Patent Description:
The present disclosure is related to a low sodium salt substitute with potassium chloride.

Salt, or sodium chloride (NaCl), is well known. While salt imparts a desirable flavor to food, too much use can result in long term adverse health risks. Because of the proliferation of salt in prepared foods and other products found in grocery stores, many people exceed the average recommended daily intake. Exceeding the recommended daily intake of sodium is a significant risk factor in developing high blood pressure and a cause or contributing factor in the rising incidence of heart disease. As such, medical professionals and governmental authorities recommend a reduction in per capita salt consumption of from about <NUM> to <NUM> per day to a level of about <NUM> per day, which is equivalent to <NUM> of sodium.

The most recent Dietary Guidelines issued in the U. suggest a proposed consumption limit of <NUM> of sodium per day, and the American Heart Association even suggests a more stringent limit of <NUM> of sodium per day. The Institute of Medicine also recommends a potassium consumption limit of <NUM>,<NUM> per day. Typically, potassium consumption is less than half of that level.

Because of these and other reasons, there are a variety of salt substitutes on the market. One approach to production of salt substitutes involves combining sodium and potassium salts, or occasionally magnesium salts, in various ratios and adding a wide variety of other additives to this mix. The other additives are typically added to mask or at least partially reduce the metallic or bitter taste of potassium that has been associated with salt substitutes containing potassium. However, off flavors in salt substitutes have limited their widespread acceptance. <CIT> and <CIT> describe low sodium salt compositions. <CIT> and <CIT> describes salt substitute compositions.

In a first general aspect, a salt substitute precursor includes a mixture of water, potassium chloride and sodium chloride, a food grade acid, and an anticaking agent. A pH of the salt substitute precursor is between <NUM> and <NUM>, and the salt substitute precursor is a saturated or supersaturated solution, a suspension, or a slurry. The salt substitute precursor is free of a carrier selected from cereal flours and starches, fruit flours and starches, root flours and starches, monosaccharides, disaccharides, oligosaccharides, polysaccharides, and natural and artificial sweeteners.

Implementations of the first general aspect may include one or more of the following features.

The food grade acid may be citric acid. The anticaking agent may include at least one of sodium aluminosilicate, sodium ferrocyanide, potassium ferrocyanide, calcium carbonate, magnesium carbonate, tricalcium phosphate, and silicon dioxide. In some cases, the salt substitute precursor is a homogeneous solution. A pH of the salt substitute precursor is typically in a range between <NUM> and <NUM>. The salt substitute precursor may include less than <NUM> wt% water, less than <NUM> wt% water, less than <NUM> wt% water, or less than <NUM> wt% water.

In a second general aspect, a salt substitute includes a chloride salt, a food grade acid, and an anticaking agent. The salt substitute includes potassium chloride, and is in the form of a combined crystalline solid comprising particles including at least <NUM> wt% of the chloride salt, up to <NUM> wt% of the food grade acid, and up to <NUM> wt% of the anticaking agent. Each particle of the combined crystalline solid comprises a region consisting essentially of potassium chloride in direct contact with a region consisting essentially of sodium chloride. The salt substitute is free of a carrier selected from cereal flours and starches, fruit flours and starches, root flours and starches, monosaccharides, disaccharides, oligosaccharides, polysaccharides, and natural and artificial sweeteners.

Implementations of the second general aspect may include one or more of the following features.

In one implementation, the salt substitute includes at least <NUM> wt% of the chloride salt, up to <NUM> wt% of the food grade acid, and up to <NUM> wt% of the anticaking agent. In one implementation, the salt substitute includes at least <NUM> wt% of the chloride salt, up to <NUM> wt% of the food grade acid; and up to <NUM> wt% of the anticaking agent.

In some cases, the chloride salt includes at least <NUM> wt% potassium chloride. In some cases, the chloride salt includes <NUM> wt% to <NUM> wt% sodium chloride and <NUM> wt% to <NUM> wt% potassium chloride.

