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Determination of sodium in margarine manufacture
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Metrohm AG

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 costeffective for manufacturers to analyze (and, if need be, correct) the sodium content of these solutions rather than in the finished product.

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