Excessive sodium intake is increasingly detrimental to health, driving the urgent need for effective salt reduction strategies in food industry.Hollow salts with unique phys. structures can enhance sodium perception efficiency in the oral cavity.This study utilizes konjac glucomannan (KGM) to stabilize hollow structure formation while improving sodium retention and availability.However, single strategies alone are insufficient to balance salt reduction and sensory quality, so we integrated a new multi-pathway salt reduction strategy based on KGM as a hollow salt stabilizer, using KCl as a substitution for NaCl and citric acid (CA) as a saltiness enhancer and bitterness masking agent.The results showed that 0.75 % KGM contributed to forming smaller hollow spherical structures with lower bulk d., promoting rapid dissolution of salt particles in saliva and their retention on tongue surface, which enhanced perception efficiency.Simultaneously, KCl provided similar saltiness without destroying the crystal structure of hollow salts, which presented porous structures at 30 % substitution.Interestingly, KGM could hinder K+ release to suppress bitterness.Encapsulation with CA increased Na contents on salt particle surfaces, enhancing saltiness perception while effectively reducing bitterness.Saltiness enhancement effect peaked when CA was added at 1.0 %.These KGM/KCl/CA particles, combining optimized phys. structures and multi-taste interactions, dissolved rapidly in saliva, improved sodium content and distribution, and synergistically enhanced saltiness perception and mouthfeel.This study provides a promising approach for developing novel saltiness agents for low-salt foods, especially solid foods.