FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 35 
First  Edition  
2012-mm-dd 
 
 Reference number  
FDUS EAS 35: 2012 
© UNBS 201 2 
  
Fortified food grade salt — Specification 
 FDUS EAS 35: 2012 
ii                © UNBS  2012 - 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 2012 
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 Direc tor 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: 256 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 FDUS EAS 35: 2012 
© UNBS  2012 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 327 , of the Laws of Uganda. UNBS is mandated to co-ordinate the elaboration 
of standards and is  
(a) a member of International Organisation for Standardisation (ISO) a nd  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agreements 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, traders, 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 recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Final Draft Uganda Standard, FDUS EAS 35 : 2012, Fortified food grade salt — Specification, is identical 
with and has been reproduced from an East African Standard, EAS 35: 2012, Fortified food grade salt — 
Specification,  and is being proposed for adoption as a Uganda Standard.  
This standard was developed by Food and agriculture Standards Technical Committee (UNBS/TC 2).  
Wherever the words, “East African Standard" appear, they should be replaced by "Ugan da Standard." 
 
 
   FDEAS 35: 201 2 
 
© EAC 201 2 — All rights reserved    
  
 
 
 
 
 
 
 
 
FINAL DRAFT EAST AFRICA STANDARD 
 
Fortified food grade salt — Specification 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY 
 FDEAS 35:2012 
© EAC 201 2 — All rights reserved    
 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 document 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 2012 — All rights reserved 
East African Community  
P.O. Box 1096 
Arusha 
Tanzania 
Tel: 255 27 2504253/8 
Fax: 255 27 2504481/2504255 
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 persecuted FDEAS 35: 2012 
© EAC 201 2 — All rights reserved   iii 
  
Contents 
Foreword ................................................................................................................................... iv 
Introduction ................................................................................................................................ v 
1 Scope .................................................................................................................................. 1 
2 Normative references ......................................................................................................... 1 
3 Terms and definitions ........................................................................................................ 1 
4 Requirements ..................................................................................................................... 2 
6 Food additives .................................................................................................................... 4 
7 Hygiene .............................................................................................................................. 4 
8 Contaminants ..................................................................................................................... 4 
9 Packaging, transportation and storage ............................................................................... 4 
10 Labelling ............................................................................................................................ 5 
11 Methods of sampling.......................................................................................................... 6 
Annex A (normative) Method for sampling of edible salt ......................................................... 7 
Annex B (normative) Determination of the chloride content, calculated as sodium chloride . 10 
Annex C (Normative) Determination of copper content ......................................................... 12 
Annex D (Normative)  Determination of alkalinity ................................................................. 13 
Annex E (normative)  Determination of acid-insoluble matter ............................................... 14 
  
iv © EAC 201 2 — All rights reserved  iv 
 Foreword 
Development of the East African Standard 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 standardization, trade barriers which are encountered when 
goods and services are exchanged within the Community will be removed. 
 
In order to meet the above objectives, the EAC Partner States have enacted an East African 
Standardization, Quality Assurance, Metrology and Testing Act, 2006 (EAC SQMT Act, 2006) to make 
provisions for ensuring standardization, quality assurance, metrology and testing of products 
produced or originating in a third country and traded in the Community in order to facilitate industrial 
development and trade as well as helping to protect the health and safety of society and the 
environment in the Community. 
 
East African Standards are formulated in accordance with the procedures established by the East 
African Standards Committee. The East African Standards Committee is established under the 
provisions of Article 4 of the EAC SQMT Act, 2006. The Committee is composed of representatives of 
the National Standards Bodies in Partner States, together with the representatives from the private 
sectors and consumer organizations. Draft East African Standards are circulated to stakeholders 
through the National Standards Bodies in the Partner States. The comments received are discussed 
and incorporated before finalization of standards, in accordance with the procedures of the 
Community. 
 
Article 15(1) of the EAC SQMT Act, 2006 provides that “Within six months of the declaration of an 
East African Standard, the Partner States shall adopt, without deviation from the approved text of the 
standard, the East African Standard as a national standard and withdraw any existing national 
standard with similar scope and purpose”.  
 
East African Standards are subject to review, to keep pace with technological 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. 
 
© East African Community 2012 — All rights reserved* 
East African Community 
P O Box1096 
Arusha 
Tanzania 
Tel: 255 27 2504253/8 
Fax: 255- 27-2504481/2504255 
E-Mail: eac@eachq.org 
Web: www.each.org  
 FDEAS 35: 2012 
© EAC 201 2 — All rights reserved   v 
 Introduction 
 
The Health Ministers of the East, Central and Southern Africa (ECSA) Health Community passed a 
resolution in 2002 directing the Secretariat to work with the countries to fortify commonly consumed 
foods in the region after recognizing the high levels of malnutrition in the region. ECSA-HC is an inter-
governmental organization that fosters cooperation in health among countries in the East, Central and 
Southern African Region. It has 10 active member states namely Kenya, Uganda, Tanzania, Malawi, 
Zambia, Zimbabwe, Lesotho, Swaziland, Mauritius and Seychelles. The mandate of the organization 
is to promote relevance and efficiency in health in the region.  
 
Following initial promotion efforts, the countries identified staple foods suitable for fortification as oil, 
sugar, maize meal/ flour and wheat flour. These foods can be used as vehicles to deliver essential 
micronutrients to the populations. Based on scientific evidence and working with countries using 
country data, the Secretariat developed implementation focused guidelines on fortification of these 
foods to help countries start up programs and scale up the existing programs. These guidelines 
included fortification levels for addition of micronutrients at the factory, and levels for monitoring at 
commercial level. 
 
Based on the guidelines and other available information, most of the countries in the East African 
Region and in the larger Africa have initiated national programs on oil fortification with vitamin A; and 
wheat and maize meal/ flour fortification with iron, zinc, folic acid, niacin, vitamin B- 1, B-2 and B-12 
and vitamin A. Sugar fortification with vitamin A has also been considered as a way of supplementing 
other sources of the vitamin in order to prevent and reduce problems associated with the deficiency of 
this vitamin. Salt fortification with iodine continues to be implemented in all the countries. 
 
With the increased trade of food commodities including these fortified foods within the region, it has 
become imperative to develop regional standards that over and above the other standards, stipula te 
minimum and maximum levels of the added nutrients, provide clauses on how to pack the fortified 
product and the use of health and nutrition claims. The guidelines developed through ECSA have now 
been incorporated into food standards to provide for specific fortified products. 
 
It is envisaged that, the adoption of these standards and their utilization within the region will help 
countries adopt food fortification as a strategy to prevent, alleviate or eliminate micronutrient 
deficiency in the region. Standards will not only promote the health of the population but will also 
ensure safety of food products and enhance fair trade. 
 
This standard was developed with support from the East, Central and Southern Africa Health 
Community (ECSA-HC) Secretariat. This was possible through a grant by the A2Z Project of the 
United States Agency for International Development (USAID). The financial and technical support was 
used in the process of formulation of fortification levels, development of the draft standards and 
mobilization of stakeholders to review the standard in national and regional fora. This support is 
hereby acknowledged. 
 
 FDEAS 35:2012 
© EAC 201 2 — All rights reserved    
 FINAL DRAFT EAST AFRICAN STANDARD  
 
Fortified food grade salt — Specification 
 
1 Scope 
 
This Final draft East African Standard specifies the requirements and methods of sampling and test 
for fortified food grade salt: coarse salt, crushed salt and  table salt intended for human consumption. 
 
2 Normative references 
 
The following normative documents contain provisions which, through reference in this text constitute 
provisions of this draft Standard 
EAS 38, Labelling of pre-packaged foods — Specification 
EAS 39, Code of practice for hygiene in the food and drink manufacturing industry  
EAS 103, General standard for food additives 
CAC/GL 1, General guidelines on claims  
CAC/GL 2, Guidelines on nutrition labelling   
CAC/GL 23, Guidelines for use of nutrition and health claims  
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 2481,  Sodium chloride — Determination of halogens, expressed as chlorine — Mercurimetric 
method  
ISO 2482, Sodium chloride — Determination of cal cium 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 standard the following definitions shall apply: 
 
3.1 
food grade salt  
crystalline product consisting predominantly of sodium chloride, which is obtained either from the sea, 
underground rock salt deposits or from natural brine. Salt from other origins, and notably the salt which is a 
by-product of chemical industries, is excluded. 
 
