東華大學圖書館 |

Authentication of Culinary Salt: Challenges and Opportunities /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Authentication of Culinary Salt: Challenges and Opportunities // Gabriel Wong.
作者:	Wong, Gabriel,
面頁冊數:	1 electronic resource (229 pages)
附註:	Source: Masters Abstracts International, Volume: 80-09.
Contained By:	Masters Abstracts International80-09.
標題:	Food science. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10812593
ISBN:	9780438929364

Authentication of Culinary Salt: Challenges and Opportunities /
Wong, Gabriel,

Authentication of Culinary Salt: Challenges and Opportunities /Gabriel Wong. - 1 electronic resource (229 pages)

Source: Masters Abstracts International, Volume: 80-09.

In recent years culinary salts have gained increasing interest. Information about unique properties of different culinary and specialty salts has dramatically enhanced the demand for these salts and, consequently their prices. In some cases, such as with Himalayan salt, information about some unique health-promoting elemental composition of the salt has been advertised and dramatically increased its commercial value in the market place. Chefs and consumers alike are ready to pay higher prices for culinary salts for which claims about unique geographical region-specific elemental composition have been made. The latter presents opportunities for fraud and calls for developing tools that can allow authentication of culinary salts. Data that is needed in order to meet the latter goal has not yet been established. The objectives of this study were to: 1) investigate and determine (by ICP-MS) the elemental composition (68 elements) of culinary salts from different regional origins; 2) determine the strontium isotope ratios 87Sr/ 86Sr of selected salts from different regions; and 3) process the data and test the hypothesis that the investigated variables can, in potential, be used for authentication of culinary salts and their regional origins. Using similar analytical approaches as well as solubility and color measurements, I investigated the properties of 21 Himalayan-branded salts in order to identify the extent to which this group of salts constitutes a separate category of culinary salts with unique compositions. Results of this study indicated that, in most cases, the investigated salts contained similar concentration of at least ten trace elements (Mg, Ca, K, Sr, Al, Fe, Si, B, P, and Ba). Analyzing elemental contents within each of the18 groups of the periodic table indicated some significant among-salts differences. Results of ANOVA identified some significant among-continents differences in the elemental contents associated with elements of groups 1, 2, 6, 13, as well as the lanthanides of the periodic table. Salts from South America, Oceania, and overlapping continental regions of Mediterranean Sea exhibited such significant differences in elemental contents. Salts from Bali, Himalayas, Japan, Philippine, India, and Israel differed significantly from each other in all of the investigated elemental groups. Similarly, salts from France, Italy, United Kingdom, Belarus, Poland, Portugal, Slovenia, and Spain also differed from each other. Some of the investigated salts: Real Salt, USA; Flor Blanca Sea Salt, Mexico; Celtic Sea Salt, Europe; Celtic Sea Salt, France; Sel Gris De Guerande, France; and Tsushima No Moshio Salt, Japan exhibited distinct selected elemental profiles that differed significantly from those of all the other investigated salts. Results of the elemental composition analysis have thus indicated the potential for developing, in some cases, elemental "fingerprints" of specific culinary salts that can potentially be used for their authentications. However, a larger population of salts from each of the region of origin of these salts has to be investigated. Eleven Himalayan salt samples contained up to 0.59% (w/w, dry basis) insoluble matter when dissolved in 3% HNO3 & 10% HCl. In most cases, this insoluble matter was responsible for the "typical" pink-red color of these salts. Results of the color analysis indicated significant among-Himalayan salts differences in their color lightness L* (83.5-91.8), redness a* (1.15-4.94), and yellowness b* (1.70-8.17).Results of elemental analysis indicated a significant among-Himalayan salts difference in trace element contents. Results of MANOVA of the 11 Himalayan salt samples indicated significant differences in group 4 (Ti, Zr, & Hf), and group 11 (Cu, Ag, & Au) elements of the periodic table. Results indicated significant compositional differences among the investigated Himalayan salts. Results thus suggest that a common elemental composition of Himalayan culinary salt could not been identified. Results of strontium isotope ratio (87Sr/ 86Sr) analysis indicated that the 87Sr/86Sr ratio that characterized 9 of the investigated 10 samples ranged from 0.7087 to 0.7108, which corresponded to the Neogene period (23.0-2.6 million years ago) to modern. An exception was the salt from Poland with 87 Sr/86Sr ratio < 0.7075, which corresponded to the Late Jurassic (201-145 Ma) or Permian period (298-251 Ma). The latter suggests that a significantly larger population of samples from different regional origin should be investigated in order to identify the potential of using 87Sr/86Sr ratio for authentication of culinary salts. Results of this study suggest that the investigated parameters: trace elemental compositions, and strontium isotope ratio (87Sr/ 86Sr), can potentially be used in developing approaches and criteria for authentication of culinary salts and their regional origins. However, larger populations of samples from different regional origins need to be investigated.

