Seasoning Granules

Currently developing seasoning in granule format but it is still loose (did not formula into granules) after passing through granulating machine. Any help in p…

1. Food R&D Emeritus reply

   As you did not explain your products composition You can study the granulation or agglomeration techniques of pharmaceutical products to get ideas for effective granulation of you…

2. Kevin del Castillo reply

   Thank you for sharing the article. My current formulation are as follows: 84.5% solids (salt, sugar, msg, spices), 5% bulking (maltodextrin) 0.5% liquid (oil, flavors), and 10% co…

3. Food R&D Emeritus reply

   You did not read the article thoroughly to understand the mechanism of agglomeration....You just want a quick fix of your problem.

4. Ogunleye Oluwadunsin Augustine reply

   Please, kindly expatiate more on your process,

5. Pastahobo reply

   So, are you heating the mass before putting through the granulator? If you're not, corn starch will act as an anti caking agent, quite the opposite of what you need. Maybe try xan…