Assertion: potassium chloride's taste | /r/HasProperty | improved
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Source sentences:
text: Similarly, Arciszewski and others (1983) found that the relatively bad taste of the sodium‐free KCl (70% to 98%)‐based salt substitute could be improved by employing a combination of glutamate, sugar, and food acid: 0.5% to 10% monopotassium glutamate (MPG), 1% to 20% nonreducing sugar such as sucrose, and 0.3% to 15% adipic acid, causing a further fine taste improving effect.