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Salt Substitute

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Salt Substitute healthy?

Salt Substitute scores 83/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This salt substitute is minimally processed and contains a simple ingredient list, primarily composed of potassium chloride.

How processed is Salt Substitute?

Salt Substitute is NOVA Group 1: Unprocessed or Minimally Processed Foods.

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Salt Substitute

Morton
83 Good

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Morton Salt, Inc.
Category Condiments
Summary

This salt substitute is minimally processed and contains a simple ingredient list, primarily composed of potassium chloride. The presence of a few additives, such as fumaric acid and monocalcium phosphate, is typical for this type of product to enhance functionality. Despite these additives, the product maintains a low level of processing, contributing to its relatively high score.

Key ingredients 4

Potassium chloride
Neutral

Potassium chloride is used as a salt substitute to reduce sodium intake. It provides potassium, an essential mineral that supports heart and muscle function. However, excessive intake can lead to hyperkalemia, especially in individuals with kidney issues.

Risks

Excessive consumption may lead to hyperkalemia, which can be dangerous for individuals with kidney problems or those taking certain medications.

Benefits

Provides potassium, which is essential for maintaining normal heart and muscle function and can help balance electrolytes.

See more about Potassium chloride →
Fumaric acid
Neutral

Fumaric acid is a food additive used to enhance flavor and acidity. It is generally recognized as safe and is naturally found in some fruits and vegetables. Its use in small amounts in food products is not associated with significant health risks.

Benefits

Acts as a flavor enhancer and acidity regulator, contributing to the taste profile of food products.

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Monocalcium phosphate
Neutral

Monocalcium phosphate is used as a leavening agent in baking and as a source of calcium and phosphorus. It is considered safe for consumption in regulated amounts. It helps improve the texture and volume of baked goods.

Benefits

Provides calcium and phosphorus, which are essential for bone health, and acts as a leavening agent in baking.

See more about Monocalcium phosphate →
Silicon dioxide
Neutral

Silicon dioxide is used as an anti-caking agent to prevent clumping in powdered foods. It is naturally occurring and considered safe for consumption. It does not contribute any nutritional value but ensures product consistency.

Benefits

Prevents clumping in powdered products, ensuring consistent texture and ease of use.

See more about Silicon dioxide →

Processing

Group 1 · Minimally processed

Unprocessed or Minimally Processed Foods

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