3.2 
coarse salt 
predominantly sodium chloride product which is crystalline solid mainly of white, pale pink, or light grey 
colour 
 
3.3 
dried crushed salt 
salt obtained by drying and crushing coarse salt. 
 
3.4 
table salt 
predominantly white crystalline sodium chloride product suitably coated with free flowing agents such as 
light magnesium carbonate, calcium carbonate, tricalcium phosphate or calcium silicate, so as to retard 
moisture absorption, caking and to import the free flowing property to the salt. FDEAS 35:2012 
2 © EAC 201 2 — All rights reserved  2 
 3.5 
fortified food grade salt 
salt to which micronutrients have been added in accordance with this standard 
 
 
3.6 
food additive 
any substance not normally consumed as food by itself and not normally used as a typical ingredient of the 
food, irrespective of its nutritive value, the intentional addition of which is for a technological (including 
organoleptic) purpose in the manufacture, processing, preparation and treatment of the food 
 
3.7 
anti-caking agent 
substances that are mixed, in small quantities with salt to coat it and reduce its tendency to cake, and 
thereby impart to it a free-flowing property, such as magnesium carbonate, calcium carbonate, 
tricalcium phosphate, calcium silicate or sodium ferrocyanide 
 
3.8 
fortificant  
a compound which contains the specified micronutrient intended to be added to a food vehicle 
3.9 
food fortification 
the practice of deliberately  adding essential micronutrients in a food to improve the nutritional quality 
of the food and to provide a public health benefit with minimal risk to health 
 
4 Requirements 
 
4.1 Visible impurities 
Fortified food grade salt shall be practically free from grit and other extraneous adulterants when 
visually examined. 
 
4.2 Particle size for table and fine salt 
Fortified food grade table salt shall be free flowing. 99 % of the material shall pass through a 1.00 mm 
(1000 micron) sieve and not more than 20 % by mass of the material shall pass through a 0.212 mm 
or a 212 -micron sieve.  
4.3 Compositional requirements 
Fortified food grade salt shall also conform to the requirements in Table 1: FDEAS 35:2012 
© EAC 201 2 — All rights reserved   3 
 Table 1 — Compositional requirements for fortified food grade salt 
Characteristics   Requirements  
Method of Test  
Coarse salt  Crushed 
salt Table salt  
Chloride  content as NaCl, % on dry matter  
basis,  min 96.0 96.0 97.0 Annex B  
Moisture content, drying at 105  0C, % by 
mass , max.  4 4 3 ISO 2483  
Matter insoluble in water, % on dry matter 
basis,  max. 1 1 0.2 ISO 2479  
Calcium (as Ca) water soluble, % on dry 
matter basis, , max . 0.5 0.5 0.10 ISO 2482  
Copper, (as Cu), mg/kg, on dry matter basis,  
max. 2.0 2.0 2.0 Annex C  
Magnesium (Mg) water -soluble, % on dry 
matter basis , max . 0.5 0.5 0.10 ISO 2482  
Sulphate (as SO 4), % on dry matter basis , 
max. 0.5 0.5 0.50 ISO 2480  
Total alkalinity ( as Na2CO 3), %, by m ass, max  0.5 0.5 0.20 ANNEX D  
Acid insoluble matter % by mass,  max. - - 0.2 Annex E  
pH of solution, 20  g in 100  ml distilled water, 
using standard laboratory pH meter.  7.0 - 8.0 7.0 - 8.0 7.0 - 8.0 - 
 
5 Fortification requirements 
5.1 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 Codexstan 150, AOAC1 
935.14 or ECSA methods2. 
 
