Prevent caking in zero calorie sachets

How to prevent caking in zero calorie sachets composed of corn-based Maltodextrin and Sucrlaose.
Sachet film is poly-coated paper with an LDPE layer inside.

You should run that process in low humudity environments,Pack it hermetically or under modified atmosphere. Preferably in combination with compatible anticaking agent like microcrystalline cellulose, glyceryl monostearate…

Thanks, Roy for the valuable suggestion.

Using 2% Cabosil Silicon Dioxide (E-551) as an anti-caking agent and pack through volumetric filling sachet machines. Have set std limit of RH, not > 40%, and sachet packing chamber temp not > 32oC.