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 flake salt of light bulk density which, due to the shape of the flakes, has high solubility and good adhesiveness. It is extremely light bulk density making it highly prized in the fast food industry. The ratio of low sodium to high flavor content for a given volume is because the salt is 'cup-shaped', instead of in the crystaline form of normal salt.[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]



  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]


  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.