Salt substitute containing potassium chloride coated with a mixture including maltodextrin and potassium bitartrate and method of preparation

A salt substitute composition is disclosed which includes coated particles, each particle comprising: PA1 (a) a core comprising potassium chloride and PA1 (b) a coating on the core, the coating including a mixture containing: PA2 (i) maltodextrin and PA2 (ii) cream of tartar (potassium bitartrate) and PA2 (iii) optionally, sodium chloride. Also disclosed is a process for preparing a salt substitute composition which includes spraying an aqueous solution containing cream of tartar and maltodextrin (and sodium chloride, if included) onto an agitated and heated bed of particles including potassium chloride.

The present invention relates to a coated-particle composition useful as a 
substitute for salt. 
There are a number of salt substitute compositions which are described in 
the literature and/or are available commercially containing potassium 
chloride with and without sodium chloride. Such compositions have been 
proposed for people who seek to eliminate or minimize the amount of sodium 
chloride in their diet due to medical necessity or for other reasons. 
However, the heretofore known salt substitutes have not been entirely 
satisfactory from the standpoints of similarity to common salt (i.e. 
sodium chloride) in taste and appearance. Accordingly, there is a 
substantial need in the art for an improved salt substitute composition. 
In U.S. Patent Application of Alexis D. Bell, Ser. No. 509,844, filed 
concurrently herewith (June 30, 1983) under Attorney's Docket No. 0272 and 
assigned to the assignee hereof, there is described a salt substitute 
composition which comprises coated particles, each particle comprising: 
(a) a core comprising potassium chloride and 
(b) a coating on the core, the coating comprising a mixture containing 
(i) maltodextrin and 
(ii) sodium chloride, 
wherein the dextrose equivalent (D.E.) of the combined amount of potassium 
chloride, maltodextrin and sodium chloride is not more than 10 D.E. units. 
It has now been found unexpectedly that an effective salt substitute can be 
prepared by substituting a minor amount of cream of tartar for the sodium 
chloride in the composition of the Bell application. That is, it has now 
been found unexpectedly that a salt substitute composition including 
maltodextrin and cream of tartar can be prepared which at least closely 
approaches the taste and appearance of salt and substantially fulfills the 
above-mentioned need. 
DESCRIPTION OF THE INVENTION 
Generally stated, the present invention provides a salt substitute 
composition which comprises coated particles, each particle comprising: 
(a) a core comprising potassium chloride and 
(b) a coating on said core, said coating comprising a mixture containing: 
(i) maltodextrin and 
(ii) cream of tartar, 
wherein the dextrose equivalent (D.E.) of the combined amount of potassium 
chloride, maltodextrin and cream of tartar is not more than 10 D.E. units. 
In an embodiment, the above salt substitute compositon of this invention 
may further include sodium chloride. In this embodiment, the D.E. of the 
combined amount of potassium chloride, maltodextrin, cream of tartar and 
sodium chloride is preferably not more than 10 D.E. units. 
DETAILED DESCRIPTION OF THE INVENTION AND OF THE MANNER AND PROCESS OF 
MAKING AND USING IT 
As used herein, the term "particle" includes extremely small pieces of 
matter and small agglomerates or clusters thereof. As used herein with 
reference to a material, the terms "dextrose equivalent" and "D.E." mean 
the total amount of reducing sugars (calculated as dextrose) in the 
material, which amount is expressed as a percent of the total weight (dry 
basis) of the material. Such percent is referred to herein as "D.C. 
units." (Reducing sugars include, e.g., all monosaccharides; maltose; 
cellobiose; and lactose. Sucrose is a non-reducing sugar.) The D.E. of a 
material consisting of two or more components can be calculated by 
multiplying the weight fraction ("w.f.") of each component of the material 
by the D.E. of such component and adding the resulting products of 
multiplication. For example, a material consisting of 20% (0.20 w.f.) 
component A having a D.E. of 10 D.E. units and 80% (0.80 w.f.) component B 
having a D.E. of zero has a D.E. of 2 (0.20.times.10+0.80.times.0) D.E. 
units. 
