4 replies to this topic

[ROHUS100]

Hai friends,

 

            please help me to set up the quality parameters for table salt and how can we measure the saltiness??

[Charles.C]

Hai friends,

 

            please help me to set up the quality parameters for table salt and how can we measure the saltiness??

 

Hi Rohus,

 

It depends on what type of salt you have.

 

I suggest you google  "product specification salt", for example -

 

 Product Specification - NaturalSalt.pdf   154.28KB   37 downloads

 

The measurements will require various food analysis textbooks, chemical, micro etc, eg such as Pearson for Chemical.

[Charles.C]

addendum

 

Hi Rohus,

 

Apologies, i missed the last word in yr OP.

 

I guess "saltiness" is quantifiable in 2 ways - (1) organoletically and (2) chemically.

 

(1) will presumably require your establishing specific reference samples to associate with yr opinion of "salty", eg  like for high, medium, low. Plus a taste panel.

(2) is conventionally measured by a titration for Cl(-) and calculation to % NaCl. This is a routine procedure but it's usefulness may depend on the desired specification. I seem to recall vacuum refined salt is > 99.X % pure. It would also be possible to measure  the Na content and calculate to  %NaCl but this will probably be less accurate.

Sometimes, for purities near 100%, the preferred methodology is to measure/total the impurities and deduct from 100%.

[ROHUS100]

thank you

[Gerard H.]

Dear Mr. Rohus,

 

In addition to the previous comments, I like to add these ones:

 

- The anti-caking agent, which is eventually used.

- And pay attention to the impurities, mentioned above. What kind of impurities are present? Do they present a risk to interact with your product (eg. oxidation)?

 

Kind regards,

 

Gerard Heerkens