Mannitol Is a Good Anticaking Agent for Spray-Dried Hydroxypropyl-Beta-Cyclodextrin Microcapsules [PDF]
Molecules, 2023 Agglomeration is an undesirable phenomenon that often occurs in spray-dried microcapsules powder. The objective of this work is to determine the best solution for spray-dried hydroxypropyl-β-cyclodextrin (HP-β-CD) microcapsules from four anticaking ...
Xingran Kou +5 more
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Multiscale Study on the Mechanism of a Bio-Based Anticaking Agent for NaCl Crystals [PDF]
ACS Omega, 2020 Caking constitutes a major problem for the flowability, transport, packaging, and consumption of hygroscopic granular crystalline materials such as salt. Sodium chloride is the most abundant salt on the earth and known to form strong lumps, mainly due to cycles of water uptake and water evaporation.
Marie Mauriaucourt +4 more
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Physical Characteristics of Amorphous and Crystalline Coconut Sugar Powder with the Addition of Tricalcium Phosphate (TCP) as an Anticaking Agent [PDF]
International Journal of Food Science, 2020 The coconut sugar powder produced by vacuum drying and conventional method has high hygroscopicity due to its high sugar content (mostly sucrose). Therefore, it is easier for caking to occur during storage.
Bambang Nurhadi +4 more
doaj +6 more sources
Storage stability, color kinetics and morphology of spray-dried soursop (Annona muricata L.) powder: effect of anticaking agents [PDF]
International Journal of Food Properties, 2018 Soursop is a tropical fruit that undergoes postharvest deterioration rapidly. Conversion into powder is an ave nue to value-add the fruit as it helps to reduce postharvest losses.
Lee Sin Chang +4 more
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Turkish Journal of Agriculture: Food Science and Technology, 2023 The protein content in egg contributes effectively to the fulfilment of nutrients in daily life at an affordable price and acceptable organoleptic properties.
Nur Aini Mahmudah +8 more
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Consumer perceptions of anticake agents on shredded Cheddar cheese [PDF]
Journal of Dairy Science, 2020 Prepackaged natural cheese shreds are a growing consumer category. Anticake agents are applied to commercial cheese shreds to assist with shelf life and ease of use. The objective of this study was to investigate consumer perception of 3 anticake agents applied at various levels to Cheddar cheese shreds.
S.E. Meals +2 more
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Effect of the Anticaking Agent FeCN on the Creeping Properties of Alkali Halide Crystals [PDF]
Crystal Growth & Design, 2022 Contains fulltext : 283859.pdf (Publisher’s version ) (Open Access)
Melian A. R. Blijlevens +4 more
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Effect of anticaking agents on caking and quality characteristics of garlic cream powder sauce
Korean Journal of Food Preservation, 2021 The caking of powder sauce is a common problem during food processing and storage, and leads to critical issues in products quality. In this study, to address the problem of caking of garlic cream powder sauce, an optimal sauce mixing ratio was selected, and ...
Jiyoon Kim +6 more
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Structure and activity of the anticaking agent iron(
Dalton Transactions, 2016 The antiferromagnetically coupled binuclear iron(iii) meso-tartrate complex adheres strongly to {100} NaCl and therefore acts as an excellent anticaking agent.
Arno A. C. Bode +7 more
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Effects of Anticaking Agents on the Physicochemical Properties of Freeze-dried Kiwifruit Powders
Culinary Science & Hospitality Research, 2014 Two kinds of anticaking agents (dextrin, polydextrose) were combined with kiwifruit paste at 5% w/w ratio and freeze-dried to prepare a powdered material. The physiochemical characteristics of kiwifruit powders with anticaking agents were compared with those without anticaking agents as the control.
오현정 +4 more
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