At what Brix level does common salt act as a preservative?

✅Explanation:
Common salt (sodium chloride) acts as a preservative by lowering water activity and creating a hypertonic environment that inhibits microbial growth. The effectiveness of salt as a preservative depends on its concentration, typically expressed as a percentage of weight by volume (w/v). A salt concentration of around 10-20% is usually sufficient to inhibit most spoilage bacteria.
20° Brix: A 20° Brix solution roughly corresponds to a 20% concentration of soluble solids, which could be achieved by dissolving approximately 20 grams of salt in 100 ml of water. While this concentration might not be sufficient for long-term preservation, it can still provide some antimicrobial effects.
Important Note: The specific salt concentration required for preservation varies depending on the type of food and the desired shelf life. For optimal preservation, consulting specific guidelines for different food products is recommended.

• Related Terminologies:
Water Activity (aw): A measure of the availability of water for microbial growth, ranging from 0 (no available water) to 1 (pure water). Lowering water activity inhibits microbial growth.
Hypertonic Environment: An environment with a higher solute concentration than inside a cell, causing water to move out of the cell, leading to dehydration and inhibition of growth.