Food-grade Salt Research Articles

Physico-chemical characterization of food grade natural spring salt from the Central Anatolia region of Turkey and investigation of its microplastic content

Delice salt is a natural spring salt obtained from the evaporation of spring water from the Central Anatolia region of Turkey and is a food grade salt with a geographical indication certificate. The aim of this study was to evaluate the compliance of Delice natural spring salt (Delice NSS), a commercial product, with food grade criteria by physicochemical characterizations and to investigate whether it contains microplastics. The NaCl%, moisture suspended solids and acid insoluble matter contents of Delice NSS were analyzed and determined as 98.79% (w/w), 0.301% (w/w), 0.16% (w/w) and 0.01% (w/w), respectively. Sodium, other minerals, and heavy metals were analyzed by inductively coupled plasma-optical emission (ICP-OES) spectrometry. In addition, fluoride, nitrate, and sulphate ions were analyzed by ion chromatography (IC). The chemical and thermal properties of Delice NSS were characterized by FTIR, X-ray fluorescence (XRF) and thermogravimetric analyzer (TGA). Moreover, Delice NSS was investigated whether it contains microplastics and some particles were detected under fluorescence microscopy. However, it was concluded that particles were not microplastics after TGA and FTIR analyses. The results revealed that Delice NSS does not carry a risk in terms of physicochemical properties as a foodstuff.

Food proteins from yeast-based precision fermentation: Simple purification of recombinant β-lactoglobulin using polyphosphate

Proteins produced through precision fermentation are often purified through chromatographic methods. Faster and more cost-effective purification methods are desired for food application. Here, we present a simple method for purification of protein produced from yeast, using β-lactoglobulin secreted from Pichia pastoris as an example. The food-grade salt hexametaphosphate (HMP) was used to precipitate the protein at acidic pH, while the impurities (extracellular polysaccharides; mainly mannan) remained soluble. After re-solubilization of the protein-HMP complex by neutralization, excess HMP was selectively precipitated using calcium chloride. The protein content of the crude sample increased from 26 to 72 wt% (comparable to purification with anion exchange chromatography), containing only residual extracellular polysaccharides (9 wt%) and HMP (1 wt%). The established method had no significant impact on the structural and functional properties (i.e., ability to form emulsions) of the protein. The presented method shows potential for cost-effective purification of recombinant proteins produced through yeast-based expression systems.

Assessment of Microplastics Contamination in River Water, Bottled Water, Sachet Water and Branded Table Salt Samples in Kaduna Metropolis, Nigeria

Microplastics (MPs) < 5 mm-sized are regarded as global environmental contaminants. This study analyzes MP concentrations in the Kaduna River (raw water), treated water from two conventional water treatment plants, brands of bottled water, and food-grade salts available in Kaduna Metropolis, Nigeria using standard methods. Data obtained show that levels of MPs ranged from 25 to 36 particles L-1 in treated water, and to 153 particles L-1 in raw water. While samples of bottled water contained 1.4 to 3.7 particles L-1 and samples of table salt contained 0.13 to 0.27 particles g-1. Water and salt samples contained five different types of polymers, including polyethylene, polypropylene, polyester, polyvinyl chloride and polyethylene terephthalate. Additionally, MPs were divided into three groups based on their physical characteristics. In both raw and treated water, fragments were clearly more prevalent; in samples of bottled water and table salt, fragments and fibers predominated. Microplastics in bottled water pose a medium pollution risk, according to pollution risk indices. The estimated daily intake was generally minimal, indicating little harm from daily consumption, but it also demonstrates that children have a larger intake of microplastics than adults. Leaching from the packing material was identified as the MPs' primary source. This study fills the knowledge gap in the area of emerging microplastic pollution of water sources, drinking water, and food-grade salt.

Digital colorimetric sensor for assessment of iodate in food-grade salt based on paper-based analytical device

A digital colorimetric sensor was developed for the on-site measurement of iodate in food-grade salt. It involved a paper-based analytical device (PAD) containing an immobilized iodide/starch reagent and a smartphone as the detection system. Iodate ions produce a blue-black coloration on the PAD, the smartphone captures a digital image of the PAD, and an installed mobile app performs an analysis to generate color values related to the intensity of the color in the PAD. Parameters in the image acquisition and PAD preparation were optimized, and a matrix-matched calibration plot was employed for quantification. The plot exhibited a linear response in the concentration range of 10 to 100 mg iodate kg−1 of salt, and a detection limit of 2.20 mg kg−1 was determined. The present method was applied to analyze real samples, and the results agreed well with those obtained using the reference method at the 95% confidence level.

