Taste properties of potassium chloride alone and in mixtures with sodium chloride using a check-all-that-apply method.

As consumers try to reduce their sodium consumption for health purposes, the food industry seeks ways to reduce the sodium content in products while maintaining palatability. One potential solution for lowering sodium content is using potassium chloride (KCl) as a substitute. However, many people find KCl to have unpleasant off-tastes, which limits its effectiveness to replace sodium chloride (NaCl).