Application
Development of Low Sodium Table Butter via Partial
Replacement of Sodium Chloride with Potassium Chloride.: This study explores
reducing sodium content in table butter by substituting sodium chloride with
potassium chloride. The findings are significant for chemists focused on food
chemistry and the development of healthier food products with acceptable
sensory characteristics (Biointerface Research in Applied Chemistry, 2020).
Analysis Note
Assay (argentometric): ≥ 99.5 %
Assay (argentometric; calculated on dried substance): 99.0 -
100.5 %
Identity: passes test
Appearance of solution: passes test
Acidity or alkalinity: passes test
pH-value (5 %; water): 5.0 - 8.0
Insoluble matter: ≤ 0.005 %
Bromide (Br): ≤ 0.005 %
Chlorate and Nitrate (as NO₃): ≤ 0.003 %
Hexacyanoferrate II: ≤ 0.0001 %
Ferrocyanides: passes test
Iodide (I):
≤ 0.001 %
: passes test
Nitrite (NO₂): passes test
Phosphate (PO₄): ≤ 0.0005 %
Sulfate (SO₄): ≤ 0.001 %
Total nitrogen (N): ≤ 0.0005 %
Heavy metals (as Pb): ≤ 0.0005 %
Heavy metals (ACS): ≤ 0.0005 %
As (Arsenic): ≤ 0.00004 %
Ba (Barium):
passes test
: ≤ 0.001 %
Ca (Calcium): ≤ 0.002 %
Cu (Copper): ≤ 0.0002 %
Fe (Iron): ≤ 0.0001 %
K (Potassium): ≤ 0.005 %
Mg (Magnesium): ≤ 0.001 %
Calcium, Magnesium and R₂O₃-precipitate: ≤ 0.005 %
Magnesium and alkaline-earth metals (as Ca): ≤ 0.0100 %
Loss on drying (105 °C, 2 h): ≤ 0.5 %
Corresponds to ACS,ISO,Reag. Ph Eur
Legal Information
EMSURE is a registered trademark of Merck KGaA, Darmstadt,
Germany