Do the Government Support Salt Small and Medium Enterprises’ Competitiveness?

As a strategic commodity, salt in Indonesia faces the challenges of increasing imports rather than the capacity to produce locally, which SMEs almost produce. Therefore, the research explored the extent of the government’s role in the competitiveness of salt SMEs. The research applied a descriptive method with a qualitative approach. For policy analysis, literature review, observation, and in-depth interviews were conducted to analyze the effectiveness of government policies using Regulatory Impact Assessment (RIA) and Cost-Benefit Analysis (CBA). The results find that at least six issues on the existing policies need concern. It consists of local people who are allowed to produce salt, the President Decree 69/1994 role and position, the salt consumption, which is mandatory to have SNI, the changeable salt classification, the other SNI than voluntary iodized consumption salt, and SNI for food-grade salt and caustic soda (chlor-alkali products). The situation shows the government’s significant role in influencing the competitiveness of sustainable salt SMEs. Subsequently, the research proposes recommendations for the sustainable competitiveness of Small and Medium Enterprises (SMEs) on salt industry development, such as arranging new regulations or revising the existing regulation by integrating and harmonizing the interest cross-ministries, establishing the task force under the Coordinating Ministry for Economic Affairs or directly under the president to prepare the national salt industries development. The national salt classification needs to be considered as the applicable classification internationally. Salt is salt, so there is no need to differentiate it into local and imported salt. Therefore, the imported salt can be classified into food-grade and Chlor-Alkali products (CAP) salt, which should meet international standards and be mandatory.

Microscale assessment of iodate fortificant in food-grade salt using the potassium iodide/polyvinyl alcohol colorimetric reagent

A rapid and straightforward spectrophotometric measurement of iodate in food-grade sodium chloride was developed based on the formation of a purple-red polyvinyl alcohol-iodine complex monitored at 490 nm. The conditions that influence the colorimetric reactions were optimized using a univariate approach. The method exhibited optimum results using 2% polyvinyl alcohol, 10 mM KI, and 0.5 M phosphoric acid. A matrix-matched calibration curve was prepared to eliminate interference due to the presence of NaCl and to provide a direct reading of iodate concentration in salt from the absorbance reading. Under optimum conditions, a linear calibration plot was observed from 5 to 140 mg iodate per kilogram (r = 0.9931). The method exhibited a sensitivity of 6.8 × 10−3 (mg iodate per kg of salt)−1 with a detection limit of 0.61 mg kg−1. The method was applied in actual samples, and the results agreed well with the titration method at a 95% confidence level using a paired t-test. The method supports the green analytical method as evaluated using Green Analytical Procedure Index (GAPI) and Analytical Eco-scale.

Progress in Iodine Deficiency Disorders (IDD) Control and Elimination in Europe and Central Asia Region (ECAR) in 2010–2020

Salt iodization in Europe and Central Asia Region (ECAR) c ountries has a long history. Universal salt iodization (USI) strategies were reintroduced in ECAR countries in the mid-1990s and gained strong momentum during the 2000–2009 decade: by the end of 2009, access to adequately iodized salt by the population in ECAR had risen to 55% — a quantum leap improvement compared to a previous decade but still short of the operational target of 90%. The objective of this review was to document the USI achievements and challenges in the 18 ECAR countries during the decade of 2010-2020 and developed recommendations for actions to maintain the USI. The review was conducted by analysis of information obtained from a variety of sources, including communication with UNICEF country offices, IGN National Coordinators as well as online resources and publications available publicly. Based on available information, countries of the ECAR fall into 3 groups. Group 1. USI at scale: 11 countries (Armenia, Azerbaijan, Bosnia and Herzegovina, Kosovo, North Macedonia, Montenegro, Serbia, Turkmenistan, Kazakhstan, Kyrgyzstan and Georgia) successfully sustained the adequate iodine status achieved earlier. This group should focus on USI maintenance ensuring that the USI target of uninterrupted universal use of iodized salt in households and food/bakery industry is included into relevant national programs, along with the salt reduction targets. Group 2. USI at scale but risk of slippage: 3 countries (Albania, Moldova and Kyrgyzstan) sustained the adequate iodine status of population but their household use of adequately iodized salt remains low and the use of iodized salt in processed foods — patchy, with weak regulatory monitoring and enforcement systems in place putting sustainability at risk. Recommendations for these countries are to secure strong regulatory monitoring and enforcement of the national iodized salt standards to ensure consistent and high (>90%) use of iodized salt at household level as well as in production in key salt-containing industrially processed staple foods (especially, bread). Group 3. USI — more efforts needed: in 4 countries (Russia, Tajikistan, Ukraine and Uzbekistan), the population and, specifically, most vulnerable groups continued to suffer from inadequate iodine status. This group of countries will need to enhance and expand their existing USI effort by better engaging with salt producers and private sector and identifying resources for improved regulatory monitoring. Adoption of USI legislation is paramount to reaching high iodized salt coverage and optimum iodine nutrition in Russia and Ukraine. The data and information in the present review confirm that USI strategy is successfully sustained in the majority of countries in the ECAR. The experiences in this region add to the growing evidence that USI is effective in alleviating iodine deficiency in the population and support the view that global success can be achieved by ensuring that food-grade salt iodization becomes the norm in the salt industry and society.

