The analysis of salt in food products by precipitation titration using silver nitrate as titrant to a mV end point is unreliable and slow, but automation is at hand
Salt in food products is an increasingly important factor to determine, whether it be for health reasons or simply for taste. The analysis for salt is routinely performed by many companies in many industries eg, cheese, dairy products, sauces, soups, pasta, jams to name but a few.
The analysis to date has involved various methods, the most common being the precipitation titration using silver nitrate as titrant to a mV end point.
The problems with this manual titration are that the result are variable and it is ineffective use of analyst's time.
With the Metrohm Titrando range of automated titrators this analysis plus many more can be easily performed accurately and reproducible without the need for nitric acid.
Simply place a sample in a beaker, add some warm distilled water and press Start.
The instrument then performs the titration automatically and provides a result on the screen, print out or on a PC within two minutes.
With the addition of an autosampler further time and money can be saved.
