INS 508 is potassium chloride (KCl), an inorganic salt that is used to replace some of the sodium in 'low-sodium' or 'lite' salt products, as a gelling agent and acidity regulator in processed foods, and as a potassium source in sports drinks and infant formula. It is the main reason a packet of low-sodium salt tastes salty without the sodium hit. It is generally vegan and is permitted by FSSAI for specified food categories.
Quick Facts
INS Number
508
E-Number
E508
Category
Acidity Regulator
Veg Status
Vegan
FSSAI Status
Permitted by FSSAI
JECFA ADI
Not specified (1979)
Chemical Name
potassium chloride (KCl)
What is INS 508?
INS 508 is potassium chloride (KCl), an inorganic salt that is used to replace some of the sodium in 'low-sodium' or 'lite' salt products, as a gelling agent and acidity regulator in processed foods, and as a potassium source in sports drinks and infant formula. It is the main reason a packet of low-sodium salt tastes salty without the sodium hit.
Why brands add it
Brands use it because potassium chloride tastes salty (though with a slightly metallic edge that gets more noticeable above about 30% of the total salt) and contributes potassium, which is the mineral most Indian diets do not get enough of. In low-sodium salt blends (typically 70 to 75% sodium chloride plus 25 to 30% potassium chloride), it cuts the sodium load by a quarter without losing the salty taste. In processed meats, breads, namkeen, and chips it replaces a portion of the salt for the same reason. In sports drinks and oral rehydration solutions it provides electrolyte potassium. In some cheese and tofu products it works as a gelling salt rather than a flavour ingredient.
Where you'll find it
INS 508 commonly shows up on Indian packets in these categories:
low-sodium and 'lite' salt products (typically 25-30% potassium chloride blended with sodium chloride)
reduced-sodium processed meats and sausages
reduced-sodium chips, namkeen, and savoury snacks
sports drinks and oral rehydration solutions
infant formula (as a potassium-source mineral)
some processed cheese and tofu (as a gelling salt)
specialty diet foods and meal-replacement products
Veg or non-veg? - Vegan
Food-grade potassium chloride is either mined from natural sylvinite and carnallite mineral deposits (and purified by recrystallisation) or produced by reacting potassium hydroxide with hydrochloric acid. No animal product is used in either route.
FSSAI status and JECFA evaluation
FSSAI: Permitted by FSSAI as an acidity regulator, gelling agent, salt substitute, and mineral nutrient under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 for specified food categories with category-specific limits. Low-sodium salt products marketed in India are formulated under this provision (the iodised-salt regulation does not currently include a separate low-sodium-salt category, but KCl-blended salt products are permitted under the broader food-additive provision).
JECFA: Group ADI 'not limited' for hydrochloric acid and its potassium, magnesium, and ammonium salts (which includes INS 508 potassium chloride), per the JECFA 1979 evaluation (TRS 648). The basis is that these salts are freely ionisable and the ADI was originally established for the chloride anion; the potassium cation is an essential dietary mineral (WHO adequate intake for adults is about 3,510 mg per day). EFSA's 2019 re-evaluation of E507 hydrochloric acid, E508 potassium chloride, E509 calcium chloride, and E511 magnesium chloride reaffirmed the ADI 'not limited' position and concluded there is no safety concern at the reported food-additive use levels.
Also known as
On packets, in recipes, and in conversation, INS 508 is also called:
Is INS 508 (potassium chloride) safe? Is low-sodium salt safe for kidney patients?+
For most healthy adults, low-sodium salt blends (typically 70-75% sodium chloride plus 25-30% potassium chloride) are a sensible step to cut sodium intake. JECFA placed potassium chloride at ADI 'not limited' (1979 evaluation, TRS 648) and EFSA's 2019 re-evaluation reaffirmed this position, meaning a numerical limit on food-additive use is not considered necessary at typical exposure levels. The serious caveat is for kidney patients and people on specific medications. The dose math: 1 g of a 25%-potassium-chloride salt substitute contains about 250 mg of potassium chloride, which works out to roughly 131 mg of potassium ion (K+). A 5 g (one teaspoon) serving therefore adds about 655 mg of K+. WHO adequate intake for healthy adults is about 3,510 mg K+ per day, so 1 teaspoon adds about a fifth of that. For people with advanced chronic kidney disease (stages 4-5), the daily potassium restriction is typically 2,000-3,000 mg, so the same teaspoon adds 20-30% of the day's limit, which is meaningful. The WHO 2025 guideline on the use of lower-sodium salt substitutes recommends adults in the general population switch to lower-sodium salt substitutes for the cardiovascular benefit, but explicitly excludes people with kidney impairments or other conditions that compromise potassium excretion. So: do NOT switch to a low-sodium salt without consulting your doctor first if you have advanced chronic kidney disease, severe heart failure, are taking potassium-sparing diuretics (such as spironolactone, eplerenone, amiloride, or triamterene), are taking potassium supplements, or have adrenal insufficiency. The risk is concentrated in those identifiable groups, not in the general population.
Is INS 508 vegetarian?+
Vegan. Food-grade potassium chloride is either mined from natural sylvinite and carnallite mineral deposits (and purified by recrystallisation) or produced by reacting potassium hydroxide with hydrochloric acid. No animal product is used in either route.
Is INS 508 permitted by FSSAI?+
Permitted by FSSAI as an acidity regulator, gelling agent, salt substitute, and mineral nutrient under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 for specified food categories with category-specific limits. Low-sodium salt products marketed in India are formulated under this provision (the iodised-salt regulation does not currently include a separate low-sodium-salt category, but KCl-blended salt products are permitted under the broader food-additive provision).
What is INS 508 used for?+
Brands use it because potassium chloride tastes salty (though with a slightly metallic edge that gets more noticeable above about 30% of the total salt) and contributes potassium, which is the mineral most Indian diets do not get enough of. In low-sodium salt blends (typically 70 to 75% sodium chloride plus 25 to 30% potassium chloride), it cuts the sodium load by a quarter without losing the salty taste. In processed meats, breads, namkeen, and chips it replaces a portion of the salt for the same reason. In sports drinks and oral rehydration solutions it provides electrolyte potassium. In some cheese and tofu products it works as a gelling salt rather than a flavour ingredient.
Is INS 508 (also written as E508) the same thing?+
Yes. INS 508 (the Codex International Numbering System used by FSSAI) and E508 (the European E-number system) refer to the same compound. The digits are identical for almost all common additives. Indian packets may show either form, or the common name (potassium chloride).
This page summarises FSSAI's permission status and JECFA's scientific evaluation. It is not medical or dietary advice. Manufacturer ingredient sourcing can vary, especially for source-dependent additives - the Indian veg/non-veg dot logo on the pack is the brand's declaration. For health decisions, consult a doctor or registered dietitian.