Half of the salt produced in the United States is in the form of brines supplying chloralkali chemical companies. There are so many different uses for salt, such as for the production of chemicals like the deicer used on snowy roadways, for animal nutrition, for water conditioning and also most importantly human nutrition. Salt is extremely important in food processing and cooking. It is used as a preservative to inhibit bacterial growth, and as a binder in processed and formed meat. As a texture aid it strengthens the gluten in bread dough and it controls the rate of fermentation.
Salt produces and promotes the development of color in meats and baked goods.
Salt should be used as a flavor enhancer for a dish and not a flavoring in itself. A pinch too much or too little can have a profound effect on a dish. Salt raises the boiling point of water so it should be added after boiling is achieved to reduce cooking time. It also draws the moisture out of food so it should not be added to raw meat or it will drain it of its juice. Salt balances the action of yeast and in sweet mixtures it helps to develop flavor.