[According to the WHO (World Health Organisation), the top killer in Malaysia in the year 2010 was coronary heart disease which constitutes 22,701 deaths that year. This is 22.18% of the total fatalities recorded that encompasses the likes of heart attacks and other coronary problems.]

*Potassium chloride (KCl)

It taste bitter to some people. By increasing intake of potassium may benefit somebut could harm certain subpopulations (e.g., those with certain medical conditions or taking certain medications)

*Calcium chloride (CaCl₂), magnesium chloride (MgCl₂), and magnesium sulfate (MgSO₄)

It still taste salty but with many off-tastes. The bitter taste of MgSO₄ are usually perceived only at high levels. CaCl₂ can cause irritations on the tongue.

*Salts with altered crystal structure

Porous and star-shaped structures, created by manipulating the salt drying process, allow greater salty taste with smaller amounts of salt.

2.) The use of flavour enhancer.

*Monosodium glutamate (MSG) and other glutamates.

No pleasant taste in itself, but enhances salty tastes. It imparts the taste of umami. Other glutamate salts such as monopotassium glutamate or calcium diglutamate may further reduce sodium.

*Yeast extracts and hydrolyzed vegetable protein.

Often contains MSG, but is seen as a “natural” alternative to MSG use. The meaty taste limit potential uses.

*Nucleotides (including inosine- 5′-monophosphate (IMP) and guanosine-5′-monophosphate)

Imparts the taste of umami. Found to act synergistically with glutamates to enhance salty tastes in some foods.

*Herbs and spices.

Provides other flavoring characteristics and may help alleviate blandness following salt removal.

*Amino acids, especially arginine and related compounds.

L-Arginine is reported to enhance the saltiness of foods with low to moderate levels of salt, practical uses are not clear.

3.) Optimize the physical form of salt

This is to make the food taste more bio-available, hence less amount of salt is needed to provide the same degree of saltiness.

Flake type of salt is more functional in protein solubilisation, binding and increasing the pH.

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For surface applications of salt to foods (e.g., on potato chips), changing the size of salt particles can make it possible to provide the same salt taste with a lower amount of salt. Dissolution of salt in the mouth is needed to impart a salt taste, but ordinary salt particles often do not dissolve completely. Changing the size of salt particles can help improve dissolution and thereby increase the salt taste of the salt.

2.) Gradual Reduction Without Consumers’ Knowledge:

This is an attractive strategy for reducing salt in foods while maintaining their acceptability, and several food manufacturers are reported to have already undertaken it. It seems likely for many foods that at some point further reductions may not be possible while maintaining consumer palatability. Determination of where the point of limited reductions resides will vary by food item and is a focus of industry research during the reformation process.

3.) Use of Low-Sodium Foods and Ad Libitum Salt:

Reduction of sodium intake may be achieved by reducing salt in food and permitting people to use a salt shaker to add back to the food as much salt as desired (i.e., ad libitum salt use).

4.) Use of Other Flavours or Flavouring Techniques to Reduce the Need for Added Salt:

It is possible to replace some of the salt in foods with other taste or flavour compounds or through other flavour strategies or techniques. Some of these compounds or strategic elements may be added, whereas others may be created during food preparation.