The food grade acid may include at least one of acetic acid, ascorbic acid, benzoic acid, citric acid, fumaric acid, lactic acid, malic acid, tartaric acid, succinic acid, lemon juice, hydrochloric acid, and phosphoric acid. In some cases, the salt substitute includes at least <NUM> wt% of the food grade acid (e.g., <NUM> wt% to <NUM> wt% of the food grade acid, or <NUM> wt% to <NUM> wt% of the food grade acid). The anticaking agent typically includes at least one of sodium aluminosilicate, sodium ferrocyanide, potassium ferrocyanide, calcium carbonate, magnesium carbonate, tricalcium phosphate, and silicon dioxide. The salt substitute may include at least <NUM> wt% or at least <NUM> wt% of the anticaking agent. An aqueous solution formed by dissolving the salt substitute in water having a pH of <NUM> yields a solution having a pH between <NUM> and <NUM>. The salt substitute is substantially free of a metallic taste.

In a third general aspect, making a salt substitute includes forming a salt substitute precursor, providing the salt substitute precursor to a centrifuge, and centrifuging the salt substitute precursor to yield a salt substitute in the form of a solid and a centrate. The salt substitute precursor includes a mixture of water, a chloride salt, a food grade acid, and an anticaking agent. The chloride salt includes potassium chloride and sodium chloride. The salt substitute precursor is a saturated or supersaturated solution, a suspension, or a slurry, the salt substitute precursor is free of a carrier selected from cereal flours and starches, fruit flours and starches, root flours and starches, monosaccharides, disaccharides, oligosaccharides, polysaccharides, and natural and artificial sweeteners, and a pH of the salt substitute precursor is between <NUM> and <NUM>. The salt substitute is in the form of a combined crystalline solid comprising particles, where each particle of the combined crystalline solid comprises a region consisting essentially of potassium chloride in direct contact with a region consisting essentially of sodium chloride.

Implementations of the third general aspect may include one or more of the following features.

The salt substitute may be washed with the centrate. A temperature of the salt substitute precursor provided to the centrifuge is typically less than <NUM> (<NUM> °F). A pH of the salt substitute precursor is typically between <NUM> and <NUM>.

<FIG> shows process <NUM> for preparing a salt substitute with potassium.

In <NUM>, a salt substitute precursor is formed. The salt substitute precursor includes water, a chloride salt, a food grade acid, and an anticaking agent. The chloride salt includes potassium chloride, and may also include sodium chloride. The salt substitute precursor may be formed by combining components including water, a chloride salt, a food grade acid, and an anticaking agent. Suitable food grade acids include organic acids and mineral acids. Examples of suitable organic food grade acids include acetic acid, ascorbic acid, benzoic acid, citric acid, fumaric acid, lactic acid, succinic acid, malic acid, tartaric acid, and compositions such as lemon juice that include one or more organic acids. Examples of suitable mineral acids include hydrochloric acid and phosphoric acid. Suitable anticaking agents include sodium aluminosilicate, sodium ferrocyanide, potassium ferrocyanide, calcium carbonate, magnesium carbonate, tricalcium carbonate, and silicon dioxide. In some embodiments, the salt substitute precursor consists of or consists essentially of a mixture of water, potassium chloride, a food grade acid, and an anticaking agent. As used herein, the phrase "consists essentially of" generally refers to a composition that includes at least <NUM> wt% of the components that follow the phrase. In one example, for a salt substitute precursor that consists essentially of a mixture of water, potassium chloride, a food grade acid, and an anticaking agent, these components make up at least <NUM> wt% of the salt substitute precursor. In some cases, the salt substitute precursor includes sodium, and the salt substitute precursor is formed by combining sodium chloride with other salt substitute precursor components. In some embodiments, the salt substitute precursor consists of or consists essentially of a mixture of water, potassium chloride, sodium chloride, a food grade acid, and an anticaking agent. In some embodiments, the salt substitute precursor is free or substantially free of a carrier. As used here, "carrier" generally refers cereal flours or starches (such as wheat flour and rice flour), fruit flour or starches (such as banana flour), root flours or starches (such as potato flour and tapioca flour), monosaccharides, disaccharides, oligosaccharides, polysaccharides (such as maltodextrin), and natural and artificial sweeteners (such as honey, cane sugar, beet sugar, and Stevia), and "substantially free" of a carrier refers to <NUM> wt% or less of a carrier. The salt substitute precursor may include one or more additional components, such as one or more mineral salts. Examples of suitable mineral salts include magnesium chloride and calcium chloride.

