Potassium as the Key Ingredient in Salt - A Review Paper

These days, salts with a high sodium content are seen as a health risk. A high sodium intake raises blood pressure because it causes the body to retain more fluid, which puts more strain on the heart. Even staples like cereal and bread can have a lot of salt. Potassium-based salts have distinguished themselves from the other noteworthy choices by demonstrating a high nutritional efficiency. It has numerous negative side effects as well as similarities to table salt (NaCl). The most significant salt alternative, KCl, has a side that tastes mostly harsh, caustic, and metallic. Taste enhancers may be employed to commercially formulate the products for service. The flavour enhancers approach to marketing a product is distinct. Through the lenses of food science and safety, this review offers a new perspective on the topic of potassium chloride (KCl)-based salts as opposed to sodium-based salts offering health benefits. The nutritionally recognised mineral salts, amino acids and their salts, simple carbohydrates and sugar replacements, food acids, spices, and vegetables play a crucial role as flavour enhancers in KCl-based salts. In order to further reduce salt intake and enhance potassium intake, this research discusses the possible benefits of using salt substitutes in addition to salt reduction measures.