Abstract: A process for making a liquid low-sodium food-grade salt (100), wherein a mixture (20) contains water (1), sodium chloride (2) at an amount set between 14% and 26% by weight, alimentary acceptable anions (4) selected among carbonate, iodate, acetate, ascorbate, citrate, propionate, tartrate and sorbate ions at a concentration between 0.1% and 5% by weight. This reduce the electrostatic forces between sodium ions and chloride ions, increasing the ionic mobility with respect to a solution containing the same amount of NaCl only. This increases the tastefulness of the mixture, i.e. it provides a stronger perception of the salty taste by a subject. Moreover, the mixture can undergo to diffusion (17) of a gas (7), which increases kinetic energy and, therefore, further increases ionic mobility.

Abstract: An antifreeze composition comprising one or more metal chlorides, in particular, calcium chloride and magnesium chloride, and a solution having an alkaline pH in which at least one of the following ions is dissolved: Bromide (Br?), Bicarbonate (HCO3?), Borate (BO33?), Silicate (SiO3?), Fluoride (F?), Iodine (I?). this composition is capable of providing an effective antifreeze action, for example on roads, airstrips and vehicle windows, also in conditions of extremely cool temperatures. In fact, the composition remains in the liquid state even at very low temperature reducing, in particular, the environmental impact with respect to the solutions of prior art. This is possible because the interaction existing between a metal bivalent ion 10, such as Ca2+, or Mg2+, and a chloride ion (Cl?) 20, in the antifreeze composition brings the ions at a high balancing distance “R”. This is due to the presence of at least one weak ion 15, for example Bicarbonate (HCO3?), Borate (BO33?), Iodine (I?), Fluoride (F?), etc.