| Substitute | Applications | Comments |
|---|---|---|
| Potassium chloride (KCl) | Many foods, including cheeses,a breads,b and meats;c may be mixed with NaCl in up to a 50:50 ratioc | Bitter to many people;c many patents to reduce KCl bitterness exist;d because potassium intake of the U.S. population is low, increased intake of potassium may benefit somee but could harm certain subpopulations (e.g., those with certain medical conditions or taking certain medications)f |
| Lithium chloride (LiCl) | None: toxic although almost perfectly salty | |
| Calcium chloride (CaCl2), magnesium chloride (MgCl2), and magnesium sulfate (MgSO4) | Few foods | Somewhat salty but with many off-tastes;g bitter tastes of MgSO4 are usually perceived only at high levels;h CaCl2 can cause irritations on the tongueh |
| Sea salt | Many foods, also used in salt shakers | Usually contains substantial amounts of sodium chloride; benefits of use in reducing sodium consumption are unclear |
| Salts with altered crystal structure | Some foods | Porous and star-shaped structures, created by manipulating the salt drying process, allow greater salty taste with smaller amounts of salt;i particularly useful in applications where salt is used on the surface of food productsj |
From: Appendix D, Salt Substitutes and Enhancers
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