Food Processing Salt Crystal Varieties

Granulated Salt is produced by the mechanical evaporation of brine. Water is pumped into an underground salt deposit, dissolved to form a brine, and boiled to evaporate water and cause the salt crystals to form. Cargill carries a versatile portfolio of granulated salts, available in an wide selection of grades and screens – with or without additives – and is ideal for a wide variety of food processing applications.

 

 

 

 

 

 

Sea Salt is salt produced from a living sea. Cargill’s sea salt is produced in California from the waters of the Pacific Ocean, rather than a dried-up sea bed. It’s Made Naturally with Sun, Wind, and Time® in large, shallow ponds. The food-grade sea salt is then washed, dried, and ground to customer specifications. Cargill’s sea salt is available in a wide selection of grades and screens – with or without additives – and is ideal for a wide variety of food processing applications, such as baking, seasonings, meats, and more.

 

 

 

 

 

Flake Salt is granulated salt that has been processed and compacted to create a unique flaked shape. This product has a larger surface area, resulting in better adherence, solubility, and blendability compared to granulated salt. Cargill’s flake salts are available in a wide selection of grades and screens – with or without additives –  and are ideal for multiple food processing applications, including seasonings, koshering, topical, and more.

 

 

 

 

 

Alberger® Flake Salt is produced by Cargill’s proprietary Alberger method. Brine is slowly heated and gently agitated in an open-pan evaporation process, allowing for hollow pyramid-shaped crystals to form. This unique crystal shape gives Alberger® Salt its superior sensory benefits, rapid solubility, strong adherence, and lower bulk density. It can also provide up to 50% lower sodium by volume vs. granulated salt. Cargill’s Alberger® Flake Salts are available in a wide selection of grades and screens – with or without additives – and are ideal for multiple food processing applications, including baking, meats, cheese, seasonings, koshering, topical, and more.

 

 

 

 

 

Dendritic Salt is produced by adding a crystal modifier, such as yellow prussiate of soda, to the brine during mechanical evaporation. The crystal modifier interferes with the native crystal growth, resulting in a more porous irregular-shaped crystal structure and a low bulk density salt. Cargill does not produce this type of salt.