 DRAFT UGANDA 
STANDARD  
  DUS DEAS 35 
 
Second  Edition  
2019-mm-dd 
 
 Reference number  
DUS DEAS 35: 2019  
 
© UNBS 2019 
   
Fortified edible salt — Specification  
 
 DUS DEAS 35: 2019  
ii                © UNBS  2019 - All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2019  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission  from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 7 333 2 50/1/2 
Fax: +256 41 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 DUS DEAS 35: 2019  
© UNBS  2019 - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mand ated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisatio n for Standardisation (ISO),  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, t raders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommend ing the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Uganda Standard, US EAS 35: 2019 , Fortified edible salt — Specification , is identical with and has been 
reproduced from an East African  Standar d, EAS 35: 2019 , Fortified edible salt — Specification , and adopted  
as a Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/TC 2 , Food and agriculture , 
Subcommittee SC 5 , Nutrition and special dietary f oods . 
This secon d edition cancels and replaces the first edition ( US EAS 35:2012), which has been technically 
revised.  
Wherever the words, “ East African  Standard " appear, they should be replaced by "Uganda Standard."   DEAS 35: 2019  
ICS 67.220.20 
 
© EA C 2019                                                                                                                         Second Edition 2019   
 DRAFT EAST AFRICAN STANDARD  
Fortified  edible salt — Specification  
EAST AFRICAN COMMUNITY  DEAS 35: 2019   
ii © EAC 2019  – All rights rese rved 
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC.  
Requests for permission to reproduce this docum ent for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2019  — All rights reserved  
East African Community   
P.O. Box 1096 , 
Arusha  
Tanzania  
Tel: + 255 27 2 162100  
Fax: + 255 27 2162190  
E-mail: eac@eachq.org  
       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be pr osecuted . DEAS 35: 2019  
© EAC 2019  – All rights reserved  iii 
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Forms of presentation ................................ ................................ ................................ ...........................  2 
5 Requirements  ................................ ................................ ................................ ................................ .........  2 
6 Fortification requirements ................................ ................................ ................................ ....................  3 
7 Food  additi ves ................................ ................................ ................................ ................................ ....... 4 
8 Hygiene ................................ ................................ ................................ ................................ ...................  4 
9 Contaminants  ................................ ................................ ................................ ................................ .........  4 
10 Weights and measures  ................................ ................................ ................................ .........................  4 
11 Packaging  ................................ ................................ ................................ ................................ ...............  4 
12 Labelling  ................................ ................................ ................................ ................................ .................  4 
13 Sampling  ................................ ................................ ................................ ................................ ................  5 
 DEAS 35: 2019   
iv © EAC 2019  – All rights rese rved 
 Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardiza tion, trade barriers that are encountered when goods and services are exchanged 
within  the Community will be removed.  
The Community has established an East African Standards Committee  (EASC)  mandated to develop and 
issue East African Standards  (EAS) . The C ommittee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations  in the community . 
East African Standards are developed through  Technical Committe es that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner St ates. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for develop ment of East African Standards . 
East African Standards are subject to review, to keep pace with technol ogical advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing . 
The committee responsible  for this document is Technical Committee EASC/TC 018, Nutrition and foods for 
special dietary uses.  
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights.  
This second  edition can cels and replaces the first edition ( EAS 35: 2012 ), which has been technically revised.  
 DRAFT EAST AFRICAN STANDARD  EAS 35:2019 
 
