Factory Supplier Food Grade KCI Food Additive Potassium Chloride KCL99% K52% CAS 7447-40-7

  Potassium Chloride 

What is Potassium Chloride    

Potassium chloride, with the chemical formula KCl and molecular weight 74.55, is an inorganic chloride. It is typically a colorless cubic crystal. Its melting point is 790℃, boiling point 1500℃, and density 1.988 g/cm³. It is hygroscopic and prone to caking. It is readily soluble in water, with solubility increasing with temperature; the aqueous solution is neutral and has a salty taste.

Potassium chloride can be extracted from potassium hydrates, carnallite, and potassium salts, as well as from brine. It can also be manufactured through crystallization from solution, flotation, or electrostatic separation from suitable minerals. Its uses include being a raw material for manufacturing potassium salts such as potassium carbonate and potassium hydroxide, and for metallic potassium; it is used as a diuretic and to prevent potassium deficiency; it is added to food to supplement potassium nutrition; and it is used as a flux in the molten electrolysis of magnesium chloride to prepare magnesium. Additionally, it can be used as a tissue softener, analytical reagent, standard reagent, and buffer.

Feature

Provides Potassium and Electrolyte Balance: Potassium chloride is a highly bioavailable potassium source, effectively replenishing the body's essential potassium ions and maintaining intracellular fluid osmotic pressure and acid-base balance. Potassium ions participate in nerve impulse transmission, muscle contraction, and heart rhythm regulation, and are a key electrolyte for maintaining vital functions.

Salty Substitute and Sodium Reduction Function: Potassium chloride produces a salty taste similar to sodium chloride and can be used as a partial substitute for table salt, reducing the sodium content in food without significantly altering the taste. Its salty taste has a slightly bitter or metallic aftertaste and is often used in combination with other seasonings or flavor modifiers to optimize flavor.

Process Improvement: In meat products, potassium chloride can partially replace sodium chloride's water-retaining and elasticizing functions, improving product texture. In some fermented foods, it acts as an electrolyte to regulate the fermentation process and can also be used as a coagulant in the processing of soy protein products.

Applications

Low-sodium salt and healthy seasonings: Used as a core ingredient in the production of low-sodium salt, reduced-sodium soy sauce, and low-sodium condiments to meet the sodium reduction needs of hypertensive patients and healthy individuals. In sports drinks and electrolyte supplements, it serves as a potassium source to quickly replenish electrolytes lost during exercise.

Meat products and biomimetic foods: Used in low-sodium ham, sausages, and other processed meat products, maintaining water retention and slicing properties while reducing sodium. In biomimetic foods such as plant-based meat, it simulates the electrolyte environment of meat, improving texture and flavor.

Food processing and special diets: Used as a coagulant in tofu production to regulate the coagulation rate of soy protein and improve texture. In infant formula and foods for special medical purposes, it serves as a precisely controlled potassium fortifier.

Fermentation and preservation aids: Used as a fermentation aid in certain cheeses and fermented sausages to regulate microbial activity. It can be used for mild preservation treatment of fruits and vegetables, assisting in freshness through osmotic pressure.

Product Parameters

For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin