Sodium chloride, commonly known as table salt, is used for various purposes in food and beverage production. Flavor enhancer: Salt enhances the taste of food and helps to bring out the natural flavors of ingredients. It adds a savory or salty taste to various dishes, making them more appetizing. Preservative: Salt acts as a natural preservative and inhibits the growth of bacteria, yeasts, and molds in food. It helps to prevent spoilage and extend the shelf life of certain products. Texture modifier: Salt affects the texture of many food products. It can promote gluten formation in bread dough, which contributes to the elasticity and structure of the final product. In meat products, salt helps retain moisture, improving tenderness and juiciness. Fermentation control: Salt is used in fermentation processes such as the production of sauerkraut, pickles, and certain cheeses. It helps to control the growth of undesirable bacteria and promote the growth of lactic acid bacteria responsible for fermentation. Food preservation and processing: Salt is used in various methods of food preservation, such as curing and brining, to prevent the growth of microorganisms and to enhance the flavor and texture of the preserved food.