Table 2  — Required levels of iodine in food grade salt 
 
Nutrient  Requirement, mg/k g 
Recommended factory 
level  /border point   Regulatory levels  
Minimum  Maximum  
Iodine  40±5 30 60 
 
 
                                                 
1 AOAC -Association of Analytical Chemist  
2 Manual of methods for determining micronutrients in fortified foods. www.a2zproject.org/ -
a2zorg/pdf/Manual_Foods.pdf  FDEAS 35:2012 
4 © EAC 201 2 — All rights reserved  4 
 5.2 Fortificants 
 
The fortificant for addition of iodine in salt shall be potassium iodate which shall conform to any of the 
following:  
 
- British Pharmacopoeia (BP) ,  
- Food Chemical Codex (FCC), 
- Merck Index (MI), 
- United States National Formulary (USNF), 
- European Pharmacopoeia (Ph Eur), 
- United States Pharmacopoeia (USP); 
- FAO/WHO Codex Alimentarius commission (CAC). 
 
6 Food additives 
 
Fortified food grade salt may contain food additives in accordance with EAS 103. 
 
7 Hygiene 
 
Fortified food grade salt shall be produced, prepared and handled in accordance with EAS 39. 
 
8 Contaminants 
 
8.1 Heavy metals  
 
Fortified f ood grade salt shall conform to those maximum limits for heavy metals established in 
CODEXSTAN 193.  
 
8.2 Pesticide residues 
 
Fortified food grade salt shall conform to those maximum residue limits established by the Codex 
Alimentarius Commission for this product. 
 
NOTE Where the use of certain pesticides is prohibited by some Partner States, then it should be notified to all 
Partner States accordingly. 
 
9 Packaging, transportation and storage 
9.1 Fortified food grade salt shall be pack aged in food gr ade, non-absorbent materials which do 
not have adverse influence upon effects on the composition of the product, its properties and 
appearance.  
NOTE  1: Packaging materials may be required to meet different regulations in the different destination countries.  
NOTE 2: The package fill should conform to the requirements of the legal metrology of the destination 
country . 
NOTE 3: East African Community Partner States are signatory to the International Labour Organization (ILO) 
recommendations for maximum package weight of 50 kg per load where human loading and offloading is 
involved. 
9.2 Bags that have already been used for pack aging other articles such as fertilizers, cement, and 
chemicals shall not be reused for pack aging iodised salt. FDEAS 35:2012 
© EAC 201 2 — All rights reserved   5 
 9.3 The distribution network shall be streamlined so as to reduce the interval between iodisation 
and consumption of salt. 
9.4 Fortified food grade salt shall not be exposed to rain, excessive humidity or direct sunlight at 
any stage of storage, transportation or sale. 
9.5 Bags of fortified food grade salt shall be stored only in covered rooms or warehouses that 
have adequate ventilation. 
9.7 The consumer shall be similarly advised to store fortified food grade salt in such a manner as 
to protect it from direct exposure to moisture, heat and sunlight. 
 
10 Labelling  
 
10.1 General 
 
In addition to the requirements in EAS 38, each package shall be legibly and indelibly marked with the 
following: 
 
10.2 Name of product 
 
10.2.1 The name of the product shall be " Fortified food grade salt”, “ Iodated 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. Where salt is also used as a carrier for other nutrients, the name of the 
product shall be indicated on the label for example “Salt fortified with vitamins" or “Salt f ortified with 
Iron” 
 
10.2.2 The term "dendritic"* shall only be used when ferrocyanide salts have been added to the salt 
during production. 
 
NOTE Dendritic refers to the branched nature of the crystal of the salt due to addition of ferrocyanide salts. 
 
10.2.3 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 such indication does not mislead or deceive the 
consumer. 
10.2.4 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 marking to show shelf life of salt; 
f) level of iodine in mg/100g;  
g) caution label “salt must be stored in a cool and dry place ”; 
h) country of origin ; and  
i) complete list of ingredients including food additives in descending order of proportions.  
 FDEAS 35:2012 
6 © EAC 201 2 — All rights reserved  6 
 10.3 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 CAC/GL 1 and CAC/GL 23.  
 