Assessment of Iodate in Food-grade Salt Based on a Smartphone Colorimetric Platform

The regular monitoring of iodized salt available in the household and marketplace is necessary for the effective implementation of the national program of salt iodization to control iodine deficiency and its associated diseases. This study describes a colorimetric measurement of iodate in table salt using a smartphone equipped with applications for color analysis and direct readout of iodate levels. The method involved the measurement of the blue component of the colored solution under controlled lighting conditions. The parameters for colorimetric reactions were optimized using a univariate approach – including KI concentration, pH, type and volume of acid, and order of addition of reagents. The effect of NaCl and sample size on the B signal was also investigated. Under optimum conditions, a linear response was observed from 10 to 175 mg iodate per kg of salt (r = 0.9959) with a coefficient of variation of 1.9% over this range and a detection limit of 2.7 mg kg–1 salt. The method was applied for real samples, and the results agreed well with the reference method at the 95% confidence level. The simplicity of operation, compactness, and wide availability of smartphones offer a convenient colorimetric platform for the iodate assessment in table salt.

Dispersive liquid–liquid microextraction and diffuse reflectance-Fourier transform infrared spectroscopy for iodate determination in food grade salt and food samples

A novel method based on diffused reflectance Fourier-transform infrared spectroscopy (DRS-FTIR) was employed for iodate determination in food grade salt and food products. The method attained sensitivity that was comparable to or better than that in most of the contemporary spectrophotometric methods. This was realized through a combination of azo dye formation and dispersive liquid–liquid microextraction of dye when a 37-fold enrichment was obtained. FT-IR enabled integrating alternative target peak, and freedom in sample solvent composition relative to UV–visible spectrophotometry where the solvent polarity, pH, and presence of ions may affect the spectral properties of the measurable coloured species. Food samples containing iodide or covalently bonded iodine were oxidized with alkaline permanganate for mineralization and iodate formation. Optimization of both reaction conditions was carried out by means of response surface methodology. The method had a linear range 0.04–10 mg kg−1 iodate and limit of detection of 4.4 µg kg−1.

SYNTHESIS OF FOOD GRADE SALT FROM BRINE WATER OF TIRTA SANITA BOGOR

Tirta Sanita Bogor brine water contains high concentrations of sodium (Na). It also contains calcium (Ca) and magnesium (Mg). The purpose of this research is to make the food grade salt with relatively low Ca and Mg content. The process was carried out in two methods, the first method was chemical precipitation which was divided into two stages, the removal of the Mg element using a limestone compound (CaCO3) which has been calcined at 900˚C for 6 hours, and the removal of Ca element using Li2CO3 compound. The second method was traditional evaporation which was conducted using prism greenhouse technology. The brine filtrate was reacted with Na2CO3 and the results were analyzed using the ICP-OES. The results showed that the NaCl content was 80% by the chemical precipitation and traditional evaporation methods.

Assessment of the contribution of industrially processed foods to salt and iodine intake in Thailand.

