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.