Chloride in salted butter – Automated standard method reduces saves time and helps increase throughput

The salt content in food is a critical parameter, given that the WHO recommends a maximum daily intake of 5 g for an adult. In butter with a salt content exceeding 0.1%, it can be determined by a precipitation titration of chloride with silver nitrate. However, during manual titration the operator cannot leave the system unattended because he has to exchange the sample beakers manually which is time consuming and prone to errors.

This Application Note describes the automated determination of chloride in salted butter in accordance with ISO 15648, ISO 21422, IDF 179 and IDF 242. If automated according to the norms and standards, salt determination can be performed completely unattended with superior reproducibility of results increasing efficiency in the laboratory.