Anticaking Agent

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Elias Vlieg - One of the best experts on this subject based on the ideXlab platform.

  • The structure of PbCl2 on the {100} surface of NaCl and its consequences for crystal growth
    Journal of Chemical Physics, 2018
    Co-Authors: Eleanor R. Townsend, Jan A M Meijer, Willem J. P. Van Enckevort, Sander J. T. Brugman, Melian A. R. Blijlevens, Mireille M. H. Smets, Wester De Poel, Elias Vlieg
    Abstract:

    The role that additives play in the growth of sodium chloride is a topic which has been widely researched but not always fully understood at an atomic level. Lead chloride (PbCl2) is one such additive which has been reported to have growth inhibition effects on NaCl {100} and {111}; however, no definitive evidence has been reported which details the mechanism of this interaction. In this investigation, we used the technique of surface x-ray diffraction to determine the interaction between PbCl2 and NaCl {100} and the structure at the surface. We find that Pb2+ replaces a surface Na+ ion, while a Cl- ion is located on top of the Pb2+. This leads to a charge mismatch in the bulk crystal, which, as energetically unfavourable, leads to a growth blocking effect. While this is a similar mechanism as in the Anticaking Agent ferrocyanide, the effect of PbCl2 is much weaker, most likely due to the fact that the Pb2+ ion can more easily desorb. Moreover, PbCl2 has an even stronger effect on NaCl {111}.

  • Amides as Anticaking Agents for sodium chloride: is a triple branched variant necessary?
    CrystEngComm, 2018
    Co-Authors: Eleanor R. Townsend, Jan A M Meijer, Willem J. P. Van Enckevort, Elias Vlieg
    Abstract:

    Amides are well known for their potential as Anticaking Agents for sodium chloride. We have investigated what is the ideal structure for an amide based Anticaking Agent and what features lead to effective Anticaking. Through a series of experiments, we have found that a triple-branched structure, with the three branches radiating from the same nitrogen centre, is the only effective compound for preventing caking for sodium chloride. We conclude that this is likely due to bonding between the atoms of the amide functional group and the ions of sodium chloride, with an extra bond from the central nitrogen giving a strong attachment to the surface, thus leading to blocking of growth. We have also outlined a list of four categories, of which a compound must obey all of in order to act as an effective Anticaking Agent.

  • Creeping: an efficient way to determine the Anticaking ability of additives for sodium chloride
    CrystEngComm, 2016
    Co-Authors: Eleanor R. Townsend, Jan A M Meijer, F. Swennenhuis, W.j.p. Van Enckevort, Elias Vlieg
    Abstract:

    This article investigates the relationship between additive induced creeping and Anticaking activity in sodium chloride. Through a series of creeping experiments and powder flow analysis, we establish a clear correlation between the amount of creeping and the Anticaking effect of an additive. Habit modification is found not to be a sufficient condition for an Anticaking Agent. The correlation is explained by the fact that both creeping and Anticaking require blocking of crystal growth.

  • Structure and activity of the Anticaking Agent iron(III) meso-tartrate
    Dalton Transactions, 2016
    Co-Authors: Arno A C Bode, Shanfeng Jiang, Jan A M Meijer, S.j.c. Granneman, Martin C. Feiters, Paul Verwer, Willem J. P. Van Enckevort, Elias Vlieg
    Abstract:

    Iron(III) meso-tartrate, a metal–organic complex, is a new Anticaking Agent for sodium chloride. A molecular structure in solution is proposed, based on a combination of experimental and molecular modelling results. We show that the active complex is a binuclear iron(III) complex with two bridging meso-tartrate ligands. The iron atoms are antiferromagnetically coupled, resulting in a reduced paramagnetic nature of the solution. In solution, a water molecule coordinates to each iron atom as a sixth ligand, resulting in an octahedral symmetry around each iron atom. When the water molecule is removed, a flat and charged site is exposed, matching the charge distribution of the {100} sodium chloride crystal surface. This charge distribution is also found in the iron(III) citrate complex, another Anticaking Agent. This gives a possible adsorption geometry on the crystal surface, which in turn explains the Anticaking activity of the iron(III) meso-tartrate complex.