© EAC 2019 – All rights reserved  1 
 Fortified edible salt — Specification  
1 Scope  
This Draft East African Standard specifies the requirements , sampling and test methods  for fortified edible  salt 
intende d for direct human consumption (table use) and used as an ingredient in food manufacturing . 
2 Normative references  
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document . For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies.  
CODEX STAN 150, Standard for food grade  salt 
CODEX STAN 192,  General standard for food additiv es 
EAS 38, Labelling of pre -packaged foods — Specification  
EAS 39, Code of practice for hygiene in the food and drink manufacturing industry  
ISO 2479, Sodium chloride — Determination of matter insoluble in water or in acid and preparation of principal 
solutions for other determinations  
ISO 2480, Sodium chloride for industrial use — Determination of sulphate content — Barium sulphate 
gravimetric method  
ISO 2482, Sodium chloride — Determination of calcium and magnesium contents — EDTA complexometric 
methods  
ISO 2483, Sodium chloride — Determination of moisture content (loss of mass at 110 °C)  
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.  
3.1 
edible  salt 
crystalline product consisting predominantly of sodi um chloride, which is obtained either from the sea,  saline 
lakes,  underground rock salt deposits or from natural brine. Salt from other origins, and notably the salt which 
is a by -product of c hemical industries, is excluded  
3.2 
coarse salt  
predominantly so dium chloride product which is crystalline solid mainly of white, pale pink, or light grey colour   
2 © EAC 2019  – All rights rese rved 
 3.3 
crushed salt  
salt obtained by drying and crushing coarse salt  
3.4 
table salt  
predominantly refined white crystalline sodium chloride product  
3.5 
fortified  edible  salt 
salt to which iodine has  been added  
3.6 
fortificant  
compound which contains the specified micronutrient intended to be added to a food vehicle  
3.7 
fortification  
practice of deliberately adding essential micronutrients in a food to improve its nutritional quality and to 
provide a public health benefit with minimal risk to health  
3.8 
food grade packaging material  
material which will safeguard the hygien ic, nutritional, technological, safety and organoleptic qualities of the 
product  
3.9 
extraneous  adulterants  
stones, glass, pieces of soil and other matter other than salt  
4 Forms of presentation  
Fortified edible salt shall be presented in the following forms:  
a) coarse salt;  
b) crushed salt ; and 
c) table salt . 
5 Requirements  
5.1 General requirements  
Fortified food grade salt shall be practically free from grit and other extraneous adulterants , when visually 
examined.  
5.2 Particle size for ta ble salt 
Fortified edible  table salt shall be free flowing. At least 85  % of the material shall pass through a  1.00 mm (1  
000 micron) sieve and not more than 20 % by mass of the material shall pass through a 0.212 mm or a 212 -
micron sieve.   
© EAC 2019  – All rights reserved  3 
 5.3 Specific requirements  
Fortified food grade salt shall also conform to the requirements in Table 1  when tested in accordanc e with test 
methods specified therein.  
Table 1 — Specific requirements for fortif ied edible salt 
 