11 Methods of sampling  
 
Sampling shall be done in accordance with Annex A. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 FDEAS 35:2012 
© EAC 201 2 — All rights reserved   7 
 Annex A 
(normative) 
Method for sampling of 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 o f application 
This method is applicable to the sampling of any type of salt intended for use as food, either pre-
packed or in bulk. 
A.3 Principle 
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 out (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). 
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 
sampling 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 i n bulk FDEAS 35:2012 
8 © EAC 201 2 — All rights reserved  8 
 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 selected 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 in such a way that specified proportions of the sample are drawn from the different strata. 
A.6.3 Constitution o f 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 
following specifications according to the circumstances: 
- 250 g of salt in bulk or pre-packed in more than 1 kg packages; 
- one package for pre-packed salt in 500 g or 1 kg packages. 
Concerning the number of samples to be drawn from the lot, an example of minimum sample number 
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 contain the following information: 
a) type and origin of the salt; 
b) alterations of state of the salt (e.g. presence of foreign matter); 
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); 
k) names and signature of people who have carried out the sampling. 
A.9 Basic reference 
Document CX/MAS 1-1987. FDEAS 35:2012 
© EAC 201 2 — All rights reserved   9 
 A.10 Remark 
"Laboratory sample" is the "blended bulk sample" described in CX/MAS 1-1987, Appendix IV, 
paragraph 4-B FDEAS 35:2012 
10 © EAC 201 2 — All rights reserved  10 
 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 (K 2CrO4) 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 
Carry out the standardization in triplicate. 
Weigh out accurately 5.8 g of analytical reagent grade sodium chloride (NaCl) (previously 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 chlorid e 
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 shaking. 
Carry out a blank titration using the same procedure but replacing the 25 mL sodium chloride solution 
with 25 mL water. 
 
Calculate the mean normality of the silver nitrate solution from the triplicate determinations. 
N = 
  
where 
N is the normality of silver nitrate 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; 
c is the volume of silver nitrate solution, in millilitres, required to titrate the blank. 
 
NOTE A commercially prepared volumetric solution may be used instead. 
 
B.3 Procedure 
 
Carry out the determination in triplicate on each of the test samples. 
Pipette 50 mL of the principal 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 solution and titrate with the standard 0.1 N silver nitrate solution until a fain t 
reddish-brown colour persists after brisk shaking. FDEAS 35:2012 
© EAC 201 2 — All rights reserved   11 
 B.4 Calculation 
 
Calculate the chloride content as NaCl, on a moisture-free basis (and free-flowing agent-free basis, 
where relevant), as a percentage, as follows: 
 
where 
C is the chloride content, as NaCl, expressed as a percentage (by mass); 
a is the volume of silver nitrate solution, in millilitres, used in the titration; 
N is the normality of the silver nitrate solution; 
B is the mass of sample, in grams, in 1 000 mL principal solution, corrected for moisture content and, 
where relevant, the drier content. 
 
B.5 Report  
 
Report the chloride content of each test sample as the mean of its triplicate determinations. 
 FDEAS 35:2012 
12 © EAC 201 2 — All rights reserved  12 
 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 percent aqueous. 
C.2.2.2 Ammonium hydroxide-Sp.gr. 0.90. 
C.2.2.3 Sodium diethyldithiocarbamate 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 of 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. FDEAS 35:2012 
© EAC 201 2 — All rights reserved   13 
 Annex D 
(Normative) 
 
Determination of alkalinity 
D.1 Reagents 
D.1.1 Standard Hydrochloric Acid — 0.1 N. 
D.1.2 Methyl orange indicator 
Dissolve 0.1 g of methyl orange in 100 ml of water. 
D.2 Procedure 
D.2.1 Procedure for common salt 
Pipette out 100 ml of the solution preserved in D. 1.2 and titrate  against standard hydrochloric acid 
using  methyl orange as indicator.  
Transfer about 20 g of the prepared sample, accurately weighed, in a 100 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). 
Shake it 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. 
D.3 Calculation 
Alkalinity (as Na2CO3), per cent by mass: 
For common salt =  
5.3V 
m 
For table salt and food industry salt = 
1.06V 
m 
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 
 FDEAS 35:2012 
14 © EAC 201 2 — All rights reserved  14 
 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 dryness 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 free 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 
      m 2 
where 
m1 = mass in g of the residue, and 
m2 = mass in g of the dried sample taken for the test. 
 FDEAS 35:2012 
 
© EAC 201 2 — All rights reserved