Currently developing seasoning in granule format but it is still loose (did not formula into granules) after passing through granulating machine. Any help in possible gelling or adhesive agent? Currently using around 10% cornstarch in my premix. Thanks!
2 Likes
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 your item.
3 Likes
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% cornstarch. The machine supplier tested it by adding water but it still produced loose granules after passing through granulator. Any suggestion?
2 Likes
You did not read the article thoroughly to understand the mechanism of agglomeration…You just want a quick fix of your problem.
2 Likes
Please, kindly expatiate more on your process,
1 Like
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 xanthan gum if you aren’t going to heat the thing. Starch generally needs heat and moisture to gel.
2 Likes