S/N Characteristics Coarse salt Requirements Test me thod 
Crushed salt Table salt 
1.  Chloride content as NaCl,  % on dry matter basis, 
min 96.0 96.0 97.0 Annex B  
2.  Moisture  content,  drying  at  105  0C,  %  by 
mass, max. 4 4 1 ISO 2483  
3.  Matter insoluble  in  water, %  on  dry matter 
basis, max. 1 1 0.2 ISO 2479  
4.  Calcium  (as  Ca)  water  soluble,  %  on  dry 
matter basis,, max. 0.5 0.5 0.10 ISO 2482  
5.  Copper, (as Cu), mg/kg, on dry matter basis, 
max. 2.0 2.0 2.0 Annex C  
6.  Magnesium  (Mg)  water -soluble,  %  on  dry 
matter basis, max.  0.5 0.5 0.10 ISO 2482  
7.  Sulphate (as SO4), % on dry matter basis, max.  0.5 0.5 0.50 ISO 2480  
8.  Total alkalinity (as Na2CO3),  %, by mass, max  0.5 0.5 0.20 ANNEX D  
6 Fortification requirements 
6.1 Levels of iodine 
Food grade salt shall be fortified with potassium iodate to conform to the iodine levels provided in Table 2 
when  determined in accordance  with any of the methods listed in CODEX STAN 150, AOAC 935.14 or ECSA 
methods. 
Table 2 — Required levels of iodine in fortified edible  salt 
Nutri ent Requirement, mg/kg Test method  
Iodine Minimum Maximum 
 30 60 CODEX STAN 
150/AOAC 
935.14/ECSA 
6.2 Fortificants 
The fortificant for addition of iodine in salt shall be potassium iodate which shall conform to any of the 
following: 
a) British Pharmacopoeia (BP) ; 
b) Food Chemical Codex (FCC) ; 
c) Merck Index (MI) ;  
4 © EAC 2019  – All rights rese rved 
 d) United States National Formulary (USNF) ; 
e) European Pharmacopoeia (Ph Eur) ; 
f) United State s Pharmacopoeia (USP); and 
g) FAO/WHO Codex Alimentarius commission  (CAC). 
7 Food  additi ves 
Only food additives permitted for use in CODEX STAN 192 may be used within the specified limits or 
guidance in food grade salt . 
8 Hygiene 
Fortified edible  salt shall be produced, prepar ed and handled in accordan ce with EAS 39. 
9 Contaminants  
9.1 Heavy metals 
Fortified food grade salt shall conform to those maximum limits for heavy metals in table 3 . 
Table 2 — Maximum  limits for heavy metals 
S/N Heavy metal  Maximum Limit s mg/kg  Test Methods  
1.  Lead  1 AOAC 999.11  
2.  Arsenic  0.5 AOAC 920.46 (B)  
3.  Cadmium  0.5 AOAC 999.11  
4.  Mercury  0.1 AOAC 999.11  
10 Weights and measures  
The product shall comply with the Weights and Measures Regulations of the respective Partner States.  
11 Packaging  
11.1 Fortified food grade salt shall be packaged in food grade  packaging material s. 
11.2 Bags that have already been used for packaging other articles such as fertilizers, cement, and 
chemicals shall not be reused for packaging fortified edible salt. 
12 Labelling  
12.1 General  
In addition to the requirements in EAS 38, each package shall be legibly and indelibly marked with the 
following:   
© EAC 2019  – All rights reserved  5 
 12.2 Name of product  
12.2.1 The name of the produ ct shall be " Fortified edible  salt” or fortified food grade salt ,or “Iodated edible 
salt”. The name shall have in its close proximity a declaration of either coarse salt or, crushed salt or table 
salt. 
12.2.3 An indication of either the origin, according to the definition in Clause 3, or the method of production 
may be declared on the label, provided that such an indication does not mislead or deceive the consumer.  
12.2.4 The following information shall be shown on the label:  
a) name and physical address of the manufacturer's/importer/ distributor/packer;  
b) net content of the  package in metric units;  
c) lot or batch number in code or clear format;  
d) brand or registered trademark; if any;  
e) date of manufacture as month/year ; 
f) best before date  as month/year ; 
g) storage instruction as “salt must be stored in a cool and dry place  and away fr om direct sunlight ”; and  
h) country of origin.  
12.3 Nutrition and health claims  
Fortified food grade salt may have claims on the importance of the vitamins and minerals in nutrition and 
health. Such claims when declared shall be consistent with EAS 80 3, EAS 8 04 and EAS 805 . 
13 Sampling  
Sampling shall be done in accordance with Annex A.  
 
 
 
 
 
  
6 © EAC 2019  – All rights rese rved 
 Annex  A 
(normative)  
 
