This is rather an old story, but one that always comes to my mind when I think of food research and product development in “off the main track” areas.
These Indian scientists have really worked on influencing the shape of the salt crystal during the crystallisation process. They have found that they could add glycine and recycle the excess to produce a product with anti caking and improved flow properties.
Interestingly they appear to have been in competition with other researchers focussing on physical methods.