The salt substitute of the present invention contains three essential 
components, as indicated above. In general, these components may be 
combined in any relative proportions in accordance with the teachings 
hereof to prepare a broad range of salt substitutes useful for a wide 
variety of end use applications, e.g., for table salt, inclusion in snack 
foods (e.g., pretzels, potato chips, corn chips, etc.), cereals, baked 
goods and other edible compositions such as those which heretofore have 
included common salt (i.e., sodium chloride) as ingredients thereof. In 
use, the salt substitutes of the present invention may be substituted in 
whole or in part for the common salt component of heretofore known edible 
compositions. 
The salt substitute may include the three essential components (set forth 
above) in the below indicated amounts: 
potassium chloride: from about 91 to about 59%, 
maltodextrin: from about 1 to about 40%, and 
cream of tartar: from about 0.1 to about 0.9%, wherein the percentage 
amounts are by weight based on the combined weight of said ingredients. 
As a general preference, the potassium chloride component is included in an 
amount from about 90 to about 69%, the maltodextrin component is included 
in an amount from about 10 to about 30%, and the cream of tartar component 
is included in an amount from about 0.1 to about 0.7%, wherein the 
percentage amounts are by weight based on the combined weight of the three 
essential components set forth above. 
More preferably, the potassium chloride is included in an amount from about 
85 to about 80%, the maltodextrin is included in an amount from about 15 
to about 20%, and the cream of tartar is included in an amount from about 
0.1 to about 0.5%, such percentages being by weight and on the aforesaid 
basis (i.e., the combined total weight of these three essential components 
being 100% by weight). 
For human consumption of the salt-substitute compositions, all ingredients 
employed should be humanly edible, e.g., Food Chemical Codex grade. 
The salt substitutes may be prepared from raw material ingredients having 
any suitable particle sizes. 
Preferably, the particle size of the potassium chloride employed is from 
about 20 to about 60 mesh (U.S. sieve size). Excellent tasting salt 
substitutes have also been prepared in accordance with the present 
invention employing food grade potassium chloride powder. 
The particular size potassium chloride may be selected to meet any 
particular end use application. For example, where "pretzel grade" salt 
substitutes (i.e., plus 35 mesh US sieve size) are desired, potassium 
chloride having a particle size greater than 35 mesh may be advantageously 
employed as the starting material. Where "shaker grade" (i.e., minus 35 to 
plus 60 mesh) is desired for the salt substitute, potassium chloride 
having a particle size from minus 35 to plus 60 mesh may advantageously be 
employed as the potassium chloride starting material. Where a "popcorn 
grade" (i.e., minus 60 mesh) size salt substitute is desired, the 
potassium chloride starting material may advantageously have a particle 
size of minus 60 mesh. 
Inasmuch as the herein preferred process for preparing the coated 
particulate salt substitutes may result in formation of some agglomerates 
or clusters of smaller particles, the as-prepared salt substitutes may 
have a broad particle size distribution. For some end uses, it has been 
found advantageous to size classify such salt substitutes to obtain more 
desirable particle size distributions for such uses. 
When prepared in accordance with the preferred preparation process 
therefor, the salt substitutes of the present invention are generally 
found to have, in the as-produced (i.e., non-crushed state), the following 
coating coverage expressed as approximate percent of the surface area 
(S.A.) of the KCl-containing core: 
Pretzel grade: at least substantially 100% S.A. 
Shaker grade: about 90 to about 95% S.A. 
Fines: about 80 to about 85% 
The as-produced salt substitutes may be used as is (with or without size 
classification) or, if desired, may be be subjected to size reduction 
(e.g., crushing) prior to use. Size reduction is advantageously employed 
where some of the particles or agglomerates formed in the as-produced 
state are oversize (i.e., larger than desired for a given end use). For 
example, as produced pretzel grade salt substitute particles may be 
crushed to form smaller salt substitute particles. When as-produced 
pretzel grade salt substitute particles were crushed to form shaker grade 
(i.e., minus 35 to plus 60 mesh) salt substitute particles, the latter 
were found to have from about 90 to about 95% of the surface area of the 
KCl-containing core coated with the maltodextrin/cream of tartar coating 
mixture. Salt-substitute fines (i.e., particles having a particle size of 
less than 60 mesh prepared by crusing larger as-produced particles of the 
salt-substitute have been found to have from about 60 to about 70% of the 
surface area of the KCl-containing core coated with the maltodextrin/cream 
of tartar coating mixture. Surprisingly, fines prepared by such crushing 
have been found to taste nearly as good as fines prepared directly, i.e., 
without crushing. 
