Reduce Dustiness in Seasoning Powder and Citric Acid Coating

Product Development
, , , , , ,
1

Dare all food technologist, I need ideas from you about about 2 questions related to blending seasoning powder:

  1. Our current process involves mixing citric acid powder with palm olein. Are there more effective methods or materials for coating citric acid to prevent rancidity and maintain freshness? Due to encapsulating citric acid maybe costly.

  2. Ingredients like soy sauce powder, Flavor concentrate, chili powder, and silicon dioxide contribute to dustiness (almost 25% are fine powder in my recipe). What are the best alternatives or modifications to reduce dustiness without compromising flavor? Are there any specific granulated or encapsulated forms of these ingredients that you recommend?

2

Encapsulation uses solid fat or not liquid oil…why bother buy the encapsulated products to save you the labor…

1 Like
3

Thank you, any ideas for reduce the dustiness of powder.

4

Oil spray2% is the common method to prevent dustines in powder mixes

1 Like