[quote=Luc_H;177853The content of NaCl shall not be less than 97% on a dry matter basis, exclusive of additives.
Of course there are various <salts> in the ocean but crystals form from pure salts. Since crystallization is unique to each salt,in chemistry, it is a method of purification. NaCl will form crystalline salt that is pure when sea water will evaporate. All other salts will stay dissolved. Luc[/QUOTE]
Luc, I enjoy reading your posts. As a former Chemistry major before becoming a Physics major, the crystallization of salts is a method of purification, but it is not 100%. That is why your "standard" mentioned a minimum of 97%. That other 3% could be dirt, solids, or other crystals that got captured during the crystallization process of the NaCl.
Also, my wife is allergic to Iodine. Therefore we use sea Salt that has not been "Iodized". We NEVER ever use Morton's Iodized Salt if we want my wife to continue living!
There have been various threads on different forums that I belong to on this subject, and invariably every one of them attributes differences in "taste" to different attributes like if the salt is compactly crystallized or which "sea" it came from, and "what process" was used, etc. etc.
To really separate the "salts" from one another, while not commercially viable, in a lab, one could use paper chromatography. Identify the proper ring and cut it out and soak it in de-ionized or distilled water, and then you would have fairly "pure" NaCl.
Add something extra to your food - a pinch of Anglesey Sea Salt - Halen Môn! How it's made. Celtic Sea Salt - Health Freedom Resources
Just some light reading for those interested.
doc