Iodization of food grade salt has been mandated in Thailand since 1994. Currently, processed food consumption is increasing, triggered by higher income, urbanization, and lifestyle changes, which affects the source of salt and potentially iodized salt among the population. However, adequate information about the use of iodized salt in processed foods in Thailand is still lacking. Therefore, this study aimed to assess iodine intake through salt-containing processed foods and condiments which were identified using national survey data. Potential iodine intake from iodized salt in food products was modelled using consumption data and product salt content from food labelling and laboratory analysis. Fish sauce, soy sauce and seasoning sauces (salty condiments) have alternative regulation allowing for direct iodization of the final product, therefore modelling was conducted including and excluding these products. Daily salt intake from household salt and food industry salt (including salty condiments) was estimated to be 2.4 g for children 0–5 years of age, 4.6 g for children 6–12 years of age, and 11.5 g for adults. The use of iodized salt in processed foods (excluding salty condiments) met approximately 100% of the estimated average requirement (EAR) for iodine for non-pregnant adults and for children 6 to 12 years of age, and 50% of the EAR for iodine for children aged 0 to 5 years of age. In all cases, iodine intake from processed food consumption was greater than from estimated household iodized salt consumption. Findings suggest that iodized salt from processed foods is an important source of iodine intake, especially in adults. The use of iodized salt by the food industry should be enforced along with population monitoring to ensure sustainability of optimal iodine intake. Currently, the addition of iodine into fish sauce, soy sauce and seasoning sauces has an important role in achieving and sustaining optimal iodine intake.

Salting-out homogeneous liquid-liquid microextraction for the spectrophotometric determination of iodate in food grade salt

A simple and rapid method has been reported for the determination of iodate in food grade salt samples where iodate has been used for the oxidation of phenylhydrazine to phenyldiazonium ion which then couples with 2-naphthol or with 8-hydroxyquinoline to produce orange red azo dye. The dye was extracted with microliter volume of 2-propanol, when the phase separation occurred by addition of ammonium sulphate, a process called salting out homogeneous liquid liquid microextraction (SH-LLME), and analysed spectrophotometrically. Relative efficiencies of both the coupling reagents were compared for iodate determination, when both coupling agents, 8-hydroxyquinoline and 2-naphthol, produced relatively comparable results. The method has been optimized for the reaction time, and type of extracting solvent and salt for phase separation. A linear calibration curve was obtained for 0.08−10 mg L−1 of iodate with correlation coefficient of 0.998 and limit of detection of 16 μg L−1. Food grade salt samples have been analyzed with adequate recovery in spiking experiments, being, 86.2–114.6 (RSD, 6.6–12.6 %) and 90.8–111.3 (RSD, 7.1–12.6 %) using 2-naphthol and 8-hydroxyquinoline as a coupler, respectively. The SH-LLME avoids pH adjustment of the final test sample before extraction, and Cu(II) and Fe(III) up to 1 and 6 mg L−1, respectively, can be tolerated. Enrichment factors with the two reagents in that order were 21 and 20, respectively.

Neutron Activation Analysis as a tool to Determine Concentration of Selected Metals in Table Salt Mined from Benya Lagoon, Ghana

This project was funded by The Directorate of Research, Innovation and Consultancy (DRIC) and the Management of the University of Cape Coast. It was sponsored as a Group-led Research involving researchers from the Department of Physics during the third call for proposals for Research Support Grants (RSGs) in 2018 Abstract Table salt is essential for life and if it contains metal impurities, it can affect the people that consume it. The Komenda Edina Eguafo Abrem municipality makes salt by evaporating brine from the Benya Lagoon. Benya lagoon is a lagoon known to be polluted due to various anthropogenic activities within its environs. The concentration of eight metals, Arsenic (As), Cadmium (Cd), Manganese (Mn) Lead (Pb), Aluminium (Al), Copper (Cu), Magnesium (Mg), and Vanadium (V) have been determined in salt mined using water from the Benya lagoon. Salt samples were selected from five fixed-sampling stations and the concentrations of the metals determined using Neutron Activation Analysis. The ranges of the measured concentrations in the salts are as follows: 161.04-632.63 mg/kg for Al, 0.001-0.004 mg/kg for As, 1.50-2.70 mg/kg for Mg, 49.14-3883.00 mg/kg for Mg, 17.24-110.96 mg/kg for Mn, and 2.85-7.10 mg/kg for V. An assessment according to the metal concentration marked Mg as the most abundant, whiles Cd and Pb the least being 0.001 mg/kg at all the five stations. Principal Component Analysis also established Mg to be the most abundant metal, and used to identify two major clusters; Group 1 (stations 4 and 5) and Group 2 (stations 1, 2 and 3). Group 2 recorded higher intensities of Mg. Using Pearson's correlation coefficient, significant correlations were drawn between Al and Mg (r = - 0.862), Mg and Mn (r = 0.863) and Mn and V (r = 0.735), indicating the same or similar source inputs for each pair. Comparison with Codex Standard for Food Grade Salt showed that concentration values recorded for Al, Mg and Mn were above recommended limits. The contamination factor (C F ) and degree of contamination (C D ) confirmed this level of contamination for Al, Mg and Mn for all the five Stations, with Station 2 recording the highest Degree of Contamination. the least and corroborated salt from station 2 as most contaminated considering the combined toxicity at each station. Using an average daily salt intake of 6,000 mg, the mean daily intake of the elements when one consumes salt mined from the Benya lagoon was found to be above each element’s Upper Tolerable Limit of its Recommended Dietary Allowable for the various Life Stage Groups. The associated Hazard Index suggests the probability of adverse effects when consumed. High standard deviation values for Al and Mn indicated the non-uniform spatial distribution of the individual metal contaminates at the various stations. Keywords: Benya Lagoon; salt; heavy metal; contamination factor; degree of contamination, neutron activation analysis; recommended daily allowance, GHARR-1 DOI : 10.7176/CMR/11-8-06 Publication date :October 31 st 2019

