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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add low sodium sea salt primarily as a flavor enhancer and preservative in …
What it is
Low sodium sea salt is a blend of sea salt (sodium chloride) and usually potassium chloride. It is designed to provide a salty flavor with less sodium than regular salt. Sea salt is obtained by evaporating seawater, leaving behind salt and trace minerals.
Why it's used
Manufacturers add low sodium sea salt primarily as a flavor enhancer and preservative in foods. It is used to reduce the overall sodium content of products while maintaining a salty taste. It can be found in a variety of processed foods, including frozen meals, snacks, and condiments.
Health notes
Both sodium chloride (salt) and potassium chloride are Generally Recognized As Safe (GRAS) by the FDA. JECFA has evaluated sodium chloride, and JECFA has also evaluated potassium chloride and did not set a numeric limit (ADI not specified). High sodium intake is a public health concern, as it can contribute to high blood pressure; the FDA Daily Value for sodium is 2,300 mg. Using low sodium sea salt can help consumers reduce their sodium intake. Increased potassium intake can help offset the effects of sodium on blood pressure.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.