  • Anticaking activity of ferrocyanide on sodium chloride explained by charge mismatch
    Crystal Growth & Design, 2012
    Co-Authors: Arno A C Bode, Vedran Vonk, Fieke J Van Den Bruele, Anne M Kerkenaar, Miguel F Mantilla, Shanfeng Jiang, Jan A M Meijer, Willem J P Van Enckevort, Elias Vlieg
    Abstract:

    Sodium chloride crystals have a strong tendency to cake, which can be prevented by treating them with the Anticaking Agent ferrocyanide. Using surface X-ray diffraction, we show how the ferrocyanide ion sorbs onto the {100} face of the sodium chloride crystal where it replaces a sodium ion and five surrounding chloride ions. The coverage is about 50%. On the basis of the determined atomic structure, we propose the following Anticaking mechanism. Because of the charge of the ferrocyanide ions sorbed on the surface, the crystal can only continue growing by leaving an energetically unfavorable sodium vacancy, or by desorbing the ferrocyanide ion. Therefore, the ferrocyanide effectively blocks further growth of sodium chloride crystals, thereby preventing them from agglomerating and caking.

Jan A M Meijer - One of the best experts on this subject based on the ideXlab platform.

  • The structure of PbCl2 on the {100} surface of NaCl and its consequences for crystal growth
    Journal of Chemical Physics, 2018
    Co-Authors: Eleanor R. Townsend, Jan A M Meijer, Willem J. P. Van Enckevort, Sander J. T. Brugman, Melian A. R. Blijlevens, Mireille M. H. Smets, Wester De Poel, Elias Vlieg
    Abstract:

    The role that additives play in the growth of sodium chloride is a topic which has been widely researched but not always fully understood at an atomic level. Lead chloride (PbCl2) is one such additive which has been reported to have growth inhibition effects on NaCl {100} and {111}; however, no definitive evidence has been reported which details the mechanism of this interaction. In this investigation, we used the technique of surface x-ray diffraction to determine the interaction between PbCl2 and NaCl {100} and the structure at the surface. We find that Pb2+ replaces a surface Na+ ion, while a Cl- ion is located on top of the Pb2+. This leads to a charge mismatch in the bulk crystal, which, as energetically unfavourable, leads to a growth blocking effect. While this is a similar mechanism as in the Anticaking Agent ferrocyanide, the effect of PbCl2 is much weaker, most likely due to the fact that the Pb2+ ion can more easily desorb. Moreover, PbCl2 has an even stronger effect on NaCl {111}.

  • Amides as Anticaking Agents for sodium chloride: is a triple branched variant necessary?
    CrystEngComm, 2018
    Co-Authors: Eleanor R. Townsend, Jan A M Meijer, Willem J. P. Van Enckevort, Elias Vlieg
    Abstract:

    Amides are well known for their potential as Anticaking Agents for sodium chloride. We have investigated what is the ideal structure for an amide based Anticaking Agent and what features lead to effective Anticaking. Through a series of experiments, we have found that a triple-branched structure, with the three branches radiating from the same nitrogen centre, is the only effective compound for preventing caking for sodium chloride. We conclude that this is likely due to bonding between the atoms of the amide functional group and the ions of sodium chloride, with an extra bond from the central nitrogen giving a strong attachment to the surface, thus leading to blocking of growth. We have also outlined a list of four categories, of which a compound must obey all of in order to act as an effective Anticaking Agent.