Forming the salt substitute precursor includes mixing the components of the salt substitute precursor to yield a homogenous solution or a mixture including suspended solids. Mixing the components of the salt substitute precursor may occur at any temperature above a freezing point and below a boiling point of the salt substitute precursor. In some cases, mixing the components of the salt substitute precursor occurs at a temperature between ambient temperature and <NUM> (<NUM> °F). In some examples, mixing the components of the salt substitute precursor occurs at a temperature between -<NUM> (<NUM> °F) and <NUM> (<NUM> °F), between <NUM> (<NUM> °F) and <NUM> (<NUM> °F), or between <NUM> (<NUM> °F) and <NUM> (<NUM> °F).

Forming the salt substitute precursor typically includes heating the components of the salt substitute precursor. The salt substitute precursor may be heated to a boiling temperature of the salt substitute precursor. In some cases, the salt substitute precursor is heated to a temperature of at least <NUM> (<NUM> °F) or at least <NUM> (<NUM> °F). In certain cases, the salt substitute precursor is heated to a temperature of at least <NUM> (<NUM> °F), at least <NUM> (<NUM> °F), or at least <NUM> (<NUM> °F). The salt substitute precursor may be heated to a temperature suitable to achieve a total dissolved and suspended solids content of <NUM> wt% to <NUM> wt%, <NUM> wt% to <NUM> wt%, <NUM> wt% to <NUM> wt%, or <NUM> wt% to <NUM> wt% total solids.

Mixing the salt substitute precursor, heating the salt substitute precursor, or mixing and heating the salt substitute precursor typically occurs for a length of time sufficient to form a homogenous solution, a suspension, or a slurry. In some cases, the salt substitute precursor is heated and mixed for a length of time in a range between <NUM> and <NUM> minutes, between <NUM> and <NUM> minutes, between <NUM> minutes and <NUM> minutes, between <NUM> minutes or <NUM> minutes, or between <NUM> minutes and <NUM> minutes.

The salt substitute precursor may include <NUM> wt% to <NUM> wt%, <NUM> wt% to <NUM> wt%, <NUM> wt% to <NUM> wt%, <NUM> wt% to <NUM> wt%, or <NUM> wt% to <NUM> wt% food grade acid. In some cases, the salt substitute precursor includes <NUM> wt% to <NUM> wt%, <NUM> wt% to <NUM> wt%, <NUM> wt% to <NUM> wt%, <NUM> wt% to <NUM> wt%, or <NUM> wt% to <NUM> wt% anticaking agent.

A pH of the salt substitute precursor may be less than <NUM>, less than <NUM>, less than <NUM>, or less than <NUM>. In some cases, a pH of the salt substitute precursor is between <NUM> and <NUM>, between <NUM> and <NUM>, between <NUM> and <NUM>, between <NUM> and <NUM>, between <NUM> and <NUM>, between <NUM> and <NUM>, between <NUM> and <NUM>, or between <NUM> and <NUM>. The salt substitute precursor may be a homogeneous solution, or may include suspended solids. In some cases, the salt substitute precursor is a saturated or supersaturated solution. In one example, the solids content of the salt substitute precursor exceeds the saturation point by at least <NUM> wt%. The salt substitute precursor may include <NUM> wt% to <NUM> wt%, <NUM> wt% to <NUM> wt%, or <NUM> wt% to <NUM> wt% total solids. In one example, the salt substitute precursor includes <NUM> to <NUM> wt% total solids. The salt substitute precursor typically includes less than <NUM> wt% water. In some examples, the salt substitute precursor includes less than <NUM> wt%, less than <NUM> wt%, less than <NUM> wt%, or less than <NUM> wt% water. In some examples, the salt substitute precursor includes <NUM> wt% to <NUM> wt% water.

For a salt substitute precursor including, consisting of, or consisting essentially of a mixture of water, potassium chloride, a food grade acid, and an anticaking agent, suitable amounts of these components include <NUM> wt% to <NUM> wt% water, <NUM> wt% to <NUM> wt% potassium chloride, <NUM> wt% to <NUM> wt% food grade acid, and <NUM> wt% to <NUM> wt% anticaking agent. However, embodiments include all combinations of various component ranges disclosed herein.