Any suitable maltodextrin may be employed as the maltodextrin component. 
The maltodextrin employed is preferably a water-soluble maltodextrin 
having at least a major portion (e.g., slightly more than 50%, preferably 
about 60% or more) of one or more polysaccharides having a D.P. (i.e., 
degree of polymerization) of at least 10. More preferably, the 
maltodextrin employed is additionally a starch hydrolyzate of low 
sweetness having a low dextrose equivalent value of from about 5 to about 
20 more preferably about 5 to about 15) D.E. units, high water solubility 
with substantial freedom from haze and low hygroscopicity. The most 
preferred maltodextrin employed herein is that commercially available from 
Grain Processing Corporation (GPC), Muscatine, Iowa, under the designation 
MALTRIN.RTM. M100 maltodextrin. According to the "Typical Analysis" in GPC 
Bulletin 11011 entitled MALTRIN Maltodextrins & Corn Syrup Solids, M100 
maltodextrin has a D.E. of about 9-12 D.E. units and a "Carbohydrate 
Composition, % (db)" as follows: dextrose (1.0), disaccharides (4.0), 
trisaccharides (6.0) and "tetrasaccharides & higher" (89.0). According to 
GPC Product Data Sheet 6011 for MALTRIN M100 maltodextrin, the M100 has a 
"Typical Carbohydrate Profile (dry basis) in % as follows: monosaccharides 
(1%), disaccharides (4%), trisaccharides (6%), tetrasaccharides (5%) and 
"pentasaccharides & above" (84%). 
According to GPC Bulletin 9102 relating to "Carbohydrate Profile" of 
MALTRIN maltodextrins and corn syrup solids, M100 maltodextrin has the 
following "Typical Carbohydrate Profile": 
______________________________________ 
Saccharides-by Degree 
Amount % 
of Polymerization Average Range 
______________________________________ 
DP1 0.5 0.3-0.8 
DP2 2.7 2.3-2.9 
DP3 4.3 4.2-5.0 
DP4 3.7 3.3-4.1 
DP5 3.1 2.7-3.4 
DP6 5.0 0.7-6.0 
DP7 7.1 6.5-8.3 
DP8 4.5 4.2-5.3 
DP9 3.1 2.8-3.6 
DP10 1.6 0.6-2.9 
Above DP10 64.4 56.8-68.1 
______________________________________ 
The above GPC bulletins and data sheet are incorporated herein by 
reference. 
Maltodextrins suitable for use herein may be prepared, for example, in 
accordance with the methods disclosed in U.S. Pat. Nos. 3,560,343; 
3,663,369; 3,849,194; and 4,298,400. These patents are incorporated herein 
by reference. 
Cream of tartar suitably included herein is commercially available from 
McCormick & Co. (Baltimore, Md.). In general, cream of tartar is 
preferably included in an amount of about 0.33%. 
Advantageously, salt-substitute compositions of the present invention can 
be made as "salt-free" (i.e., free of sodium chloride) salt substitutes 
having highly suitable taste. Alternatively, in embodiments of the 
invention sodium chloride can be included in the salt-substitute 
particles, preferably in the coating mixture. In such embodiments sodium 
chloride can be included in any effective amount. The amounts of the 
components in these embodiments may be, for example: 
potassium chloride: from about 91 to about 19%, 
maltodextrin: from about 1 to about 40%, and 
cream of tartar: from about 0.1 to about 0.9%, 
sodium chloride: up to about 50% 
wherein the percentage amounts are by weight based on the combined weight 
of said components. 
