Low-sodium salt has had some sodium replaced with potassium chloride, which tastes salty but is bitter when heated. The exact sodium content varies, but it is typically less than that of regular salt.

We present an experimental Raman study on how the addition of sodium chloride to CO2-hydrate-forming systems inhibits the hydrate formation thermodynamically. For this purpose, the molar enthalpy of ...

Influences of partial replacement of sodium chloride with potassium chloride, potassium lactate and calcium ascorbate on quality characteristics of cooked pork ham during cold storage.