Method of sampling of fortified edible salt  
A.1 Scope  
This method specifies the sampling procedure to be applied when  determining the main component in order  to 
assess the quality of sodium chloride (salt). 
The criterion to be used  for acceptance or rejection of a lot or consignment on the basis of this sample is also 
provided. 
A.2 Field of application  
This method is applicable to the sampling of any ty pe of salt intended for use as food, either pre - packed or in 
bulk 
A.3 Clause  
This method represents a variables sampling procedure for mean quality: blended bulk sample analysis.  
A blended bulk sample is produced in such a way that it is representative of  the lot or consignment. It is 
composed of a proportion of items drawn from the lot or consignment to be analysed.  
Acceptance criterion is on the basis that the mean value obtained from analyses of those blended bulk 
samples must comply with the provision in the Standard.  
A.4 Definitions  
The terms used in this sampling method refer to those in the "Instructions on Codex Sampling Procedures" 
(CX/MAS 1 -1987).  
A.5 Equipment  
The sampling equipment used shall be adapted to the nature of the tests to be carried o ut (for example: 
sampling by borer and sampling equipment made of chemically inert material). The containers used for 
collecting the samples shall be made of a chemically inert material and should be air -tight.  
A.6 Procedure  
A.6.1  Pre-packed salt 
Sampling may be carried out by "random sampling" or by "systematic sampling". The choice of the method to 
be used depends on the nature of the lot (for example: if the packages are marked with successive numbers, 
systematic sampling may be suitable).   
© EAC 2019  – All rights reserved  7 
 A.6.1.1  Random  sampling  
Draw the n items from the lot in such a way that each item in the lot has the same chance of being selected.  
A.6.1.2  Systematic sampling  
If the N units in the lot have been classified and can be numbered from 1 to N, the 1 -in-k systematic samplin g 
of n items can be obtained as follows:  
a) Determine the k value as k = N/n. (If k is not an integer, then  round to the nearest integer).  
b) From the first k items in the lot take one at random and then make every kth item thereafter.  
A.6.2  Salt in bulk  
Here, the lot is fictitiously divided into items (strata); a lot with a total mass of m kg is considered to be 
composed of m/100 items. In this case, it is necessary to draw up a "stratified sampling" plan appropriate to 
the lot dimension. The samples are s elected from all the strata in proportion to the stratum sizes.  
NOTE: Stratified sampling of a population which can be divided into different subpopulations (called strata) is carried out i n 
such a way that specified proportions of the sample are drawn fro m the different strata.  
A.6.3  Constitution of the sample  
A.6.3.1  The size and the number of the items forming the sample depend on the type of salt and the lot 
magnitude. The minimum size to be taken into account should be in accordance with one of the fol lowing 
specifications according to the circumstances:  
a) 250 g of salt in bulk or pre -packed in more than 1 kg packages;  and 
b) one package for pre -packed salt in 500 g or 1 kg packages.  
NOTE  Concerning the number of samples to be drawn from the lot, a n example of minimum sample num ber that 
would be picked up, can be found in the document CX/MAS 1 -1987, Appendix V, Table 3, taking into account the 
magnitude of the lot and appropriate inspection level, in this case generally level 4 (see paragraph 8.4 in the same 
document).  
A.6.3.2  Combine and mix well the different items drawn from the lot. This blended bulk sample constitutes 
the laboratory sample. More than one laboratory sample may be composed in such a manner.  
A.7 Acceptance criterion  
A.7.1  Determine the NaCl content (%) of at least two test portions of the laboratory sample.  
A.7.2  Calculate the average of the results obtained for the n test portions of the laboratory sample using:  
= Σx (n≥2) n 
A.7.3  In accordance with the provision for the relevant NaCl content  (%), a lot or a consignment shall be 
considered acceptable if the following condition is verified: x ≥ minimum level specified  
A.8 Sampling report  
The sampling report should con tain the following information:  
a) type and origin of the salt;  
b) alterations of st ate of the salt (e.g. presence of foreign matter);   
8 © EAC 2019  – All rights rese rved 
 c) date of sampling;  
d) lot or consignment number;  
e) method of packing;  
f) total mass of lot or consignment;  
g) number, unit mass of packages and whether the mass is given net or gross;  
h) number of items sampled;  
i) number, nature and initial position of sampled items;  
j) number, composition and mass of the bulk sample(s) and the method used to  obtain and conserve it 
(them);  and 
k) names and signature of people who have carried out the sampling.  
A.9 Basic reference  
Document CX/MAS 1-1987.  
A.10  Remark  
"Laboratory sample" is the "blended bulk sample" described in  CX/MAS 1-1987, Appendix IV, paragraph 4 -B.  
© EAC 2019  – All rights reserved  9 
 Annex  B 
(normative)  
 
