I figured it had to be something like that -- absorbing moisture and retarding caking, right? Or is that essentially a different role? Iodine in some form or another was easy, but it was strange to see three other ingredients filling essentially the same role...
(no subject)
Date: 2003-09-10 05:59 am (UTC)(no subject)
Date: 2003-09-10 11:50 am (UTC)(no subject)
Date: 2003-09-11 02:41 pm (UTC)Now, what I want to ask is why they're putting sugar in our salt?
We're not making McDonald's French Fries, after all! :)