Salt and Sodium Analysis

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.