White cubic crystals with a characteristic salty odor.
Salt is used as an essential nutrient, and a flavoring in food.
Table salt is a mixture of sodium chloride, potassium iodide, glucose, and anti-caking compounds to make it pour easily and resist humidity.
Sodium chloride is also used in products to change their properties. In shampoo, it is used to adjust the final viscosity of the product.
In breads, it is used to moderate the growth of yeast, and strengthens gluten.
In ice cream and frozen foods, it lowers the freezing point of water.
In cured meats, it acts as a preservative, by attracting moisture out of the cells of microbes, causing them to die. It acts as a tenderizer by helping the proteins to bind water. It helps to develop color in preserved meats so they don't look gray. Its help in binding proteins to water helps bind sausage and other ground or chopped meats together.
sodium chloride: InChI=1/ClH.Na/h1H;/q;+1/p-1/fCl.Na/h1h;/q-1;m
potassium iodide: InChI=1/HI.K/h1H;/q;+1/p-1/fI.K/h1h;/q-1;m