Benefits of Reformulating with Potassium Chloride
New study supports the use of potassium chloride as a salt substitute for food processors.
Today, food manufacturers across multiple categories are reducing sodium content in their products. This effort to lower sodium is not without its challenges, particularly for manufacturers involved in reformulating products for consumers who have become accustomed to the salty flavor of their favorite products. Many manufacturers are reformulating with salt substitutes to reduce sodium without reducing flavor.
Potassium chloride has become one of the most widely used salt substitutes since it provides salty taste in food products without adding sodium. Unfortunately, if potassium chloride is used at too high a level, it can cause off notes in flavor profile and can fail to create the perception of saltiness altogether. Obviously, good product development is crucial to guarantee high-quality results in reformulated foods.
Recently, researchers in the Netherlands examined the dietary impact of reformulating certain foods with potassium chloride in place of salt (sodium chloride). The 2016 study found that when using realistic reformulation scenarios featuring potassium chloride as a sodium chloride replacer, there was little risk of adverse effects among the generally healthy adult population. Product-specific sodium standards were applied to all foods consumed in the study to allow a maximum daily salt intake of 5 grams per day. The researchers then explored the effect of replacing salt in each product with potassium chloride at levels of 20 percent, 50 percent or 100 percent.
The Dutch researchers found a large variation in potassium contribution by different food groups at baseline. However, reformulation of foods with potassium chloride had the largest impact on potassium contributions to the diet from: bread, processed fruit and vegetables, snacks and processed meats. In particular, replacement of salt by potassium chloride in bread had the greatest positive impact on potassium intake.
In product groups where the level of salt replacement could reach as high as 50 percent, potassium intakes would increase even further. At this level, the Dutch researchers found that soups, cheese, water-based and meal sauces would begin to have a substantial increase on potassium intake too. However, researchers questioned whether salt can be replaced for all products in these groups at this high level without sensory or other technical limitations.
Overall, the researchers believe replacing salt with potassium chloride, particularly in key product groups, would result in better compliance to potassium intake found in the US Dietary Guidelines.
Cargill is committed to helping our customers create great tasting foods and achieve their sodium reduction goals. Our sodium reduction solutions range from specialty salt solutions that maximize flavor burst and minimize sodium, to functionality enhanced potassium chloride options. Cargill's Sodium Reduction Solutions.
van Buren, L.; Dötsch-Klerk, M.; Seewi, G.; Newson, R.S. 2016. Dietary Impact of Adding Potassium Chloride to Foods as a Sodium Reduction Technique. Nutrients 8:235-247. Accessed via: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4848703/