Solid phase colorimetric determination of iodine in food grade salt using polymethacrylate matrix

A novel colorimetric sensor has been proposed for sensitive and accurate detection of iodine forms using polymethacrylate matrix, which also has the outlook for use with samples without pre-treatment and is suitable to fit in a portable instrument for in situ iodine analysis. This determination method is based on interaction of polymethacrylate matrix with iodine forms followed by measurement of absorbance at 370 nm. The principle of this colorimetric sensor is not ordinary colorimetry, but a new colorimetric strategy that combines solid phase extraction and spectrophotometric determination of a target substance following completion of the color change processes. This method ensures determination of 0.05–80.0 µg·g−1 of iodine with the detection limit of 0.02 µg·g−1. The testing results show that this polymethacrylate matrix can be used for determination of iodine in solutions, food grade salt and iodinated mineral water.

Assessment of ferrocyanide intake from food-grade salt in the Korean population

A simple high-performance liquid chromatography-ultraviolet (HPLC-UV) method for estimating the daily intake of ferrocyanide (FeCN) ion from food-grade salts was developed and validated. The levels of FeCN ion in food-grade salts available in Korean markets were analysed. FeCN ion was detected in 8.9% of 801 samples, with concentrations ranging from ND (not detected) to 9.6 mg/kg. The FeCN-ion levels were below the legal limit (10 mg/kg) specified by the Korean Food Code. The FeCN-ion intake of the Korean population was evaluated by combining food-intake data from the 2012–2014 Korea National Health and Nutrition Examination Survey (KNHANES), and the concentration data. The mean estimated daily intakes (EDIs) of the general population and consumers were 0.010 and 0.012 μg/kg bodyweight (bw)/day, respectively, when the mean values from the tested samples were used. The 95th percentile intake levels of both groups were 0.036 and 0.039 μg/kg bw/day, respectively. The EDIs of FeCN ion for all groups were much lower than the acceptable daily intake (ADI) of 0.025 mg/kg bw/day. These results provide useful information about the use of FeCNs as anticaking agents for consumers and manufacturers.

Effects of Drinking Diluted Deep Sea Water on Growth Performance and Immune Response in Broiler Chickens

Deep sea water (DSW) has emerged as an alternative source of drinking water, it worth to examine whether the DSW exerts any difference in animal responses upon drinking. This study aims to investigate the effect of drinking DSW in broiler chicken. A total of 400 Ross 308 broilers were allocated into 4 treatments with 5 replications (20 birds per pen per a treatment) during a 28-d feeding periods. Control birds were provided with fresh water for drinking. The DSW was diluted with deionized water (W) in the ratio of 1:80 (1DSW:80W), 1:40 (1DSW:40W) and 1:20 (1DSW:20W). The diets for both control and 1DSW:80W groups were supplemented with 0.18% of food-grade salt to satisfy the minimal salt needs. Water and feed were available for ad libitum consumption for all the groups. Total salt intake of birds drinking 1DSW:80W and 1DSW:20W was higher (p 0.05) between treatments and control group. However, nutrient utilization of 1DSW:40W group was improved (p<0.05) when compared with the control. The relative weight of thymus and bursa of fabricius in 1DSW:40W and 1DSW:20W groups were greater (p<0.05) than 1DSW:80W and the control. The DSW might be successfully used as drinking water to broiler chickens and its serum IgG is slightly improved at the level of 1DSW:20W. However, a total salt intake equilibration is a pre-requisite for the effective DSW utilization.