Determination of the chloride content   calculated as sodium chloride  
B.1 Apparatus  
Normally available laboratory glassware.  
B.2 Reagents  
B.2.1  Potassium chromate solution.  
Dissolve 5 g of potassium chromate (K2CrO4) in 100 mL of water.  
B.2.2  Standard 0.1 N silver nitrate solution  
B.2.2.1  Preparation  
Dissolve 17.0 g  of silver nitrate (AgNO3) in 1 000 mL of water. Store the solution in the dark.  
B.2.2.2  Standardization  
B.2.2.2.1   Carry out the standardization in triplicate.  
B.2.2.2.2   Weigh out accurately 5.8 g of analytical reagent grade sodium chloride (NaCl) (previ ously dried 
at 200 °C ± 50 °C for 2 h and cooled to room temperature in a desiccator) into a 1 L volumetric flask and 
dissolve it in approximately 200 mL of water. Adjust the temperature of this solution to 20 °C and dilute it to 1 
000 mL with water at the  same temperature. Pipette 25 mL of the sodium chloride solution at 20 °C into a 250 
mL conical flask, add 1 mL of potassium chromate solution, and titrate with the 0.1 N silver nitrate solution 
until a faint reddish -brown colour persists after brisk shaki ng. 
B.2.2.2.3  Carry out a blank titration using the same procedure but replacing the 25 mL sodium chloride 
solution with 25 mL water.  
B.2.2.2.4  Calculate the mean normality of the silver nitrate solution from the triplicate determinations.  
N =  
  
where  
N is the normality of silver nitr ate solution,  
A is the mass of sodium chloride,  in grams, in 1 000 mL solution,  
b is the volume of silver nitrate solution, in millilitres, required to titrate 25  mL of sodium chloride 
solution, and  
c is the volume of silver n itrate solution, in millilitres, required to titrate the blank.   
10 © EAC 2019  – All rights rese rved 
 NOTE  A commercially prepared volumetric solution may be used instead.  
B.3 Procedure  
B.3.1  Carry out the determination in triplicate on each of the test samples.  
B.3.2  Pipette 50 mL of the prin cipal solution reserved in accordance with ISO 2479 at 20 °C, into a 250 mL 
volumetric flask and dilute to 250 mL with water at the same temperature. Mix well and pipette 25 mL of this 
solution at 20 °C into a 250 mL conical flask. If the solution is acid to litmus, neutralize with sodium 
bicarbonate solution; if the solution is alkaline, add dilute nitric acid (1:10) drop by drop until the solution is 
acid to litmus and then neutralize with sodium bicarbonate solution. Add 1 mL of potassium chromate soluti on 
and titrate with the standard 0.1 N silver nitrate solution until a faint reddish -brown colour persists after brisk 
shaking.  
B.4 Calculation  
Calculate the chloride content as NaCl, on a moisture -free basis (and free -flowing agent -free basis, where 
relev ant), as a percentage, as follows:  
 
where  
C is the chloride content, as NaCl, expr essed as a percentage (by mass),  
a is the volume of silver nitrate solution, in mil lilitres, used in the titration,  
N is the normality  of the silver nitrate solution,  
B is t he mass of sample, in grams, in 1 000 mL principal solution, corrected for moisture content and, whe re 
relevant, the drier content.  
B.5 Report  
Report the chloride content of each test sample as the mean of its triplicate determinations.   
© EAC 2019  – All rights reserved  11 
 Annex  C 
(normative)  
 
Determination of copper content  
C.1 Apparatus  
Nessler cylinders — 50 ml capacity  
C.2 Reagents  
C.2.2.1  Citric acid solution — 20 % aqueous.  
C.2.2.2  Ammonium hydroxide -Sp.gr. 0.90.  
C.2.2.3  Sodium diethyldit hiocarbamate solution . 
Dissolve 1 g of sodium diethyldithiocarbamate in 1000 ml of water. Keep in amber bottle and protect from 
strong light.  
C.2.2.4  Standard copper solution . 
Dissolve 0.392 g of copper sulphate pentahydrate (CuSO4.5H2O) in water. Make up the volume with water to 
1 000 ml. When required for sue, pipette 10 ml of the solution into a 1 000 ml volumetric flask and dilute up to 
the mark with water. One millilitre of this solution contains 0.001 mg of copper (as Cu).  
C.3 Procedure  
Dissolve 2 g o f the dried material in 10 ml of water in a cylinder; add 5 ml of citric acid solution, 2 ml of 
ammonium hydroxide and 10 ml of sodium diethyldithiocarbamate solution. Dilute to the mark and mix well. In 
the other Nessler cylinder carry out a control test using 4 ml of standard copper solution proceeding exactly as 
with the sample.  
The limit prescribed in Table 1 shall be taken as not having been exceed if the intensity of the colour 
developed with the sample is not greater than that obtained in the control  test.  
12 © EAC 2019  – All rights rese rved 
 Annex  D 
(normative)  
 
