Assessment of dietary exposure to inorganic chloride, phosphate, and sulphate bread additives by ion chromatography with conductometric detection

Balcerzak, M. and Rudnik, A. and Jelińska, M. (2018) Assessment of dietary exposure to inorganic chloride, phosphate, and sulphate bread additives by ion chromatography with conductometric detection. Acta Alimentaria, 47 (1). pp. 97-103. ISSN 0139-3006

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Abstract

Bread is one of basic human dietary items. Bread products commercially available usually contain flour, water, yeast or sourdough, and numerous functional additives, among them inorganic chlorides (mainly NaCl), phosphates, and sulphates, modifying physicochemical properties of final products to be attractive for consumers. Various kinds (whole-wheat, rye, and wheat rye) of Polish commercial breads were examined for contents of chlorides, phosphates, and sulphates by combination of water extraction and ion chromatography with conductometric detection. The evaluated amounts of the analytes corresponded to 0.58–1.06 g of chlorides (1–1.8 g NaCl), 100–300 mg of phosphates, and 10–130 mg of sulphates in 100 g (ca. two slices) of bread, which means that bread can be an important source of inorganic ions for humans, in particular in case of high consumption.

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