Food anti-caking agent
<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!
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