Alberger process

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The Alberger process is a method of producing salt.

It involves mechanical evaporation and uses an open evaporating pan and steam energy. This results in a three-dimensional "cup-shaped" flake salt, which has low bulk density, high solubility and good adhesiveness. The extremely low bulk density makes the salt highly prized in the fast-food industry due to its lower sodium content and stronger flavor for a given volume.[1][A]

Cargill operates a plant in St. Clair in the Thumb of Michigan that is the only plant in the U.S.A. that makes such salt.

The method was patented by Charles L. Weil on June 8, 1915.[3]

References[edit]

Notes[edit]

  1. ^ According to the Encyclopædia Britannica, "it is a mixture of the grainer-type flake and the flake grown on seed crystals. About 3,000 pounds of steam are required to produce one ton of salt"[2]

Citations[edit]

  1. ^ "Alberger® Brand Flake Salts: It's the Shape that Makes it Great". Cargill. Retrieved November 7, 2014. 
  2. ^ Encyclopædia Britannica's entry for Alberger process
  3. ^ European Patent Office: US 1141999 . For original patent drawings and description of the process see: Original document. Retrieved 28 May 2011.