As a general preference, the potassium chloride component is included in an 
amount from about 91 to about 19%, the maltodextrin component is included 
in an amount from about 10 to about 30%, the cream of tartar component is 
included in an amount from about 0.1 to about 0.7%, and the sodium 
chloride component is included in an amount from about 0.1% to about 50% 
wherein the percentage amounts are by weight based on the combined weight 
of the four components set forth above. 
More preferably, the potassium chloride is included in an amount from about 
85 to about 65%, the maltodextrin is included in an amount from about 15 
to about 20%, the cream of tartar is included in an amount from about 0.1 
to about 0.5%, and the sodium chloride is included in an amount from about 
0.1 to about 15%, such percentages being by weight and on the aforesaid 
basis (i.e., the combined total weight of these four components being 100% 
by weight). 
The salt substitutes of the present invention may be prepared, for example, 
by spraying an aqueous solution containing maltodextrin and cream of 
tartar (and, optionally, sodium chloride) onto an agitated bed of 
crystalline potassium chloride. The aqueous solution may contain any 
suitable concentrations of maltodextrin and cream of tartar (and of sodium 
chloride where included) and may be employed in any suitable amount 
relative to the amount of potassium chloride being coated such that the 
dextrose equivalent of the resulting coated composition is not more than 
10 D.E. units. As a general preference, the solution is a relatively 
dilute mixture (containing the maltodextrin in an amount of, for example, 
from about 25% to about 37%, based on the combined weight of the 
maltodextrin and water). 
Practice of the present invention is illustrated by the following 
nonlimiting examples. All parts and percentages given throughout this 
disclosure including the examples and claims appended hereto, are by 
weight unless otherwise indicated. 
Unless otherwise indicated, the taste panel results set forth in the 
examples resulted from the following taste test procedure. Each panelist 
touched his tongue sequentially to each taste sample, which was supported 
on a clean paper napkin, made his taste evaluation, and rinsed his mouth 
with water prior to so tasting each sample. Each panel included at least 
three panelists. The evaluation or rating system is set forth herein below 
.

EXAMPLE 1 
A composition of this invention containing potassium chloride, maltodextrin 
("MD") and cream of tartar ("CT") was prepared in this example. 
Maltodextrin M100 (Grain Processing Corporation), 20 parts, and cream of 
tartar (McCormick & Co.), 0.33 parts, were added with stirring to about 60 
parts of water to form an aqueous coating mixture or solution containing 
about 25% maltodextrin M100 and about 0.41% cream of tartar, balance water 
such % amounts based on the combined weight of MD and water. Stirring was 
continued until a substantially uniform solution having substantial 
freedom from haze was formed. 
To a Hobart Model No. N-50 blender equipped with an electrical heater, an 
insulation jacket and an agitator was added 79.67 parts of potassium 
chloride (Code 6307-granular, Mallinckrodt, Inc.). The resulting 
particulate bed of potassium chloride granules or crystals was agitated 
and heated to 120.degree. C. and thereafter the aqueous solution 
containing maltodextrin and cream of tartar was slowly sprayed onto the 
bed while continuing agitation thereof. Spraying was effected at a rate 
such that the temperature of the agitated KCl-containing bed was 
maintained at approximately 120.degree. C. throughout the spraying 
operation to effect continual removal of the resulting water vapor. 
After all the solution had been sprayed onto the agitated bed, agitation 
was continued for about 15 minutes to effect removal of additional water 
vapor. Thereafter, the resulting substantially dry, free-flowing salt 
substitute containing potassium chloride particles coated with the 
maltodextrin and cream of tartar was recovered and separated into three 
size classes using 60 mesh and 35 mesh screens (U.S. Standard Sieves). A 
sample of each size class of the recovered salt substitute was analyzed by 
photo-microscopy using 7-100x magnification and phase contrast 
illumination. 
