Food · Sweeteners
Low-Sodium Salt (KCl-Blended)
減塩タイプ食塩 (Genen-taipu shokuen)
Also known as: Genen-taipu shokuen, Low-sodium salt, Reduced-sodium salt, KCl-blended salt, Potassium chloride salt, 減塩塩, 減塩タイプ, 減塩 食塩
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| Category | Food |
|---|---|
| Japanese labeling name | 食塩 減塩タイプ — 調味料不使用 / 調味料含む |
| Common Japanese notations | 減塩塩, 減塩タイプ食塩, 減塩タイプ, ハーフソルト, 減塩 |
| Origin | Low-sodium / reduced-sodium salt — **typically 50% NaCl + 50% KCl (potassium chloride)** to reduce sodium intake while preserving salty taste; sometimes blended with **glutamate or other umami amino-acids** ('調味料含む' grade — flavor-additive grade) to mask bitter KCl aftertaste; without-additive grade ('調味料不使用') retains pure KCl character; principal Japanese producers include Ajinomoto Hakari Soruto, others; **target consumer: hypertension-management, 厚生労働省 (Ministry of Health, Labour and Welfare)-recommended-sodium-reduction household, hospital-diet** |
| Typical functions | Hypertension-management household salt — most-positioned cardiovascular-care food, Hospital-diet and clinical-nutrition salt, Sodium-reduced foodservice (medical-care meals), Sodium-reduced processed-food raw material (low-sodium ham/sausage, low-sodium soy sauce), Health-positioned consumer retail (>30% sodium reduction claim category) |
| Regulatory status in Japan | **Sodium-reduction claims are regulated under FFC (Foods with Function Claims) and Foods for Specified Health Use (Tokuho) systems.** **'Genen' (減塩) label requires ≥25% sodium reduction vs. comparable-product baseline (CAA Foods Labeling guidance).** Potassium-content disclosure required (KCl is a food additive subject to PIC labeling). **CAUTION: KCl can be problematic for kidney-impaired patients — many low-sodium salts carry warning labels.** |
Low-sodium salt (減塩タイプ食塩) is Japanese reduced-sodium salt — typically 50% NaCl + 50% KCl. Two grades: **without-additive (調味料不使用)** retains pure KCl, **with-additive (調味料含む)** uses glutamate to mask KCl bitter note. **'Genen' label requires ≥25% sodium reduction.** **CAUTION: kidney-impaired patients should consult physician.**
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Health-positioned low-sodium salt retail (Ajinomoto, etc.)
- Medical-channel low-sodium salt B2B
- Sodium-reduced processed-food OEM raw material (soy sauce, miso, ham)
Ingredient profile
Reduced-sodium salt — 50% NaCl + 50% KCl, with or without glutamate flavor-additive.
OEM applications
Hypertension-management household.
Hospital-diet and clinical-nutrition salt.
Medical-care foodservice.
Sodium-reduced processed food (low-sodium soy sauce, low-sodium miso, low-sodium ham).
Health-positioned retail.
For OEM: low-sodium retail, medical B2B, sodium-reduced processed-food raw material.
Regulatory classification in Japan
**'Genen' label requires ≥25% sodium reduction (CAA Foods Labeling guidance).**
FFC (Foods with Function Claims) and Tokuho systems for sodium-reduction claims.
Potassium-content disclosure required.
**CAUTION: KCl can be problematic for kidney-impaired patients — many products carry warning labels.**
Regulatory classification in other markets
| EU | EFSA permits sodium-reduction claims under Reg 1924/2006. **Salt-substitute warning for renal patients required in some markets.** |
|---|---|
| USA | **FDA permits 'low-sodium' (≤140mg/svg) and 'reduced-sodium' (25%-less-than-baseline) labels.** KCl is GRAS. |
| China | Sodium-reduction is national policy priority. Established market. |
| Korea | Established sodium-reduction market. |
Market reference formulations
Example finished products will be added after verification.
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Quick answers
- What is Low-Sodium Salt (KCl-Blended)?
- Low-sodium salt (減塩タイプ食塩) is Japanese reduced-sodium salt — typically 50% NaCl + 50% KCl. Two grades: **without-additive (調味料不使用)** retains pure KCl, **with-additive (調味料含む)** uses glutamate to mask KCl bitter note. **'Genen' label requires ≥25% sodium reduction.** **CAUTION: kidney-impaired patients should consult physician.**
- What is the regulatory status of Low-Sodium Salt (KCl-Blended) in Japan?
- **Sodium-reduction claims are regulated under FFC (Foods with Function Claims) and Foods for Specified Health Use (Tokuho) systems.** **'Genen' (減塩) label requires ≥25% sodium reduction vs. comparable-product baseline (CAA Foods Labeling guidance).** Potassium-content disclosure required (KCl is a food additive subject to PIC labeling). **CAUTION: KCl can be problematic for kidney-impaired patients — many low-sodium salts carry warning labels.**
- What products typically use Low-Sodium Salt (KCl-Blended)?
- Health-positioned low-sodium salt retail (Ajinomoto, etc.) / Medical-channel low-sodium salt B2B / Sodium-reduced processed-food OEM raw material (soy sauce, miso, ham)
- Where does Low-Sodium Salt (KCl-Blended) come from?
- Low-sodium / reduced-sodium salt — **typically 50% NaCl + 50% KCl (potassium chloride)** to reduce sodium intake while preserving salty taste; sometimes blended with **glutamate or other umami amino-acids** ('調味料含む' grade — flavor-additive grade) to mask bitter KCl aftertaste; without-additive grade ('調味料不使用') retains pure KCl character; principal Japanese producers include Ajinomoto Hakari Soruto, others; **target consumer: hypertension-management, 厚生労働省 (Ministry of Health, Labour and Welfare)-recommended-sodium-reduction household, hospital-diet**
- What is the INCI / JSCI labeling name for Low-Sodium Salt (KCl-Blended)?
- JSCI: 食塩 減塩タイプ — 調味料不使用 / 調味料含む
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — 減塩タイプ食塩 (KCl配合) 調味料不使用 / 調味料含む
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.