It’d depend on the food in question. The analysis however was under the assumption of it being additive, i.e. typical fortification.
I’m not a baker or a cow farmer so I don’t know in what situations salt can be replaced with potassium chloride. I think in a lot of cases potassium chloride should be able to be added with limited issues as saltier things tend to taste better.
I misread:
It’d depend on the food in question. The analysis however was under the assumption of it being additive, i.e. typical fortification.
I’m not a baker or a cow farmer so I don’t know in what situations salt can be replaced with potassium chloride. I think in a lot of cases potassium chloride should be able to be added with limited issues as saltier things tend to taste better.