Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use lower sodium sea salt to reduce the sodium content of foods, which …
What it is
Lower sodium sea salt is a salt substitute made by blending potassium chloride with sodium chloride (table salt). Sea salt is harvested from evaporated seawater. The blending process aims to reduce the overall sodium content while retaining a salty flavor.
Why it's used
Manufacturers use lower sodium sea salt to reduce the sodium content of foods, which is a common goal for health-conscious product development. It provides a salty taste similar to regular salt. It is found in a variety of processed foods, including frozen meals, sauces, and baked goods.
Health notes
Lower sodium sea salt is generally recognized as safe (GRAS) by the FDA when used as intended. Potassium chloride, a primary component, is a common nutrient. While reducing sodium intake is recommended by health organizations to support cardiovascular health, the FDA has not set specific upper intake levels for sodium itself. JECFA has evaluated potassium chloride and set an acceptable daily intake.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.