Salt testing by titration is a trusted approach for food quality control because it delivers repeatable, quantitative results. In argentometric salt titration, silver nitrate (AgNO₃) is dosed into a sample containing chloride ions (Cl⁻), forming insoluble silver chloride (AgCl). The endpoint is detected with a silver electrode as the signal rises once chloride is consumed and excess silver ions are present. This method supports consistent salt specification, process control, and batch-to-batch verification.

Titratable acidity (TA) measures the total acid content in a product and is widely used to maintain flavor balance and product consistency in food and beverage labs. In TA testing, a base (commonly sodium hydroxide, NaOH) is added to the sample until a fixed pH endpoint is reached—often in the 8.1 to 8.3 range depending on the method. A pH electrode tracks the neutralization curve to pinpoint the endpoint accurately, enabling reliable TA reporting for formulation control and QA documentation.