Thermometric Endpoint Titration (TET) is a simple, rapid and robust method for the determination of sodium in various foodstuffs.
It is a viable alternative to spectroscopic techniques, or argentometric titrimetry, which are either expensive, demanding of considerable skills, or produce unacceptable results. On the other hand, TET can be automated, is suitable for routine process control, and has been successfully used to analyze foods ranging from dairy products, instant noodles, cheese, canned fish, dry snack food, sauces, soups, and more.
More information on TET and its practical use is available from an
article recently published in
Journal of Agricultural Chemistry and Environment.