Salt and Sodium Analysis

Content
3 modules

Difficulty
Basic

Course Length
30 mins

Instructor
Margaret Ciaccio

Released
23 Jul 2019

Price
$95.00

Description

Sodium chloride (NaCl), also known as common table salt, is the most commonly added ingredient in processed food production. 

Salt is important to food processors because it:

●      Increases the palatability of food

●      Functions as a preservative by controlling water activity

●      Adds functional properties to foods by extracting soluble proteins which then bind fats and carbohydrates for stable emulsions 

This short course is intended to give you a basic understanding of salt and sodium analysis and the primary testing methods used to test food for salt content.

At the conclusion of this course you will earn a certificate of completion that you can download and keep for your records. There will also be an option to download a PDF copy of the lesson content to keep and use as a reference. 

This course will be available to you for 1 year from the date of purchase.

Objectives

At the conclusion of this course, students will be able to...

●      Distinguish between Sodium Chloride (Salt) and Sodium

●      Discuss why Sodium Chloride is important to food processors

●      Explain why sodium analysis is important in food chemistry

●      Compare and contrast the Potentiometric Titration and Volhard methods

●      Identify which testing method would best fit your food product

Certificate

By completing/passing this course, you will attain the certificate Mérieux NutriSciences Completion

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Salt and Sodium Analysis
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Salt and Sodium Analysis Quiz
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Salt and Sodium Analysis Course Survey
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