My diet:

E508 Potassium chloride

E508Acidity regulatorsOrigin: Mineral
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The short answer
Potassium chloride (E508) stands in for part of the table salt in low-sodium foods. It is an approved mineral. People who must limit potassium, including many with kidney disease, should not treat it as a free pass.
Use in moderation

Safe in small amounts; may bother some people or raise blood sugar.

E-numberE508
Comes fromMineral
What it doesAcidity regulators
Glycemic index—
Daily limitNot set
Also calledPotassium chloride, KCl

Rules by country

🇺🇸 US FDAApproved
🇪🇺 European UnionApproved
🇨🇦 Health CanadaApproved
CaliforniaNo extra rules

Potassium chloride is GRAS in the US and approved in the EU and Canada as a salt replacer, gelling agent and yeast food. People with kidney disease or on certain blood-pressure drugs can be told to limit potassium, so the salt shaker is not automatically an upgrade.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

It tastes salty, then bitter and metallic if you use too much. Food companies blend it with sodium chloride so a soup can claim less sodium without tasting obviously wrong. It also firms gels and feeds yeast.

Where it comes from: Potassium chloride is a mineral salt, purified from mined potash deposits. Low-sodium table salts mix it with ordinary sodium chloride.

Why it’s in food

  • Replaces some table salt
  • Firms gels
  • Feeds yeast
  • Seasoned low-sodium broths

Often found in

Low-sodium saltSoupsFrozen mealsSports drinksBreadCheese

Also listed as: Potassium chloride, KCl

Health & gut impact

Blood pressureBenefit

Swapping some sodium for potassium is one of the diet changes clinicians use for blood pressure. The food is not a drug.

WHO guideline on sodium and potassium intake

KidneysConcern

Kidneys that cannot clear potassium can let blood levels rise to a dangerous point. That is why renal diets often ban salt substitutes.

NKF guidance on potassium and salt substitutes

Salt, with the caveat on the label

For your pantry
Pantry staple

Half-potassium salt blend

Read the label if a clinician has limited your potassium.

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Pantry staple

Herb seasoning

Flavor without adding potassium chloride.

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Pantry staple

Citrus pepper

A salt-free finish for vegetables and fish.

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What can I use instead?

Herbs, citrus and less salt

Ratio: To taste

Best for: Cooking without a potassium salt

Ordinary salt, used less

Ratio: A smaller pinch

Best for: When potassium must stay low

Related

More acidity regulators:

Acetic acid E260Acetic acid (E260) is the acid that makes vinegar sour. Diluted in food it is considered safe. The hazard is the concentrated factory form, not a splash of vinegar.Generally safeCalcium carbonate E170Calcium carbonate (E170) is ground limestone, the same calcium found in antacids. It adds calcium to plant milks and flour and is very safe.Generally safeCalcium chloride E509Calcium chloride (E509) is a salty calcium salt that firms tofu, cheese curds and pickles. It is considered safe at food doses. Too much tastes bitter, which is why recipes use a little.Generally safeCalcium citrates E333Calcium citrates (E333) are a calcium salt of citric acid. Food makers use them to firm produce and buffer acidity, and the same salt is a common calcium supplement. They are considered safe.Generally safe

Common questions

Can everyone use potassium chloride instead of salt?

No. People with kidney disease, and some people on heart or blood-pressure medicines, are often told to avoid potassium salt substitutes. Ask a clinician if that might be you.

Is Potassium chloride safe?

Use in moderation (78/100). Potassium chloride is GRAS in the US and approved in the EU and Canada as a salt replacer, gelling agent and yeast food. People with kidney disease or on certain blood-pressure drugs can be told to limit potassium, so the salt shaker is not automatically an upgrade.

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Scientific sources & regulatory citations
  • 21 CFR 184.1622 (US FDA)
  • EFSA OpenFoodTox: E508
  • WHO guideline on sodium and potassium intake
  • NKF guidance on potassium and salt substitutes

INS 508 · CAS 7447-40-7