Sodium, Potassium, Magnesium and Calcium in Soy Sauce Proficiency Test

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Product Specification

Product Code Proficiency Test Matrix Approx. Size
FCNE10-CON15

18112

Soy Sauce

50g

Analytes

Calcium, Magnesium, Potassium, Sodium

Comments

natural levels If appropriate, additional nutritional elements to be reported.

Test Description

This proficiency test is for those laboratories analysing for nutritional elements with respect to regulated levels or compliance with labelling regulations. Nutritionally important elements might be present naturally or fortified in food products where this is beneficial to dietary requirements.

In soy sauce the key element is sodium, as salt is a major ingredient in used in production leading to high levels of sodium in the final product. One tablespoon of soy sauce typically contains 63% of the recommended daily allowance (RDA) of sodium. High sodium intake can be linked with high blood pressure and potentially heart disease. As a result, reduced sodium soy sauce is also a popular product, and requires analysis to ensure the level of sodium is compliant if the product is labelled as ‘reduced’ or ‘low’ sodium. Levels of potassium, magnesium and calcium are much lower, typically representing between 0.4 – 2.0% of the RDA for adults.

Soy sauce is a globally traded food, and any discrepancy between the declared ingredient levels and the measured quantities may lead to significant costs for producers. A well-designed quality assurance programme including regular analysis backed by monitoring of laboratory performance can help ensure compliance. Fapas proficiency tests can form a key part of your quality assurance system, highlighting areas of improvement across your testing capabilities, such as any unknown bias within your results and providing independent assessment of your analytical performance.

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