Determinationofsodiumin.PDF

Titration Application Note H–124 Determination of sodium in margarine manufacture This Application Note describes the determination of the total sodium content of precursor solutions used in margarine manufacture. These solutions are mixed with food fats and oils to make margarine, and may contain sodium chloride and other salts of sodium and potassium, some of which may be added in the form of emulsifiers, stabilizers, antioxidants, vitamins, coloring agents, and flavorings. It is more efficient and cost- effective for manufacturers to analyze (and, if need be, correct) the sodium content of these solutions rather than in the finished product. Traditionally, argentometric titrations have been used to estimate the sodium content of these solutions by analyzing for chloride, and assuming all sodium is derived from sodium chloride. Clearly, argentometric titration does not account for other sources of sodium present in the solution, and the use of potassium chloride as a partial replacement for sodium chloride in some formulations leads to a further source of error. The direct titration of sodium by thermometric endpoint titration (TET) accounts for all sodium present and is not subject to interference from potassium. Method description Principle Solutions Sodium ion reacts exothermically with aluminium ions in Titrant c(Al(NO3)3) = 0.5 mol/L aluminium the presence of potassium and fluoride ions to form nitrate solution prepared in a solution of insoluble NaK2AlF6 (?elpasolite?). Aluminium must be in c(KNO3) = 1.1 mol/L potassium nitrate