Most non-dairy beverages in the market already take advantage of potassium-based salts to stabilize proteins in their formulations. If sodium is high, blends of potassium and sodium can be used as direct substitutions. Development of truly sodium free options are also a possibility.
- Sodium reduction for tomato/vegetable-based beverages and fruit concentrates
- Potassium ions for electrolyte replacement
- Products that are fully soluble in beverages while providing heart-healthy minerals magnesium and potassium
- Potassium based systems for buffering and stability