ones in limited doses so that you can use them before the expiration date or change the packaging every six months. You can find out more about why this is so in the article Does iodine have an expiration date?

Some interesting facts

• Iodine deficiency contributes to the development of mental retardation.
• In coastal regions, iodine is found in greater quantities in the soil and in products grown on it.
• Seafood also contains iodine.
• Prevention of iodine deficiency cannot be a one-time thing, it is required constantly, so iodized salt is an excellent solution.
• Sea salt cannot be a substitute for special iodized salt, because the iodine content in it is much lower.

What is the shelf life of salt?