Salt is the basis of our lives
High salt intake puts stress on the blood vessels and can lead to high blood pressure in the long term. High blood pressure is a major risk factor for cardiovascular disease, including heart attack and stroke. In addition, high salt intake can damage the kidneys, weaken the immune system, and increase the risk of osteoporosis.
The World Health Organization (WHO) recommends limiting salt intake to no more than 5 grams per day. However, actual salt consumption in many countries is well above this recommendation, underscoring the need for conscious reduction.
Much of the salt we consume each day comes from industrially produced foods such as bread and bakery products, cheese, processed meats, snacks and ready meals. It is, therefore, particularly important that the food industry reduces the salt content in these products.
Salt is the basis of our lives
There are several important aspects to consider when reducing salt in foods. Salt is an essential flavor enhancer, so it is important to maintain flavor with salt substitutes and, if necessary, flavors to ensure sensory acceptance. In addition, salt affects the texture and processing properties of foods. Therefore, when reducing salt, attention should also be paid to a suitable substitute. Potassium chloride is particularly suitable as it has similar chemical properties to sodium chloride (table salt).
Another important consideration is shelf life, since salt acts as a preservative. When reducing salt, alternative preservation methods must be considered to ensure the shelf life of the products. Again, potassium chloride is particularly suitable as it also has preservative properties. Potassium chloride is an antagonist to sodium chloride and can lower blood pressure.
Last but not least, it is important to take consumers' expectations into account and inform them about the benefits of low-salt products. In this way, a successful switch to low-salt foods can be achieved.
Salt is the basis of our lives
Potassium chloride (KCl) is an excellent salt substitute because it has similar chemical properties to sodium chloride (table salt). KCl can effectively increase the saltiness in products and offers the best sensory properties compared to other mineral salts. A substitution of 25-35% NaCl with KCl is in most cases sensory acceptable, while a higher substitution may result in a bitter or metallic off-taste. In combination with flavors or in the presence of a natural umami flavor, a higher substitution (>35%) is often possible as they support the salt enhancing and bitter blocking effect. Various studies have shown that a KCl replacement of 25% or 33% is not perceived and is highly accepted by consumers.
In addition, potassium chloride has similar technological and preservative properties to sodium chloride. This means that it can effectively extend the shelf life of foods, which is important for food safety and quality. The familiar texture and processing properties are also retained.
Potassium chloride also has health benefits. It can lower blood pressure by acting as an antagonist to sodium chloride. This can reduce the risk of heart attack and stroke, making it a healthier alternative.
All in all, these properties make potassium chloride an effective and healthy alternative to common salt.
