National Standard on Food Safety: Iodine Content of Edible Salt (GB 26878—2011).

This National Standard on Food Safety: Iodine Content of Edible Salt (GB 26878—2011), issued by the Ministry of Health of the People's Republic of China, establishes guidelines for iodine fortification in edible salt. It defines edible salt as crystalline sodium chloride and specifies that iodine fortificants may include potassium iodate, potassium iodide, and algae-derived iodine, with potassium iodate being the primary recommended additive. The Standard applies to all iodine-fortified edible salt products intended for human consumption.
The Standard mandates that the average iodine content in iodized salt should range between 20 mg/kg and 30 mg/kg, with an allowable fluctuation of ±30% from the selected average. Local health authorities are empowered to determine the appropriate iodine level within this range based on the iodine nutritional status of their populations.