Potassium chloride

Potassium chloride is a mineral salt that occurs naturally in seawater and as the mineral sylvite. It is produced industrially through the reaction of potassium hydroxide with hydrochloric acid, or by processing naturally occurring potassium chloride deposits. It is a white crystalline solid that is soluble in water.

Potassium chloride is primarily used as a salt substitute in low-sodium food products, providing a salty taste with less sodium. It can also act as a flavour enhancer and a firming agent in some processed foods. It is commonly found in reduced-salt seasonings, processed meats, and snack foods like crisps.

Potassium chloride is authorised as a food additive in the UK and is listed on the Register of Food Additive Authorisations. It has been evaluated by EFSA, which has not set a numeric acceptable daily intake (ADI). At typical dietary intakes, it is generally considered safe. However, for individuals with certain medical conditions, such as kidney problems, high potassium intake can be a concern, and it may interact with some medications.