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