Determination of alkalinity  
D.1 Preparation of solutions  
D.1.1  Preparation of raw (Coarse) Salt solution  
Accurately weigh about 20 g of the dried sample, dissolve it in 200 mL of  water in a beaker and heat to boiling 
and cool. Filter the solution through a weighed Gooch or sintered glass crucible (LG No. 4) and wash the 
residue till it is free from soluble salts. Collect the filtrate and washings in a one -litre graduated flask and  dilute 
to the mark. Preserve the solution so obtained for subsequent tests. Dry the crucible along with the insoluble 
residue to constant mass.  
D.1.2  Preparation of Table Salt solution  
Transfer about 20 g of the prepared sample, accurately weighed, in a 1 00 ml measuring flask through a 
funnel. Wash the funnel in the flask with carbon dioxide -free distilled water and fill it to the mark with that 
water. Shake the flask well till all the salt goes into solution (undissolved magnesium carbonate will remain in  
suspension).  
D.2 Reagents  
D.2.1 Standard Hydrochloric Acid — 0.1 N.  
D.2.2 Methyl orange indicator  
Dissolve 0.1 g of methyl orange in 100 ml of water.  
D.3 Procedure  
D.3.1 Procedure for common salt  
Pipette out 100 ml of the solution prepared in D.1.1  and t itrate against standard hydrochloric acid using methyl 
orange as indicator D.2.2 and record the volume (V) . 
D.3.2 Procedure for Table salt  
Shake prepared solution D.1.2  well and filter first 10 ml to 15 ml of the solution through Whatman filter paper 
No. 1  and discard the filtrate. Then filter the remaining solution and titrate 50 ml of the solution so obtained 
against standard hydrochloric acid using methyl orange as indicator and record the volume (V) . 
D.4 Calculation  
Alkalinity  (as Na2CO3), per cent by m ass:   
© EAC 2019  – All rights reserved  13 
 For common salt = 5.3x
  
 
For table salt and food industry salt = 1.06x
   
 
where 
V = volume in ml of standard hydrochloric acid used in the titration, and  
m = mass in g of the prepared sample taken for the test . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
14 © EAC 2019  – All rights rese rved 
 Annex E 
(normative) 
Determination of acid-insoluble matter 
 
Carry out this test for free -flowing table salt only)  
E.1 Reagents  
E.1.1  Dilute hydrochloric acid  
E.1.2  Concentrated hydrochloric acid  
E.2 Procedure  
Transfer for residue obtained in D.1.2  into a beaker. Alternatively, transfer the sintered crucible itself with the 
residue to 100 ml beaker, and add 15 ml to 20 ml of water and 25 ml of concentrated hydrochloric acid so that 
the sinter base is immersed in the acid. Heat to boiling for 10 min to 15 min so that practically all the residue 
and drier have decomposed with the acid. Remove the sintered crucible from the beaker (if it is transferred to 
the beaker) and wash the crucible with water. Evaporate the extract and wash solution together to d ryness 
and transfer the solid residue with 25 ml of dilute hydrochloric acid (1:1).  
Filter on a filter paper (Whatman No. 41 or equivalent), wash the precipitate first with warm dilute hydrochloric 
acid (1:20) and then with hot water until washings are fre e from chloride. Dry the residue and ignite in a silica 
crucible. Heat strongly at red heat for 1 h. Cool and weigh.  
NOTE: If silicate drier is not used, acid -insoluble residue will be very low for accurate weighing. In that case, repeat with 
50 g of dried  material.  
E.3 Calculation  
Acid insoluble matter, per cent by mass =  
100 m1 
 
m2 
where  
m1 = mass in g of the residue, and  
m2 = mass in g of the dried sample taken for the test.  
 DEAS 35:2019    
 
© EAC 2019 – All rights reserved  
  
  