A Guide to Salt Determination in Food
Salt is an essential ingredient of processed food, however, it can be detrimental to health if ingested in too great a quantity. Food manufacturers are under increasing pressure to reduce the amount of salt in their products, making accurate determination of the levels of processed foods essential.
Salt and humans go back a long way together. In years gone by, salt was an expensive and highly sought-after commodity. Today, it is a cheap, commonly used condiment and a key ingredient in processed foods. However, consuming high levels of salt is detrimental to health. Consequently, leading health and food organizations have implemented initiatives aimed at capping its consumption by defining maximum salt content values for food products.
Food manufacturers are under ever-more pressure to reduce the salt content of processed foods, and must accurately determine the amount of salt in end products. This guide provides insights into different methods of salt determination, including titration and loss on drying, along with some real-world examples of food analysis. It also offers some tips and hints on improving measurement techniques for easier working procedures and results that are more accurate.