For a salt substitute precursor including, consisting of, or consisting essentially of a mixture of water, potassium chloride, sodium chloride, a food grade acid, and an anticaking agent, suitable amounts of these components include <NUM> wt% to <NUM> wt% water, <NUM> wt% to <NUM> wt% potassium chloride, <NUM> wt% to <NUM> wt% sodium chloride, <NUM> wt% to <NUM> wt% food grade acid, and <NUM> wt% to <NUM> wt% anticaking agent. However, embodiments include all combinations of various component ranges disclosed herein.

In <NUM>, the salt substitute precursor from <NUM> is centrifuged to yield a centrate and a salt substitute in the form of a solid. The salt substitute precursor may be provided to the centrifuge continuously or intermittently via a conduit. A temperature of the salt substitute precursor provided to the centrifuge is typically above -<NUM> (<NUM> °F) and up to <NUM> (<NUM> °F). In some cases, the salt substitute precursor is at ambient temperature before centrifuging. Suitable centrifuges include but are not limited to pusher centrifuges, disc stack centrifuges, decanter centrifuges, and basket centrifuges. The salt substitute may be in the form of a solid cake or in particulate form. The salt substitute typically includes at least <NUM> wt% total solids or at least <NUM> wt% total solids. In some cases, the salt substitute includes <NUM> wt% to <NUM> wt% total solids. A water content of the salt substitute is typically less than <NUM> wt%, less than <NUM> wt%, or less than <NUM> wt%. Thus, the salt substitute with less than <NUM> wt%, less than <NUM> wt%, or less than <NUM> wt% water can be prepared from the salt substitute precursor without the addition of heat to remove the water.

The centrate from <NUM> typically has a solids content between <NUM> wt% and <NUM> wt%, or between <NUM> wt% and <NUM> wt%. A pH of the centrate is typically in a range between <NUM> and <NUM> or between <NUM> and <NUM>, for example, between <NUM> and <NUM>, or between <NUM> and <NUM>.

In <NUM>, the salt substitute is washed. Washing the salt substitute typically includes contacting the salt substitute with a wash liquid including water, with or without one or more other solvents. The wash liquid may include one or more additives. In some embodiments, the wash liquid includes a food grade acid, such as citric acid. In one example, the centrate is collected and used as the wash liquid. When the centrate is used as the wash liquid, salt substitute precursor components remaining in the centrate may be added to the salt substitute, thereby increasing recovery of the components in the salt substitute precursor. The salt substitute formed during <NUM> may be washed while the salt substitute is being formed. That is, <NUM> and <NUM> may occur at the same time.

In <NUM>, the salt substitute is dried to yield a dry salt substitute. Drying the salt substitute may include heating the salt substitute to reduce a water content of the salt substitute to less than <NUM> wt%, less than <NUM> wt%, less than <NUM> wt%, less than <NUM> wt%, or less than <NUM> wt%. Examples of suitable dryers include fluid bed dryers, rotary dryers, flash dryers, belt dryers, microwave dryers, and tray dryers.

In <NUM>, the salt substitute is milled. Milling may include forming particles or reducing a particle size of the salt substitute.

In <NUM>, the salt substitute is sifted.

In <NUM>, the salt substitute is packaged.

The salt substitute is in crystalline form. The salt substitute includes, consists of, or consists essentially of a chloride salt, a food grade acid, and an anticaking agent. In some cases, the salt substitute may be a chemically homogeneous composition that includes, consists of, or consists essentially of potassium chloride or ionic components thereof (e.g., potassium ions and chloride ions), citric acid or ionic components thereof (e.g., citrate and hydrogen ions), and an anticaking agent or ionic components thereof (e.g., anions, cations, conjugate acids, or conjugate bases of the anticaking agent). In some cases, the salt substitute includes, consists of, or consists essentially of potassium chloride or ionic components thereof, sodium chloride or ionic components thereof (e.g., sodium ions and chloride ions), citric acid or ionic components thereof, and an anticaking agent or ionic components thereof. For salt substitutes including potassium chloride and sodium chloride, the salt substitute is typically a combined crystalline solid in the form of particles, where each particle includes a region consisting of or consisting essentially of potassium chloride in direct contact with a region consisting of or consisting essentially of sodium chloride.

