I/We Claim:
1. A low-sodium salt composition comprising:
a) sodium chloride;
b) potassium chloride;
c) citric acid; and
d) tri-sodium citrate,
wherein citric acid to tri-sodium citrate has a weight ratio in a range of 0.75:1 to 1.45:1.
2. The low-sodium salt composition as claimed in claim 1, wherein citric acid
has a weight percentage in a range of 1.5-2% with respect to the
composition.
3. The low-sodium salt composition as claimed in claim 1, wherein tri-
sodium citrate has a weight percentage in a range of 1.5-2% with respect to
the composition.
4. The low-sodium salt composition as claimed in claim 1, wherein the
composition further comprises at least one anti-caking agent.
5. The low-sodium composition as claimed in claim 4, wherein the at least one anti-caking agent is silica.
6. The low-sodium salt composition as claimed in claim 1, wherein sodium chloride has a weight percentage in a range of 50-56.5% with respect to the composition.
7. The low-sodium salt composition as claimed in claim 1, wherein potassium chloride has a weight percentage in a range of 35-44.5% with respect to the composition.
8. A process for preparing the low-sodium salt composition as claimed in claim 1, said process comprising:

a) contacting sodium chloride, and potassium chloride, to obtain a first mixture;
b) contacting the first mixture to tri-sodium citrate, to obtain a second mixture; and

c) contacting the second mixture to citric acid, to obtain the low-sodium salt composition.
9. A process for preparing the low-sodium salt composition as claimed in
claim 4, said process comprising:
a) contacting sodium chloride, and potassium chloride, to obtain a first mixture;
b) contacting the first mixture to tri-sodium citrate, to obtain a second mixture;
c) contacting the second mixture to citric acid, to obtain a third mixture; and
d) contacting the third mixture to the at least one anti-caking agent, to obtain the low-sodium salt composition.
10. An edible product comprising:
a) at least one food matrix; and
b) a low-sodium salt composition comprising: (i) sodium chloride; (ii) potassium chloride; (iii) citric acid; and (iv) tri-sodium citrate, wherein citric acid to tri-sodium citrate has a weight ratio in a range of 0.75:1 to 1.45:1.

11. The edible product as claimed in claim 10, wherein the at least one food matrix is selected from a group consisting of baked food matrix, roasted food matrix, fried food matrix, ready-to-eat food matrix, extruded food products, fruit-pulp-based processed food matrix, juices, soups, and topical seasonings.
12. The process for preparing the low-sodium salt composition as claimed in claim 8, said process comprising:
a) drying sodium chloride, potassium chloride, citric acid, and tri-sodium citrate independently at a temperature in a range of 80-200℃ for a time period in a range of 1-20 hours, to obtain dried sodium chloride, dried potassium chloride, dried citric acid, and dried tri-sodium citrate;

b) grinding the dried sodium chloride, the dried potassium chloride, the dried citric acid, and the dried tri-sodium citrate independently, to obtain ground sodium chloride, ground potassium chloride, ground citric acid, and ground tri-sodium citrate;
c) sieving the ground sodium chloride, the ground potassium chloride, the ground citric acid, and the ground tri-sodium citrate independently through 420 µ and retaining on 150 µ to obtain sieved sodium chloride, sieved potassium chloride, sieved citric acid, and sieved tri-sodium citrate;
d) contacting the sieved sodium chloride, and the sieved potassium chloride for a time period in a range of 3-10 minutes, to obtain a first mixture;
e) contacting the first mixture to the sieved tri-sodium citrate for a time period in a range of 3-10 minutes, to obtain a second mixture; and
f) contacting the second mixture to the sieved citric acid for a time period in a range of 3-10 minutes, to obtain the low-sodium salt composition.
13. The process for preparing the low-sodium salt composition as claimed in claim 9, said process comprising:
a) drying sodium chloride, potassium chloride, citric acid, and tri-sodium citrate independently at a temperature in a range of 80-200℃ for a time period in a range of 1-20 hours, to obtain dried sodium chloride, dried potassium chloride, dried citric acid, and dried tri-sodium citrate;
b) grinding the dried sodium chloride, the dried potassium chloride, the dried citric acid, and the dried tri-sodium citrate independently, to obtain ground sodium chloride, ground potassium chloride, ground citric acid, and ground tri-sodium citrate;
c) sieving the ground sodium chloride, ground potassium chloride, ground citric acid, and ground tri-sodium citrate independently through 420 µ and retaining on 150 µ to obtain sieved sodium

chloride, sieved potassium chloride, sieved citric acid, and sieved tri-sodium citrate;
d) contacting the sieved sodium chloride, and the sieved potassium chloride for a time period in a range of 3-10 minutes, to obtain a first mixture;
e) contacting the first mixture to the sieved tri-sodium citrate for a time period in a range of 3-10 minutes, to obtain a second mixture;
f) contacting the second mixture to the sieved citric acid for a time period in a range of 3-10 minutes, to obtain a third mixture; and
g) contacting the third mixture to the at least one anti-caking agent, to obtain the low-sodium salt composition.