Determination of chloride in salted butter according to ISO 15648 and IDF 179

The salt content in food is an important parameter as the WHO recommends a maximum daily amount of 5 g for an adult. In butter with a salt content higher than 0.1%, it can be determined by a precipitation titration of chloride with silver nitrate.

This Application Note describes the determination of chloride in salted butter in accordance with ISO 15648 and IDF 179.