As used herein with respect to content in a salt substitute precursor or salt substitute, a component is understood to include its ionic and nonionic forms. As used herein, "potassium chloride" is understood to include any combination of potassium chloride, potassium ions, and chloride ions); "citric acid" is understood to include any combination of citric acid and its conjugate base(s) (e.g., citrate) and hydrogen or hydronium ions; "sodium chloride" is understood to include any combination of sodium chloride, sodium ions, and chloride ions); and "anticaking agent" is understood to include any combination of the anticaking agent, and its nonionic and ionic forms, including its conjugate acid(s), base(s), or both.

In some embodiments, the salt substitute includes at least <NUM> wt% citric acid. In one example, the salt substitute includes <NUM> wt% to <NUM> wt% citric acid. In some examples, the salt substitute includes <NUM> wt% to <NUM> wt%, <NUM> wt% to <NUM> wt%, <NUM> wt% to <NUM> wt%, <NUM> wt% to <NUM> wt%, <NUM> wt% to <NUM> wt%, <NUM> wt% to <NUM> wt%, or <NUM> wt% to <NUM> wt% citric acid. In some examples, the salt substitute includes at least <NUM> wt%, at least <NUM> wt%, or at least <NUM> wt% potassium chloride. The salt substitute may include <NUM> wt% to <NUM> wt%, <NUM> wt% to <NUM> wt%, <NUM> wt% to <NUM> wt%, <NUM> wt% to <NUM> wt%, or <NUM> wt% to <NUM> wt% of the anticaking agent.

In some cases, the salt substitute includes, consists of, or consists essentially of potassium chloride, food grade acid, an anticaking agent, and sodium chloride. The salt substitute typically includes up to <NUM> wt% or up to <NUM> wt% food grade acid. As used herein, "up to" refers to "up to and including. " In one example, "up to <NUM> wt%" includes values of <NUM> wt% and less. The salt substitute can include up to <NUM> wt%, up to <NUM> wt%, up to <NUM> wt%, up to <NUM> wt%, up to <NUM> wt%, up to <NUM> wt%, or up to <NUM> wt% food grade acid. In some cases, an amount of food grade acid in the salt substitute is <NUM>% or less or <NUM>% or less of the food grade acid in the salt substitute precursor. The chloride salt may include <NUM> wt% to <NUM> wt% potassium chloride and <NUM> wt% to <NUM> wt% sodium chloride, or <NUM> wt% to <NUM> wt% potassium chloride and <NUM> wt% to <NUM> wt% sodium chloride. The salt substitute may include <NUM> wt% to <NUM> wt% of the anticaking agent. The salt substitute typically has a particle size in a range of <NUM> to <NUM>. The particle size can be adjusted by altering processing conditions or milling the salt substitute to achieve a size desired for an intended application. A density of the salt substitute is typically in a range between <NUM> pounds/cubic foot (<NUM> grams/cubic centimeter) and <NUM> pounds/cubic foot (<NUM> grams/cubic centimeter).

The salt substitute, when dissolved in water having a pH of <NUM>, typically yields a solution having a pH between <NUM> and <NUM>, between <NUM> and <NUM>, or between <NUM> and <NUM>.

In some cases, one or more of the operations in <FIG> may be omitted. That is, one or more of the operations in <FIG> may be optional. In some examples, <NUM>, <NUM>, <NUM>, or any combination thereof may be omitted. In certain cases, one or more of the operations depicted in <FIG> is replaced or combined with another operation, the order of one or more the operations is interchanged, two or more operations occur simultaneously or continuously, an additional operation is added, or any combination thereof.

The salt substitute described herein may be used as a substitute for salt (i.e., sodium chloride), or in addition to or blended with sodium chloride. The salt substitute is advantageously substantially free of a metallic taste. The salt substitute described herein may be used in a variety of applications as table salt, inclusion in processed foods such as snack foods, baked goods, to season meats and poultries, and for other food items that have included salt.

