tastes less saltier than salty double distilled water as can be seen from table 2 mixtures including 10 to 60 of the lysine monohydrochloride with potassium hydrochloride had the desired taste both in dry form and in solution these mixtures also had an acid ph between about 5 5 and 6 3 depending upon the amount of lysine monohydrochloride table 3 shows different concentrations of a thirty weight percent 30 lysine monohydrochloride to potassium chloride mixture dry mixed which is then dissolved in water used in taste tests by a taste panel of 3 people as can be seen the mixture can be used in an amount up to about 30 by weight in water to produce the desired salty taste table 3______________________________________30 wt lys kclcont in water ph taste comment______________________________________10 6 04 salty clear sol 20 6 02 salty clear sol 30 6 02 salty clear sol 40 5 90 irritates saturated25 100 kcl 7 62 irritates clear sol 25 100 7 11 standard blurrednacl sol ______________________________________ no other amino acid tested including glutamic acid glutamic acid monohydrochloride glycine glycine monohydrochloride and lysine monohydrate provided the masking of the potassium taste the optimal concentration of lysine monohydrochloride in the mixture was about thirty percent 30 by weight in example 3 based upon taste tests a preference test was conducted in which 38 panelists participated and tasted four dry samples in random order the samples were 1 70 30 wt potassium chloride crystalline lysine monohydrochloride which is the subject of the current application 2 commercially available morton salt.