Alberger process
Method
The Alberger process begins by heating brine under high pressure with a series of heaters. Impurities are removed using a tank filled with granite cubes called a graveler. When the pressure is released, salt crystals form in a steam-heated evaporation pan.{{cite journal |url=https://link.gale.com/apps/doc/A18604187/ITOF?u=wikipedia&sid=ebsco&xid=736937df |title=Salt plant enhances safety, cuts costs with low-temperature hot melt |date=July 1996 |journal=Adhesives Age |volume=39 |issue=8 |publisher=Access Intelligence}} This results in a three-dimensional pyramid-shaped flake salt, which has low bulk density, high solubility, and good adhesion.{{cite journal |url=https://link.gale.com/apps/doc/A21203937/AONE?u=wikipedia&sid=ebsco&xid=49d0456b |title=A short salt synopsis |author=Claudia D. O'Donnell |date=March 1998 |journal=Prepared Foods |volume=167 |issue=3 |publisher=BNP Media}} According to a scientific article from 1946, the process results in salt of high purity but "is the least economical method for the production of a given quantity of salt."{{cite journal |last1=Taft |first1=Robert |title=Kansas and the Nation's Salt |journal=Transactions of the Kansas Academy of Science |date=1946 |volume=49 |issue=3 |pages=223–272 |doi=10.2307/3626079 |jstor=3626079 |url=https://www.jstor.org/stable/3626079 |issn=0022-8443|url-access=subscription }}
Production
Cargill operates a plant in St. Clair, Michigan that is the only place in the United States that manufactures such salt using the Alberger process. Diamond Crystal Kosher Salt is a brand of salt produced using the Alberger process.{{cite news |url=https://www.nytimes.com/2019/01/29/dining/diamond-crystal-kosher-salt.html |work=New York Times |title=The Rumors Aren't True: Diamond Crystal Kosher Salt Will Still Flow |author=Tejal Rao |date=29 January 2019 |access-date=7 July 2022}} Because of its shape, density and flavor characteristics, it is often a preferred choice by snack food manufacturers.{{cite web |url=https://www.cargill.com/food-beverage/na/alberger-flake-salts |title=Alberger Flake Salts |publisher=Cargill |accessdate=January 23, 2024}}
History
The method was patented by Charles L. Weil on June 8, 1915.European Patent Office: {{patent|US|1141999}}. For original patent drawings and description of the process see: [http://worldwide.espacenet.com/publicationDetails/originalDocument;jsessionid=9E494D3C426CCC5A5A146BDC2E564F1F.espacenet_levelx_prod_6?CC=US&NR=1141999A&KC=A&FT=D&DB=&locale=en_EP Original document]. Retrieved 28 May 2011.