The invention allows for a reduction in the amount of sodium chloride applied to a food product, without adversely affecting the taste of the food product. Sodium chloride particles with bi-modal particle size distribution are combined with particles of another edible salt with a particle size distribution peak that falls between the bi-modal peaks of the sodium chloride particles. In this way, any off-flavors exhibited by the other edible salt are masked by the initial and final pure sodium chloride saltiness flavors provided by the composition.
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