Salt substitute

Salt substitutes or Salt substitutes are chemical compounds that are used to flavor replacement of sodium chloride in the diet foods for low-sodium diet.

Are used inter alia

• Glutamate such as monosodium glutamate, monopotassium glutamate, Calciumdiglutamat, monoammonium glutamate, Magnesiumdiglutamat
• Dikaliumguanylat
• Succinic acid salts
• Potassium tartrate
• Potassium chloride
• Magnesium chloride

Because the potassium content of potassium salts is the electrolyte balance of the body affected, so that the substitutes can also lead to health problems, including kidney failure. Also Glutamate can potentially lead to health problems, such as that discussed China Restaurant Syndrome.

As additives among other cyano complexes such as Natriumhexacyanidoferrat (II) ( E 535, Natriumhexacyanoferrat (II), sodium ferrocyanide ) Kaliumhexacyanidoferrat (II ) (E 536, potassium hexacyanoferrate ( II) potassium ferrocyanide ) and Calciumhexacyanidoferrat (II ) (E 538 Calciumhexacyanoferrat (II) Calciumferrocyanid ) is used. The salts are permitted in small quantities as artificial anti-caking agent, releasing agent and stabilizer for salt and salt substitutes. The substitute is often iodized kitchen salt.

To obtain the flowability and 10 g / kg of silicic acid ( silica ( quartz sand) ) and their salts, such as calcium silicate, magnesium silicate, talc, potassium aluminum silicate, calcium aluminum silicate is used.

There are also "plant " Salt substitutes in use, but in which also mostly salts and glutamate are the main ingredient, added fats, dried vegetables, spices and additives.

• Seasonings
• Table salt
• Substitute food