New Method Directly Reads % Salt in Foods
Salt has been used since ancient times as both an essential flavor enhancer and as a preservative. Modern food processing requires that the salt be checked during processing to make sure that the proper amount of salt is being added to correspond to changing conditions such as type of salt being used, processing temperature, and oil content of the food being prepared. The current method for salt analysis is a very cumbersome titration using silver nitrate. By the time a sample is taken, carried back to the lab and analyzed the food processing step requiring salt addition may already be over. No wonder some plant operators are still using the taste method to determine salt content. To meet this critical need in the food processing industry, Lazar Research Laboratories has just introduced a measurement system which can directly measure salt content in 5 salt of various foods such as canned vegetables, dairy products, meats, tomato juice, pickles and baked goods without any titration. The heart of the system is a unique sodium chloride sensing electrode which is specific to sodium chloride and is not interfered by other food ingredients. The system also uses a microprocessor based ion analyzer which gives a rapid digital readout of 5 salt. The salt measurement system can be used directly on the processing line with quick straightforward sample preparation and measurement. To analyze for 5 salt of packing medium in canned vegetables or pickles, for example, requires the user to simply take a sample of the medium, dilute with deionized water and pour into the salt measurement system cell. Results in 5 salt can be obtained in as little as two minutes per sample. The method requires no expensive chemicals or tedious maintenance. IT can be used for both liquid foods as well as solid foods and for food ingredients. Solid foods require a simple additional step where the food is put into solution.

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