Example <NUM>. In this example, <NUM> gallons of water was added to a batching tank. The water was <NUM> (<NUM> °F) when added. <NUM> (<NUM> pounds) of potassium chloride was added to the water to yield a slurry. <NUM> (<NUM> pounds) of magnesium carbonate was added to the slurry. <NUM> (<NUM> pounds) of citric acid was added to the slurry. The pH was tested to be <NUM>. The slurry was held for <NUM> hour, during which time the temperature fell to between <NUM> (<NUM> °F) and <NUM> (<NUM> °F). After <NUM> hour hold time, <NUM> (<NUM> pounds) of sodium chloride was added to the slurry, and the pH was retested and found to be <NUM>. The slurry was <NUM> wt% solids. The slurry was then provided to a pusher centrifuge (BP Littleford, Model S-<NUM> Centrifuge) and dried.

<FIG> show energy dispersive X-ray spectroscopy (EDS) and scanning electron microscopy (SEM) images, respectively, of the salt substitute of Example <NUM>. The salt substitute is in the form of a combined crystalline solid comprising particles <NUM>. In <FIG>, red portions <NUM> of particles <NUM> correspond to potassium, and green portions <NUM> of particles <NUM> correspond to sodium. Thus, particles <NUM> include regions <NUM> consisting essentially of potassium chloride and regions <NUM> consisting essentially of sodium chloride, with regions <NUM> and <NUM> in direct contact. The scale bars in <FIG> are <NUM> and <NUM>, respectively. The magnification in <FIG> is 150x.

Example <NUM>. In this example, <NUM> gallons of water was added to a batching tank. The water was <NUM> (<NUM> °F) when added. <NUM> (<NUM> pounds) of potassium chloride, which included <NUM> wt% or <NUM> pounds of magnesium carbonate, was added to the water to yield a slurry. <NUM> (<NUM> pounds) of citric acid was added to the slurry. The pH was tested to be <NUM>. The slurry was held for <NUM> hour, during which time the temperature fell to <NUM> (<NUM> °F). After <NUM> hour hold time, <NUM> (<NUM> pounds) of sodium chloride was added to the slurry, and the pH was retested and found to be <NUM>. The slurry was <NUM> wt% solids. The slurry was then provided to a pusher centrifuge (BP Littleford, Model S-<NUM> Centrifuge) and dried.

<FIG> show EDS and SEM images, respectively, of the salt substitute of Example <NUM>. The salt substitute is in the form of a combined crystalline solid comprising particles <NUM>. In <FIG>, red portions <NUM> of particles <NUM> correspond to potassium, and green portions <NUM> of particles <NUM> correspond to sodium. Thus, particles <NUM> include regions <NUM> consisting essentially of potassium chloride and regions <NUM> consisting essentially of sodium chloride, with regions <NUM> and <NUM> in direct contact. The scale bars in <FIG> are <NUM> and <NUM>, respectively. The magnification in <FIG> is 150x.

Example <NUM>. In this example, <NUM> (<NUM> lbs) of potassium chloride, <NUM> (<NUM> lbs) of magnesium carbonate, and <NUM> (<NUM> lbs) of citric acid were mixed in <NUM> (<NUM> lbs) of water and blended at <NUM> (<NUM> °F) to yield a slurry. The slurry contained <NUM>% solids, and the pH was <NUM>. The slurry was held in suspension by tank agitation. The slurry was fed to a pusher centrifuge at <NUM>/s (<NUM> lb/min), and a solid cake was created at <NUM>/s (<NUM> lb/min) and <NUM> wt% moisture. The cake was further dried in an infrared oven to reduce the moisture content to less than <NUM> wt%. The salt substitute was sampled for taste, and reflected a clean profile with little to no metallic aftertaste.

