Researchers have developed innovative salt mixtures that deliver a salty taste with significantly less sodium chloride—the type linked to health risks like high blood pressure. These blends incorporate alternatives such as potassium chloride and calcium chloride.
Both potassium and calcium chloride are safe for consumption and offer health benefits. For instance, potassium helps lower blood pressure. However, they often fall short on taste. 'Potassium chloride, in particular, imparts a bitter flavor that many find unpalatable,' notes the lead researcher.
To identify optimal ratios, the team employed taste panels and an electronic tongue sensor. Participants evaluated saline solutions, plain salt water, and salt blends in tomato soup to determine the maximum substitute levels before flavor became unacceptable.
Their analysis revealed that a blend of 96.4% sodium chloride, 1.6% potassium chloride, and 2% calcium chloride provided the best balance. Higher reductions were possible with calcium chloride alone, achieving acceptable taste with 78% sodium chloride and 22% calcium chloride.
'This calcium-focused combination was indistinguishable from pure sodium chloride in blind tests,' the researcher explained. 'Adding potassium chloride noticeably reduced consumer acceptance.'
Emerging evidence supports gradual salt reduction over years for sustained dietary changes. Starting with these blends could pave the way for even greater reductions long-term.
