| abstract |
A low sodium edible salt composition comprises, based on dry weight of ingredients, 0-50% NaCl, 45-99.5% KCl and at least 0.5% additives, which comprise at least one edible nucleotide monophosphate salt and at least one member other than the nucleotide monophosphate salt selected from the group consisting of low organic acid, low organic acid salt, phosphoric acid, phosphate salt, a magnesium salt, sugar and burnt sugar. The additives have the effect of countering the bitter taste of KCl. |