Visual inspection of the photomicrographs showed the following approximate 
average surface area coating: 
plus 35 mesh ("pretzel grade") substantially 100% 
minus 35 to plus 60 mesh ("shaker grade") about 90 to about 95% 
minus 60 mesh ("fines" or "popcorn grade") about 80 to about 85% 
Visual observation (without magnification) of particles in each of the 
above three size classes showed that the salt substitute was substantially 
identical in appearance to sodium chloride of like size. Moreover, the 
size classes of each of the above salt substitutes were found to be 
substantially free-flowing and substantially nonhygroscopic. Samples of 
the shaker grade composition were subjected to a taste test for 
evaluation. Samples of comparative materials were included in the test. 
Results of the test are set forth in Table I. 
TABLE I 
______________________________________ 
TASTE PANEL RESULTS 
Taste Characteristics (a) 
Bitter- 
Source of Salti- Metal- Cool- After- 
Sweet- 
Taste Sample ness lic ing taste ness 
______________________________________ 
(I) Invention 
Example 1 1.67 1.17 0.42 0.63 0.83 
KCl 79.67% (Core) 
MD 20% (Coating) 
CT 0.33% (Coating) 
(II) Comparative 
Materials 
Sodium Chloride (b) 
1 0 0 0.5 0 
Potassium Chloride (c) 
1.33 2.33 2.5 2.33 0 
Cumberland Nu Salt (d) 
1.42 2.0 1.67 1.92 1.5 
Norcliff T No Salt (e) 
1 2.5 2.5 2.5 0 
L.S. Salt-Free (f) 
2.17 0.33 0.92 3.67 0.67 
Adolph's Salt-Sub (g) 
2.0 2.92 2.5 3.0 0 
Feather. Salt-Sub (h) 
1.33 1.5 2.17 1.92 0.5 
M.S. Salt-Sub (i) 
1.58 2.17 1.83 2.56 0.17 
"KCl Flo-Free Plus" (j) 
1.17 3.0 1.67 2.58 1.0 
______________________________________ 
(a) Each numerical result for each characteristic is the arithmetic 
average of each panelist's numerical rating made in accordance with the 
rating system set forth in Table II. 
(b) "Morton Blue Can", Morton Salt Co. (Div. of MortonNorwick Products, 
Inc.), Chicago, Illinois. 
(c) "6307 Granular", Mallinckrodt, Inc., St. Louis, Missouri. 
(d) ("Sweet 'N Low NuSalt" Cumberland Packing Corp., Brooklyn, NY) 
Approximate Analysis: 84% KCl, 15% dextrose, 0.08% "CT" (cream of tartar) 
0.7% insoluble matter, 1.5% water. Represented as containing less than 10 
mg of sodium per 100 g. 
(e) ("No Salt" - Norcliff Thayer, Inc., Tuckahoe, NY) Represented as 
containing KCl, potassium bitartrate, potassium glutamate, adipic acid, 
fumaric acid, polyethylene glycol 400, disodium inosinate and less than 1 
mg of sodium per 100 g. 
(f) ("Lawry's Seasoned SaltFree" - Lawry's Foods, Inc., Los Angeles, 
California.) Represented as containing KCl, dextrose, spices (including 
paprika and turmeric), onion, garlic, tricalcium phosphate, corn starch, 
disodium inosinate, diso dium guanylate, potassium bitartrate, natural 
flavor and less than 180 mg of sodium and 10,440 mg potassium per 100 g. 
(g) ("Adolph's Salt Substitute" - Adolph's Ltd., N. Hollywood, 
California.) Represented as containing KCl (97.1%), silicon dioxide, 
tartaric acid and less than 10 mg of sodium per 100 g. 
(h) ("Featherweight `K` Salt Substitute" - Chicago Dietetic Supply, Inc., 
LaGrange, Illinois.) Represented as containing KCl, glutamic acid, 
potassium glutamate, tricalcium phosphate and less than 5 mg of sodium an 
45 mg of potassium pe r 100 g. 
(i) ("Morton Seasoned Salt Substitute" - Morton Salt Co., Chicago, 
Illinois.) Represented as containing KCl, spices, sugar, fumaric acid, 
tricalcium phosphate, monocalcium phosphate and less than 20 mg of sodium 
per 100 g. 
