What is Potassium Chloride?
Potassium chloride, or KCl, is the salt of potassium available as an odorless, white solid, or a nearly colorless crystalline powder. It is primarily used in the production of potassium compounds. KCl is often utilized as a salt replacement in preparation of low-sodium foods and baked goods.
Potassium chloride naturally occurs in the mineral sylvite, though KCl is produced via flotation or fractional crystallization of source minerals.
Potassium chloride functions to prevent high blood pressure as well as bone degeneration, and aids in healthy muscular and nerve function.
KCl is composed of a molecule of chlorine and a molecule of potassium.
KCl is used as a nutrition enhancer, salt substitute, food for yeast, and flavor enhancer in many products. In baking formulations, if salt is replaced by potassium chloride, the sugar, acid, starch, and fat content must be adjusted to compensate. However, potassium chloride does not impart quite as great a flavor to baked products as salt. Though when salt and potassium chloride are blended, flavor can be intensified while still yielding a low or reduced-sodium product. In fact, when paired with sodium chloride, potassium chloride exhibits improved baking qualities, as well as a greater salt flavor. Replacing sodium with potassium chloride does not have adverse affects on flavor when blended up to 30% in breads and other bread-like products.
Rich in potassium. K is the primarily cation in most body tissue, enabling proper nerve function and muscle contraction. Therefore, those affected by nerve or muscle dysfunction can be prescribed potassium chloride injections, or oral supplements can be used to counteract spasms or other functional issues.
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