Technical data sheet
This method determines the percent of chloride in food products or ingredients by indirect potentiometric back titration of the ions. Salt from a sample is extracted in water. Then, in an acidic environment, the chloride is precipitated with a known amount of silver nitrate. The excess silver nitrate is back-titrated with potassium thiocyanate. The percent of salt can be calculated from the percent of chloride.
Food and Food Ingredients
Psyllium husk, gums
Limit of quantitation
Silver/Sulfide Electrode (Automated Titrator)
AOAC 915.01, 937.09, 939.10
Sample size requirements
Information required by submitter
Please supply estimates
This method measures the total amount of chloride ion present in a sample and expresses it as percent of sodium chloride. This method assumes that all of the chloride in the sample comes from sodium chloride. All sources of chloride (CaCl or KCl) present in the sample are titrated, but cations present cannot be differentiated.