Tag: dry blends

Years ago, a bold husband decided to cook dinner for his wife. To surprise her, he scouted for the perfect recipe tied back to her Slavic roots – stroganoff. While cooking up the sauce, he gathered his seasonings and began to sprinkle them generously into the pan. But, when he tipped the paprika bottle upside down, nothing came out. He smacked the bottle bottom several times. And before long, he stared at a large clump of paprika swimming in the middle of his pan. It is just paprika, he thought, as he stirred the brick red powder into the sauce. After he plated the meal, his wife took a big bite of the mouthwatering stroganoff. Before she could even say anything, tears came streaming down her cheeks. “You love my stroganoff,” the husband asked. “No!” she said. While holding back the gagging effect, she asked, “Why is there cayenne pepper in my meal?”

The husband could have avoided the mishap if he used paprika instead of cayenne pepper. And if that spice used a clean label flow agent, the wife would be more forgiving. But, why did the spice plop out of the bottle in a clump? The scientific answer is moisture.

Why Seasonings and Spices Stick

Spices clump together because of moisture. Moisture can be from the air or from cooking steam. Many seasonings contain natural polar sugars that actively attract and hold water molecules. When water is present, it dissolves the outer layers of the natural sugars or salts causing the seasoning particles to bind together to form a lump. Some spices contain natural oils that turn tacky with age or heat. Over time, the particles clump together.

Many powder producers use anti-caking agents or flow agents for hygroscopic control. Depending on the food application, some of the popular anti-clumping food additives include silicon dioxide or powdered cellulose. However, consumers have grown critical about additives. They prefer chemical-free and natural sounding food ingredient names. As a result, the market demands clean label powder flow aids. One natural option is Citri-Fi citrus fiber.

Top 10 FAQ about Anti-Caking Agents and Flow Agents

1. What causes powder caking in food manufacturing?

The culprit as mentioned above is moisture or water molecules. Many powders contains sugars and salts that when exposed to water molecules bind and cause clumping. Because food processing does not occur in a desiccator, ambient moisture is almost unavoidable.

2. What is the difference between an anti-caking agent and a flow agent?

Anti-caking agents typically prevent long-term clumping during storage. The agents absorb moisture and shield the particles so they flow freely. Flow agents are used primarily during processing. They ensure smooth and fast movement. These agents act as a lubricant to reduce friction. So it is common to use them in factory hoppers and production lines. They are ideal in combatting physical resistance and static electricity.

3. How does anti-caking and flow agents improve powder flow?

Anti-caking agents and flow agents both modify the surface properties of the particles to minimize friction and prevent moisture-induced bonding. They do this by disrupting liquid bridges, reducing cohesive forces, serving as a particle lubricant, dissipating static electricity and preventing plastic deformation. The difference between the two agents as mentioned above claims that the anti-caking agent is more about absorbing moisture while the flow agent reduces friction and static.

4. What clean label flow agents are available on the market?

One clean label anti-caking agent available on the market is Citri-Fi citrus fiber. This citrus fiber is an ideal flow agent in addition to being an excellent 1:1 replacement for rice hull, rice fiber or rice concentrate. There is now a certified organic version, Citri-Fi 400 series, which is an organic flow agent replacer for rice hull.

5. Will Citri-Fi citrus fiber successfully absorb excess ambient moisture during storage?

Citri-Fi citrus fiber, an upcycled ingredient produced from byproduct of the citrus juicing industry, has proven to control moisture during storage. One example of this is using Citri-Fi as an anti-sticking topical coating for gummies. Typical anti-sticking agents include sugar or starch. However, today, consumers are demanding lower to no sugar options especially in the supplement industry. Citri-Fi is ideal as a gummy coating because it minimizes the sticking, reduces the sugar content and contributes dietary fiber to the nutritional label.

6. What is the lowest effective use level?

Citri-Fi citrus fiber is used at around 1.5% to 2.0% to achieve the best results.

7. Will the flow agent alter the mouthfeel or color of the final food product?

Due to the low usage level, Citri-Fi citrus fiber does not significantly affect the mouthfeel or color of the final food product. For example, when Citri-Fi is used as a natural flow agent for spices, salts and seasonings, the low usage level makes the ingredient undetectable in the final seasoning mix.

8. Is this natural anti-caking or clean label flow agent non-nano?

Yes, Citri-Fi citrus fiber is considered non-nano meaning the particles are large enough to not be a biological safety concern or dusting concern. Moreover, Citri-Fi is clean label which is not always the case with nano flow agents. However, citrus fiber works effectively because of the larger particle size. The particles act as highly effective physical wedges. They create wide gaps between sticky powder particles weakening the attractive forces that make up powder clumps.

9. Is the chosen agent approved with GRAS status?

Yes, Citri-Fi citrus fiber is generally recognized as safe.

10. How should the clean label flow agent appear on ingredient labels?

Citri-Fi citrus fiber has several labeling options including citrus fiber, dried citrus pulp or citrus flour. However, it is best to consult with regional regulatory bodies to confirm acceptable labeling which can differ between countries and regions.

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