English

ISBN: 9780438929364Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

Authentication

Authentication of Culinary Salt: Challenges and Opportunities /
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520 $a In recent years culinary salts have gained increasing interest. Information about unique properties of different culinary and specialty salts has dramatically enhanced the demand for these salts and, consequently their prices. In some cases, such as with Himalayan salt, information about some unique health-promoting elemental composition of the salt has been advertised and dramatically increased its commercial value in the market place. Chefs and consumers alike are ready to pay higher prices for culinary salts for which claims about unique geographical region-specific elemental composition have been made. The latter presents opportunities for fraud and calls for developing tools that can allow authentication of culinary salts. Data that is needed in order to meet the latter goal has not yet been established. The objectives of this study were to: 1) investigate and determine (by ICP-MS) the elemental composition (68 elements) of culinary salts from different regional origins; 2) determine the strontium isotope ratios 87Sr/ 86Sr of selected salts from different regions; and 3) process the data and test the hypothesis that the investigated variables can, in potential, be used for authentication of culinary salts and their regional origins. Using similar analytical approaches as well as solubility and color measurements, I investigated the properties of 21 Himalayan-branded salts in order to identify the extent to which this group of salts constitutes a separate category of culinary salts with unique compositions. Results of this study indicated that, in most cases, the investigated salts contained similar concentration of at least ten trace elements (Mg, Ca, K, Sr, Al, Fe, Si, B, P, and Ba). Analyzing elemental contents within each of the18 groups of the periodic table indicated some significant among-salts differences. Results of ANOVA identified some significant among-continents differences in the elemental contents associated with elements of groups 1, 2, 6, 13, as well as the lanthanides of the periodic table. Salts from South America, Oceania, and overlapping continental regions of Mediterranean Sea exhibited such significant differences in elemental contents. Salts from Bali, Himalayas, Japan, Philippine, India, and Israel differed significantly from each other in all of the investigated elemental groups. Similarly, salts from France, Italy, United Kingdom, Belarus, Poland, Portugal, Slovenia, and Spain also differed from each other. Some of the investigated salts: Real Salt, USA; Flor Blanca Sea Salt, Mexico; Celtic Sea Salt, Europe; Celtic Sea Salt, France; Sel Gris De Guerande, France; and Tsushima No Moshio Salt, Japan exhibited distinct selected elemental profiles that differed significantly from those of all the other investigated salts. Results of the elemental composition analysis have thus indicated the potential for developing, in some cases, elemental "fingerprints" of specific culinary salts that can potentially be used for their authentications. However, a larger population of salts from each of the region of origin of these salts has to be investigated. Eleven Himalayan salt samples contained up to 0.59% (w/w, dry basis) insoluble matter when dissolved in 3% HNO3 & 10% HCl. In most cases, this insoluble matter was responsible for the "typical" pink-red color of these salts. Results of the color analysis indicated significant among-Himalayan salts differences in their color lightness L* (83.5-91.8), redness a* (1.15-4.94), and yellowness b* (1.70-8.17).Results of elemental analysis indicated a significant among-Himalayan salts difference in trace element contents. Results of MANOVA of the 11 Himalayan salt samples indicated significant differences in group 4 (Ti, Zr, & Hf), and group 11 (Cu, Ag, & Au) elements of the periodic table. Results indicated significant compositional differences among the investigated Himalayan salts. Results thus suggest that a common elemental composition of Himalayan culinary salt could not been identified. Results of strontium isotope ratio (87Sr/ 86Sr) analysis indicated that the 87Sr/86Sr ratio that characterized 9 of the investigated 10 samples ranged from 0.7087 to 0.7108, which corresponded to the Neogene period (23.0-2.6 million years ago) to modern. An exception was the salt from Poland with 87 Sr/86Sr ratio < 0.7075, which corresponded to the Late Jurassic (201-145 Ma) or Permian period (298-251 Ma). The latter suggests that a significantly larger population of samples from different regional origin should be investigated in order to identify the potential of using 87Sr/86Sr ratio for authentication of culinary salts. Results of this study suggest that the investigated parameters: trace elemental compositions, and strontium isotope ratio (87Sr/ 86Sr), can potentially be used in developing approaches and criteria for authentication of culinary salts and their regional origins. However, larger populations of samples from different regional origins need to be investigated.
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653 $a Authentication
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720 1 $a Rosenberg, Moshe $e degree supervisor.
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