Potassium salt serves as a good stand-in for sodium chloride
Potassium is an under-consumed nutrient known to counter the effect of sodium on blood pressure.
The National Provisioner recently asked Jordan Timm, R&D Lead, Salt, for Cargill, about approaches to sodium-reduction strategies. She shared the following insights:
Sodium reduction is the big advantage gained by including potassium salt in meat product. Sodium reduction can be a challenge in meat applications as salt influences everything from flavor and yield to microbial control. However, we’ve found potassium chloride, which can now be labeled as potassium salt, is a good replacement for sodium chloride. Because potassium salt brings many of the same functionalities as salt, it enables brands to reduce salt by up to 50% in certain applications.