Chloride Determination by Titration | Applications
Know How

Chloride Determination by Titration – Applications Package

Know How

Best Practice Chloride Determination Methods for Food Quality Laboratories

Accurate chloride determination via titration helps monitor salt levels in processed foods and beverages. This application note package describes best practices for industrial food laboratory chloride measurement ranging from entry-level to advanced automated titration solutions.

 

 

Chloride is an essential nutrient in the human diet. Its electrolytic properties in blood and the digestive system help balance cell fluids throughout the body. While some foods contain high natural levels (tomatoes, olives, seaweed), chloride is primarily added to food as sodium chloride, either via table salt or, particularly within industry, during food processing. As excessive salt consumption causes health issues, authorities commonly regulate levels in foods.

Accurate chloride determination – due to its correlation with salt content – via titration helps to monitor quality and to control levels in processed foods. Titrator technology advancements continually make chloride determination more accurate and reproducible between operators, and faster for high sample loads while simplifying ease of use.

Download this package of application notes to learn best titration practices for industrial food quality laboratories, from upgrading from manual titration to advanced fully-automated solutions.

The Chloride Determination Applications Package (ZIP) includes:

Methods for upgrading from manual to entry-level auto-titration:

  • AP013.  Chloride in dressings, sauces, condiments
  • AP014.  Chloride in snack food
  • AP015.  Chloride in beverages

Methods for full automation, multi-parameter analysis and difficult samples:

  • M379.  Measuring chloride and acid content
  • M486.  Low content chloride determination
  • M657.  Simultaneous chloride analysis and next sample preparation
  • M673.  High throughput chloride determination

Each note contains details on materials, sample prep, instruments, accessories, methods, results and comments.  Applicable samples for these methods include:

  • Ketchup, mayonnaise, mustard, salad dressing, dairy products, meats
  • Potato chips, crisps, crackers, pretzels, snack food, instant food and ready meals
  • Vegetable juices, carrot juice, tomato juice, multi-vitamin juice, wine
  • Low or high chloride content samples
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