(j) ("Potassium Chloride FCC FloFree Plus" - American International 
Chemical, Inc., Natick, Mass.) Represented as containing KCl (96%), 
silicon dioxide, monoammonium glutamate, malic acid and tricalcium 
phosphate. 
TABLE II 
______________________________________ 
RATING SYSTEM 
Meaning of 
Numerical Related Taste Characteristic 
Rating Saltiness All others 
______________________________________ 
0 Saltier than salt 
None 
1 High salt-like taste 
Low 
2 Medium salt-like taste 
Medium 
3 Low salt-like taste 
High 
4 No salt-like taste 
Overwhelming 
______________________________________ 
EXAMPLES 2 AND 3 
Compositions of this invention containing potassium chloride, maltodextrin 
("MD"), cream of tartar ("CT") and sodium chloride were prepared in these 
examples. The preparation procedure of Example 1 was repeated in each of 
these examples except as follows: In Example 2, sodium chloride (4 parts) 
was additionally added with the MD and CT to form the coating mixture or 
solution and the amount of potassium chloride employed was 75.67 parts. In 
Example 3, sodium chloride (15 parts) was additionally added with the MD 
and CT and the amount of potassium chloride employed was 64.67 parts. In 
each of these examples, the amount of water employed in the coating 
mixture was such that the concentration of MD therein was about 25-30% 
based on the total weight of MD and water. 
The approximate amounts of the components of the compositions of Examples 2 
and 3 are set forth below: 
______________________________________ 
Approximate Amount 
of Components (%) 
Components Ex. 2 Ex. 3 
______________________________________ 
Potassium chloride 
76 65 
Maltodextrin ("MD") 
20 20 
Cream of Tartar ("CT") 
0.33 0.33 
Sodium Chloride 4 15 
______________________________________ 
The results of visual inspection with respect to appearance relative to the 
appearance of sodium chloride were substantially the same for Examples 2 
and 3 as for Example 1 above. Samples of the shaker grade portion of each 
of the compositions of Example 2 and Example 3 were subjected to a taste 
test for evaluation. Samples of comparative materials were included in 
each test. Taste panel itemized evaluations by taste category for Example 
2 and Example 3 appear in Table III and Table IV, respectively, along with 
evaluations for the comparative materials. 
TABLE III 
______________________________________ 
TASTE PANEL RESULTS 
Taste Characteristics (a) 
Bitter- 
Source of Salti- Metal- Cool- After- 
Sweet- 
Taste Sample ness lic ing taste ness 
______________________________________ 
(I) Invention 
Example 2 1.33 1.17 0.75 1.17 0.67 
KCl 75.67% (Core) 
MD 20% (Coating) 
CT 0.33% (Coating) 
NaCl 4% (Coating) 
(II) Comparative 
Materials 
"Nu Salt" (b) 1.08 2.17 2.0 1.67 1.0 
(Cumberland 
Packing Corp.) 
Coated KCl-Containing 
1.58 1.67 0.92 1.67 0.5 
Composition (c) 
75% KCl (Core) 
20% MD (Coating) 
5% NaCl (Coating) 
Coated KCl-Containing 
1.25 0.75 0.58 1.08 1.33 
Composition (d) 
72% KCl (Core) 
20% MD (Coating) 
8% NaCl (Coating) 
Sodium Chloride 
1.0 0 0 0.67 0 
(Morton) 
______________________________________ 
(a) Each numerical result for each characteristic is the arithmetic 
average of each panelist's numerical rating made in accordance with the 
rating system set forth in Table II. 
(b) Approximate analysis: 84% KCl, 15% dextrose, 0.08 "CT" (Cream of 
Tartar), 0.7% insoluble matter, 1.5% water. 
(c) Prepared by spraying an aqueous solution containing 20 parts MALTRIN 
.RTM. M100 maltodextrin ("MD"), 5 parts NaCl and approximately 60 parts 
water onto an agitated bed of KCl (Code 6307 granular, Mallinckrodt, 
Inc.), 75 parts, maintain ed about 120.degree. C. and continuing agitatio 
at such temperature until the resulting coated particles were 
substantially dry. 
