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  Food anti-caking agent

  Posted by inchcape on August 1, 2023 at 6:34 am

  <pre data-placeholder=”Перевод”><pre data-placeholder=”Перевод”>Hi all!
  Tell me, please, maybe someone understands anti-caking agents.

  I need an anti-caking agent that will prevent clumping and caking of the powder. The powder consists of several components (glucose, salt, sodium citrate, citric acid, sodium and potassium chlorides). Ideally, the anti-caking agent should dissolve in water and, of course, be harmless to humans.

  What is the best anti-caking agent in your opinion?One technologist advised to use bentonite and cellulose. Bentonite as a moisture-retaining agent, cellulose as an agent to aid in powder flow. But both agents do not dissolve in water, plus bentonite gives a black precipitate.

  Silicon dioxide is often used, but it also does not dissolve in water and precipitates.

  Maybe there are still good options, I would be grateful for the answer!

  inchcape replied 1 year, 4 months ago 1 Member · 0 Replies
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