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Potassium Chloride(E508)

Level 3 — ContestedIn Winter's Dictionary2 sources

Potassium Chloride is a nutrient mineral — Substitute for sodium chloride (table salt) in low-sodium dietary foods; yeast food in brewing

Also: KCl

What it does

Substitute for sodium chloride (table salt) in low-sodium dietary foods; yeast food in brewing

Where you'll see it

low-sodium salt substitutes (LoSalt etc.), brewing, fermentation, jellying industry

What the research says

Per Spector: dangerous in people on ACE inhibitors or with kidney disease — has been called 'deadly' by some nephrologists. Small intestinal ulcers with oral administration. Large doses cause GI irritation, purging, weakness, circulatory collapse. [salt-sugar-fat] Cargill's premium-priced salt swap (sold as Premier) used to make 'reduced sodium' bread, soup, and snacks taste salty without sodium. Often paired with bitter-masking agents because KCl tastes soapy and bitter on its own; British regulators warn it can stress kidneys.

Benefits

Sodium-free salt substitute for sodium-restricted diets

Regulatory status

  • US FDA: GRAS
  • EU: approved

Sources

  • Salt Sugar Fat (Moss) — Chapter 13 (The Same Great Salty Taste Your Customers Crave): Same salt taste, no heart attacks or strokes — this seemed to be a win-win for everybody
  • A Consumer's Dictionary of Food Additives (Winter): Used as a substitute for sodium chloride in low-sodium dietary foods