Potassium Chloride
The short version
The main salt substitute — gives a salty taste with less sodium, used across reduced-sodium foods and drinks.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
A naturally occurring mineral salt (sylvite), mined or recovered from brine. Chemically potassium chloride, KCl.
How it's used
Chiefly a salt substitute and seasoning — it provides a salty taste with less sodium, so it is ubiquitous in 'reduced-sodium' and 'low-salt' foods, salt-replacer blends, and sports/electrolyte drinks. Also a gelling salt and firming agent.
Safety profile
No ADI required for food use, and potassium is an essential nutrient. However, a large potassium load is risky for people with kidney disease or on potassium-sparing medication (risk of hyperkalemia). It tastes bitter or metallic at higher levels, which limits how much replaces salt.
Physical & chemical properties
White crystalline powder, highly water-soluble, salty with a bitter after-note.
Regulation worldwide
Permitted in the EU, the US (GRAS), and globally.
Educational information only. Not medical or dietary advice.