On WHO Guidelines "Fortification of food grade salt"

Issues of implementation of WHO Guidelines on fortification of food grade salt with iodine for the prevention and control of iodine deficiency disorders in countries of Eastern Europe and Central Asia are discussed.

Exploring the diversity of extremely halophilic archaea in food-grade salts

Salting is one of the oldest means of food preservation: adding salt decreases water activity and inhibits microbial development. However, salt is also a source of living bacteria and archaea. The occurrence and diversity of viable archaea in this extreme environment were assessed in 26 food-grade salts from worldwide origin by cultivation on four culture media. Additionally, metagenomic analysis of 16S rRNA gene was performed on nine salts. Viable archaea were observed in 14 salts and colony counts reached more than 105CFU per gram in three salts. All archaeal isolates identified by 16S rRNA gene sequencing belonged to the Halobacteriaceae family and were related to 17 distinct genera among which Haloarcula, Halobacterium and Halorubrum were the most represented. High-throughput sequencing generated extremely different profiles for each salt. Four of them contained a single major genus (Halorubrum, Halonotius or Haloarcula) while the others had three or more genera of similar occurrence. The number of distinct genera per salt ranged from 21 to 27. Halorubrum had a significant contribution to the archaeal diversity in seven salts; this correlates with its frequent occurrence in crystallization ponds. On the contrary, Haloquadratum walsbyi, the halophilic archaea most commonly found in solar salterns, was a minor actor of the food-grade salt diversity. Our results indicate that the occurrence and diversity of viable halophilic archaea in salt can be important, while their fate in the gastrointestinal tract after ingestion remains largely unknown.

On-Line Redox Derivatization Liquid Chromatography for Selective Separation of Fe(II) and Fe(III) Cyanide Complexes Using Porous Graphitic Carbon

On-line redox derivatization HPLC was applied for the analysis of Fe(II) and Fe(III) cyanide complexes. The HPLC system used consisted of two C18 silica columns treated with trimethylstearylammonium chloride and a small column packed with porous graphitic carbon (PGC) placed between them. The PGC column treated with sodium sulfite completely reduced the Fe(III) cyanide complex to the Fe(II) complex, while the Fe(II) cyanide complex was converted to the Fe(III) complex by the PGC column treated with hydrogen peroxide. On the other hand, the oxidation states of the other metal cyanide complexes were not affected by PGC. Selective separations of the Fe(II) and Fe(III) cyanide complexes from the other metal complexes were demonstrated by on-line redox derivatization HPLC using the oxidized and reduced PGC column as the redox derivatization unit, respectively. The method was successfully applied for the analysis of Fe(II) cyanide complex in food grade salt.

Integrated production of fresh water, sea salt and magnesium from sea water

Seawater desalination is becoming an important source of fresh water in several countries all around the world. One of the main drawbacks of desalination processes, however, is related to the disposal of large quantities of concentrated brine, which is an always-present by-product of the process. An integrated production of fresh water and salts may be achieved using the discharge brine from a desalination plant as a feed for conventional salt ponds, with the advantages of using brine more concentrated than sea water and, in the case of thermal desalination plants, warmer than sea water. By doing so, the process is faster as a consequence of the enhancement of evaporation rate on the surface of ponds. The above concept has been proposed already several years ago, but only rare examples exist of real applications. A pilot test has been performed in the last 4 years in Trapani (Italy), where a 36,000-m3/d multiple effects desalination with thermal vapour compression plant is operating very close to a traditional salt pond normally fed with sea water. Furthermore, the use of fractionated crystallisation process, typically adopted in conventional salt ponds, allows for the easy separation of salts like calcium carbonates and sulphates, sodium chloride and a final saturated brine which is extremely rich in magnesium as a sole bivalent cation. Thus, the possibility of a further exploitation of such saturated brine has been experimentally analysed by laboratory tests in order to produce high-purity magnesium to be commercialised in the pharmaceutical, food and metal industries. Results have shown a very promising enhancement of the salt pond production capacity, keeping at the same time the very high quality standards required for the production of food-grade salt from sea water. On the other side, laboratory experiments indicated the actual possibility of producing high-purity magnesium salts, thus encouraging towards further investigation for the development of a pilot process development and installation.