KCl costs about 5 times more than NaCl. And it has a bitter aftertaste. Makes it less desirable for pumping up processed food with salt to make it tasty and cheap. Potassium Chloride will still extend shelf-life like Sodium Chloride will, but if spaghettios and chef chef boyardee were to taste bitter I doubt children would eat it. Might be acceptable in cup ramen where the savory artificial chicken flavor might cover up the KCl bitterness.
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