0
0

We recently introduced a technique for measuring sodium using a benchtop NMR instrument. We specifically target sodium. Salt (NaCl) can also be found if we can eliminate or account for any other forms of sodium or chloride. Currently titration and conductivity meters are primarily used to detect salt (NaCl) where the focus is on finding the chlorides first. Curious to know what people in the food industry think about a new way of measuring sodium (Na) and potentially salt (NaCl). Any feedback is greatly appreciated.

Marked as spam
Posted by (Questions: 1, Answers: 0)
Asked on December 22, 2016 3:17 pm
15 views
0
Private answer

Erdal Tuncan Wrote on the blog page:
January 4, 2017 at 2:33 pm (Edit)
Sodium (Na) or Salt (NaCl) are measured in food industry for various reasons. Sodium is mainly measured because of its health impact. Salt is measured for various reasons besides the significant contribution (90%) to sodium intake, such as preserving food, microbial control, flavor, etc. Scientific principle ( i.e. direct or indirect, or through chloride or sodium) of testing is not that important for the user. What food industry cares about is whether the current or new methods can measure both salt and sodium accurately, quickness (how fast is the test), repeatability, cost effectiveness (initial equipment investment and ongoing cost), how easy and robust to conduct the test, etc. Bottom line, can the new method delivers consistent and credible results as well as the better value (cost-benefits) to user, in comparison to current methods?

Marked as spam
Posted by (Questions: 14, Answers: 9)
Answered on January 4, 2017 2:47 pm