S & P Ingredient Development, LLC

Dole Fresh Vegetables, Inc.

Bud Antle, Inc.

Frank E Davis

Stephen C Jens

Serafin Albarran

Ignacio Barajas

Maximino Corral

Raul Machuca

Sambasiva Rao Chigurupati

Richard L Bascou

Carlos Uribe Meza

Gabriel Fuentes Villasenor

Jorge Alejo

Whit Frans

Daniel Albarran

James S Brophy

Jose De Jesus Valdez

Edgar Enrique Valdivia Rodriguez

Kevin Nash

Manuel Magana

Chris Trotter

Ignacio R Figueroa

Manuel Maldonadod Magana

Dennis Jonny Castillo

Jose Roman

Carlos Meza

Gabriel Villasenor

Terry Young

Making a salt substitute includes forming a salt substitute precursor, providing the salt substitute precursor to a centrifuge, and centrifuging the salt substitute precursor to yield a salt substitute in the form of a solid and a centrate. The salt substitute precursor includes water, a chloride salt, a food grade acid, and an anticaking agent. The chloride salt includes potassium chloride. A pH of the salt substitute precursor is between 2 and 4, and the salt substitute precursor is a saturated or supersaturated solution, a suspension, or a slurry. The salt substitute includes a chloride salt, a food grade acid, and an anticaking agent. The salt substitute includes potassium chloride and is in the form of a crystalline solid including at least 95 wt % of the chloride salt, up to 1 wt % of the food grade acid, and up to 1 wt % of the anticaking agent.

Low sodium salt substitute with potassium chloride

Growing community of inventors

Oakbrook Terrace, IL, United States of America

Frank E Davis