(d) Prepared as in note (c), except with different amounts of KCl and 
NaCl. 
TABLE IV 
______________________________________ 
TASTE PANEL RESULTS 
Taste Characteristics (a) 
Bitter- 
Source of Salti- Metal- Cool- After- 
Sweet- 
Taste Sample ness lic ing taste ness 
______________________________________ 
(I) Invention 
Example 3 1.13 0.75 0.5 0.5 1.38 
KCl 64.67% (Core) 
MD 20% (Coating) 
CT 0.33% (Coating) 
NaCl 15% (Coating) 
(II) Comparative 
Materials 
20% NaCl + 80% 
1.0 3.0 3.0 3.0 0 
KCl (b) 
50% NaCl + 50% 
1.13 2.75 1.75 2.25 0 
KCl (b) 
"Lite Salt" (c) 
1.25 2.75 1.75 3.0 0 
(Morton Salt Co.) 
Coated KCl-Containing 
1.25 0.63 0.63 0.63 1.0 
Composition (d) 
65% KCl (Core) 
20% MD (Coating) 
15% NaCl (Coating) 
Sodium Chloride 
1.0 0 0 0 0 
("7851 - Granular," 
Mallinckrodt, Inc.) 
______________________________________ 
(a) Each numerical result for each characteristic is the arithmetic 
average of each panelist 's numerical rating made in accordance with the 
rating system set forth in Table II. 
(b) 2component mixtures within numerical range disclosed in Frank et al., 
U.S. Pat. Nos. 3,514,296 and Re. 27,981, each prepared by thoroughly 
admixing granular NaCl and granular KCl in the indicated proportions unti 
a homogeneous product was attain ed. 
(c) Analysis: 49.5% NaCl, 49.5% KCl, 1% other (including calcium silicate 
magnesium carbonate, dextrose and potassium iodide. 
(d) Prepared by spraying an aqueous solution containing 20 parts MALTRIN 
.RTM. M100 maltodextrin ("MD"), 15 parts NaCl and approximately 60 parts 
water onto an agitated bed of KCl (Code 6307 granular, Mallinckrodt, 
Inc.), 65 parts, mainta ined about 120.degree. C. and continuing agitatio 
at such temperature until the resulting coated particles were 
substantially dry. 
As shown by the taste panel results in Table I, Table III and Table IV, the 
salt substitutes of the present invention, as illustrated by Examples 1-3, 
have been found to closely approach the taste of common salt (sodium 
chloride) and more closely approach such taste than the other comparative 
materials set forth therein in at least one taste characteristic. 
It is recognized that different end users may desire different levels of 
sodium chloride, and accordingly the best salt-substitute composition 
embodying this invention will depend on the desires of a given end user. 
In general, however, regarding "salt-free" compositions, the salt 
substitute set forth in Example 1 is contemplated to be the best 
embodiment of this invention; regarding NaCl-containing compositions, the 
salt substitute set forth in Example 2 above is contemplated to be the 
best embodiment from the standpoint of commercial attractiveness, while 
the composition set forth below is contemplated to be the best embodiment 
for overall taste appeal: 
______________________________________ 
Approximate Amount 
______________________________________ 
Core 
potassium chloride 71.67% 
Coating Mixture 
maltodextrin M100 20% 
cream of tartar 0.33% 
sodium chloride 8% 
______________________________________ 
It is contemplated that carrying out production of large-scale (e.g., 
commercial-size) quantities of the salt substitute of the present 
invention can best be effected using fluidized-bed fluidization for 
agitation of the potassium chloride particles, with a flow of warm air to 
remove the water vapor formed in the bed. 
BEST MODE CONTEMPLATED 
The best mode contemplated for carrying out this invention has been set 
forth in the above description, for example, by way of setting forth 
preferred materials and operating conditions, including but not limited to 
preferred ranges and values of amounts and other non-obvious variables 
material to successfully practicing the invention in the best way 
contemplated at the time of executing this patent application. 
It is understood that the foregoing detailed description is given merely by 
way of illustration and that many modifications may be made therein 
without departing from the spirit or scope of the present invention.