Simultaneous Determination of Acid and Salt in Ketchup by Automatic Titration
Application Overview
Acid and salt content are key quality parameters in ketchup and other processed food products, influencing taste, preservation, and product consistency. This application note describes the simultaneous determination of total acidity and salt content in ketchup using automatic potentiometric titration. Control of both parameters is essential to ensure consistent flavor, product stability, and conformity with production specifications in condiment and sauce manufacturing.
Analytical Method
The method employs automatic potentiometric titration to determine acidity and chloride content in a highly colored and viscous food matrix. Automated endpoint detection eliminates subjective interpretation and enables accurate, reproducible results for routine quality control applications.
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Sample Type
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Ketchup
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Representative Application Data
This application includes optimized titration parameters and example measurement data demonstrating reliable determination of both acidity and salt content in ketchup samples.
To receive this application note and discuss analytical requirements for acid and salt determination in ketchup, please complete the request form below.
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