Prevent caking in zero calorie sachets

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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.

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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 monostearateā€¦

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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.

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