Comments on: Determining Salt in Food https://www.foodqualityandsafety.com/article/determining-salt-in-food/ Farm to Fork Safety Tue, 21 Jul 2020 13:11:31 +0000 hourly 1 https://wordpress.org/?v=6.6.1 By: Ron Todd https://www.foodqualityandsafety.com/article/determining-salt-in-food/#comment-96560 Tue, 21 May 2019 01:03:54 +0000 http://www.foodqualityandsafety.com/?post_type=article&p=13156#comment-96560 What method would you recommend for sauces when the salt concentrations are unknown? For example, when you are trying to duplicate competitor product. Once the concentration is determined, do you recommend using the same method?

*Note:
The type of product that I’m working with is typically red (hot sauces).
I currently own a DiCromat II Salt Analyzer.

]]> By: ismayil https://www.foodqualityandsafety.com/article/determining-salt-in-food/#comment-96089 Sun, 28 Oct 2018 11:31:36 +0000 http://www.foodqualityandsafety.com/?post_type=article&p=13156#comment-96089 In reply to Shahid.

titration method is suitable method

]]> By: Shahid https://www.foodqualityandsafety.com/article/determining-salt-in-food/#comment-96040 Tue, 25 Sep 2018 07:09:24 +0000 http://www.foodqualityandsafety.com/?post_type=article&p=13156#comment-96040 Dear
How we determined salt in mix spice recipes?

]]> By: Minh Vu https://www.foodqualityandsafety.com/article/determining-salt-in-food/#comment-95889 Fri, 18 May 2018 03:34:17 +0000 http://www.foodqualityandsafety.com/?post_type=article&p=13156#comment-95889 My product is Beef Broth. (added Seasoning). I measure the Brix and Salinity by refractometers. I want to know how is the difference between in Principle measure Brix and salinity by refractometers? And If I use refractometers measure Salt for my product (Beef Broth), the results display that only salt contents or including other dissolve solid (sugar or others…v.v).
Thanks.

]]> By: David Masulli https://www.foodqualityandsafety.com/article/determining-salt-in-food/#comment-95525 Wed, 07 Jun 2017 12:10:54 +0000 http://www.foodqualityandsafety.com/?post_type=article&p=13156#comment-95525 In reply to Jim bacus.

Hi Jim,

Analysis with a refractometer will match up very closely in simple solutions like NaCl brines (on the order of within 1-2% of one another).

However in finished goods like sauces, jams, or dressings the disparity between the two is much greater. Refractometry is less reliable for quantitative measurements in these cases because other compounds besides NaCl influence the refractive index. As a result, some users of refractive index use it as a rapid qualitative consistency check.

]]> By: Jim bacus https://www.foodqualityandsafety.com/article/determining-salt-in-food/#comment-95522 Tue, 06 Jun 2017 15:10:53 +0000 http://www.foodqualityandsafety.com/?post_type=article&p=13156#comment-95522 How does salt analysis using refractive index compare to silver nitrate titration for accuracy of NaCL percentage?

]]> By: Celine https://www.foodqualityandsafety.com/article/determining-salt-in-food/#comment-95385 Tue, 11 Oct 2016 15:58:55 +0000 http://www.foodqualityandsafety.com/?post_type=article&p=13156#comment-95385 In reply to Ruben Casio.

FYR
http://www.aoac.org/aoac_prod_imis/AOAC_Docs/ISPAM/7.Codex.pdf

]]> By: Ruben Casio https://www.foodqualityandsafety.com/article/determining-salt-in-food/#comment-79811 Tue, 23 Feb 2016 05:19:29 +0000 http://www.foodqualityandsafety.com/?post_type=article&p=13156#comment-79811 Greetings,

Is the Mohr’s Method a AOAC method of analysis

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