3 ms·
Probably the anti-caking agents in the normal salt absorb some of the wetness and have it stay clumped up instead of diffusing through the tomato liquid
by oh_sigh 3y ago
Probably the anti-caking agents in the normal salt absorb some of the wetness and have it stay clumped up instead of diffusing through the tomato liquid
- op00to 3y agoWhy would anti-caking agents clump up? Isn't their purpose to not clump up?