Caking, whereby free-flowing particles aggregates to
form lumps, of food powders is a common
problem which can contribute to reduced product
quality, functionality and shortened shelf‐life. It
can occur during processing, handling or
storage and could therefore be a problem both
in the production lines and for the
consumers.
Function food additives can be classified by their functional purpose. Most falling to just two categories:
*those that assist in manufacture or use
*those that produce end-product characteristics
Free-flow or anti- caking agents fall into the first category.
Anti-caking agents, prevents the formation of lumps making these
products manageable for packaging, transport, and for use by end
consumer. Anti-caking agent is the food additive that prevents
agglomeration in certain solids, permitting a free-flowing condition. It
reduces the tendency of particles of food to adhere to one another.
Anti-caking agents are added in very small amounts to powders and other
food products like table salt, spices, milk powder, flour, sugar and
many more pantry friendly items. They allow a wide range of products to
freely flow when they’re being used. They often appear in products that
are more susceptible to clumping such sugar or flour.
Types of anti-caking agent
*Anti-caking agent
*Anti-stick agent
*Drying agent
*Dusting agent
The basic function of food is to keep us alive and healthy. The study of food science involves understanding the nature composition and behavior of food materials under varying conditions of storage processing and use.
October 17, 2020
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