Description

• 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 testAppearance of solution: passes testAcidity or alkalinity: passes testpH-value (5 %; water): 5.0 - 8.0Insoluble matter: ≤ 0.005 %Bromide (Br): ≤ 0.005 %Chlorate and Nitrate (as NO₃): ≤ 0.003 %Hexacyanoferrate II: ≤ 0.0001 %Ferrocyanides: passes testIodide (I): ≤ 0.001 %: passes testNitrite (NO₂): passes testPhosphate (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