Example <NUM>. In this example, <NUM> (<NUM> lbs) of potassium chloride, <NUM> (<NUM> lbs) of sodium chloride, <NUM> (<NUM> lbs) of magnesium carbonate, and <NUM> (<NUM> lbs) of citric acid were mixed in <NUM> (<NUM> lbs) of water and blended at <NUM> (<NUM> °F). The slurry contained <NUM> wt% solids, and the pH was <NUM>. The slurry was held in suspension by tank agitation. The slurry feed rate to the pusher centrifuge was <NUM>/s (<NUM> lb/min), and a solid cake was created at <NUM>/s (<NUM> lb/min) at <NUM>% moisture. The cake was further dried in an infrared oven to reduce the moisture content to less than <NUM> wt%. The salt substitute was sampled for taste, and reflected a clean profile with little to no metallic aftertaste.

Table 1A lists components used to prepare Salt Substitutes A-O, as well as properties of the salt substitute precursor, the salt substitute, and the centrate. Examples <NUM> and <NUM> correspond to Tests D and E, respectively, in Table <NUM>. Table 1B lists components used to prepare Salt Substitutes P-U, as well as properties of the salt substitute precursor, the salt substitute, and the centrate. The procedure used to prepare Salt Substitutes A-U generally corresponds to procedures described in Examples <NUM>-<NUM>. For Salt Substitutes A-O, the salt substitute precursor was held for <NUM> hour between <NUM> (<NUM> °F) and <NUM> (<NUM> °F) before centrifugation. Salt Substitutes L1-L3 differed by the temperature of the slurry provided to the centrifuge, with temperatures of <NUM> (<NUM> °F), <NUM> (<NUM> °F) and <NUM> (<NUM> °F), respectively. Salt Substitutes P1-P9 differed by the length of the hold time in the slurry before centrifugation. The amount of citric acid (i.e., citric acid plus citrate) in Salt Substitutes N, O, and S was measured three times, with the average result being <NUM> ppm by weight (<NUM> wt%), <NUM> ppm by weight (<NUM> wt%), and <NUM> ppm (<NUM> wt%), respectively.

Table <NUM> lists RO-TAP test results (particle size distribution by weight in US20-US200 Mesh) for <NUM> grams of Salt Substitutes M and O. Table <NUM> lists RO-TAP test results (particle size distribution by weight in US20-US400 Mesh) for <NUM> grams of Salt Substitutes P-T.

Table <NUM> lists average bulk density (tapped and untapped) for <NUM> of Salt Substitutes P-T in g/cm<NUM> and lb/ft<NUM>. The bulk density ranges from about <NUM> (<NUM> lb/ft<NUM>) to about <NUM> (<NUM> lb/ft<NUM>) (tapped and untapped) for these samples, which is similar to the reported ranges of various types of commercially available sodium chloride.

Comparative Example <NUM>. Water (<NUM> pounds, <NUM>) was heated to <NUM> °F (<NUM>) in a stirred, jacketed kettle. To the heated water, potassium chloride (<NUM> pounds, <NUM>) and sodium chloride (<NUM> pounds, <NUM>) were added, stirred, and dissolved. Next, citric acid (<NUM> pounds, <NUM>) was added followed by the slow addition of maltodextrin (<NUM> pounds, <NUM>) in small amounts, which dissolved slowly into the solution. The pH of the formulation was measured at <NUM>. The completed solution was then transferred to a stainless steel vessel, through which it was pumped into the spray dryer. The spray-dried formulation was packed and stored in plastic, resealable bags.

<FIG> show EDS and SEM images, respectively, of the salt substitute of Comparative Example <NUM>. The salt substitute is in the form of homogenous particles <NUM>, where red portions of particles <NUM> correspond to potassium, and green portions of particles <NUM> correspond to sodium. Particles <NUM> do not include regions consisting essentially of potassium chloride and regions consisting essentially of sodium chloride in direct contact. The scale bars in <FIG> are <NUM> and <NUM>, respectively. The magnification in <FIG> is 150x.

Claim 1:
A salt substitute precursor comprising:
water;
a chloride salt, wherein the chloride salt comprises potassium chloride and sodium chloride;
a food grade acid; and
an anticaking agent,
wherein a pH of the salt substitute precursor is between <NUM> and <NUM>, the salt substitute precursor is a saturated or supersaturated solution, a suspension, or a slurry, and the salt substitute precursor is free of a carrier selected from cereal flours and starches, fruit flours and starches, root flours and starches, monosaccharides, disaccharides, oligosaccharides, polysaccharides, and natural and artificial sweeteners.