  • Creeping: an efficient way to determine the Anticaking ability of additives for sodium chloride
    CrystEngComm, 2016
    Co-Authors: Eleanor R. Townsend, Jan A M Meijer, F. Swennenhuis, W.j.p. Van Enckevort, Elias Vlieg
    Abstract:

    This article investigates the relationship between additive induced creeping and Anticaking activity in sodium chloride. Through a series of creeping experiments and powder flow analysis, we establish a clear correlation between the amount of creeping and the Anticaking effect of an additive. Habit modification is found not to be a sufficient condition for an Anticaking Agent. The correlation is explained by the fact that both creeping and Anticaking require blocking of crystal growth.

  • Structure and activity of the Anticaking Agent iron(III) meso-tartrate
    Dalton Transactions, 2016
    Co-Authors: Arno A C Bode, Shanfeng Jiang, Jan A M Meijer, S.j.c. Granneman, Martin C. Feiters, Paul Verwer, Willem J. P. Van Enckevort, Elias Vlieg
    Abstract:

    Iron(III) meso-tartrate, a metal–organic complex, is a new Anticaking Agent for sodium chloride. A molecular structure in solution is proposed, based on a combination of experimental and molecular modelling results. We show that the active complex is a binuclear iron(III) complex with two bridging meso-tartrate ligands. The iron atoms are antiferromagnetically coupled, resulting in a reduced paramagnetic nature of the solution. In solution, a water molecule coordinates to each iron atom as a sixth ligand, resulting in an octahedral symmetry around each iron atom. When the water molecule is removed, a flat and charged site is exposed, matching the charge distribution of the {100} sodium chloride crystal surface. This charge distribution is also found in the iron(III) citrate complex, another Anticaking Agent. This gives a possible adsorption geometry on the crystal surface, which in turn explains the Anticaking activity of the iron(III) meso-tartrate complex.

  • Anticaking activity of ferrocyanide on sodium chloride explained by charge mismatch
    Crystal Growth & Design, 2012
    Co-Authors: Arno A C Bode, Vedran Vonk, Fieke J Van Den Bruele, Anne M Kerkenaar, Miguel F Mantilla, Shanfeng Jiang, Jan A M Meijer, Willem J P Van Enckevort, Elias Vlieg
    Abstract:

    Sodium chloride crystals have a strong tendency to cake, which can be prevented by treating them with the Anticaking Agent ferrocyanide. Using surface X-ray diffraction, we show how the ferrocyanide ion sorbs onto the {100} face of the sodium chloride crystal where it replaces a sodium ion and five surrounding chloride ions. The coverage is about 50%. On the basis of the determined atomic structure, we propose the following Anticaking mechanism. Because of the charge of the ferrocyanide ions sorbed on the surface, the crystal can only continue growing by leaving an energetically unfavorable sodium vacancy, or by desorbing the ferrocyanide ion. Therefore, the ferrocyanide effectively blocks further growth of sodium chloride crystals, thereby preventing them from agglomerating and caking.

Arno A C Bode - One of the best experts on this subject based on the ideXlab platform.

  • Structure and activity of the Anticaking Agent iron(III) meso-tartrate
    Dalton Transactions, 2016
    Co-Authors: Arno A C Bode, Shanfeng Jiang, Jan A M Meijer, S.j.c. Granneman, Martin C. Feiters, Paul Verwer, Willem J. P. Van Enckevort, Elias Vlieg
    Abstract:

    Iron(III) meso-tartrate, a metal–organic complex, is a new Anticaking Agent for sodium chloride. A molecular structure in solution is proposed, based on a combination of experimental and molecular modelling results. We show that the active complex is a binuclear iron(III) complex with two bridging meso-tartrate ligands. The iron atoms are antiferromagnetically coupled, resulting in a reduced paramagnetic nature of the solution. In solution, a water molecule coordinates to each iron atom as a sixth ligand, resulting in an octahedral symmetry around each iron atom. When the water molecule is removed, a flat and charged site is exposed, matching the charge distribution of the {100} sodium chloride crystal surface. This charge distribution is also found in the iron(III) citrate complex, another Anticaking Agent. This gives a possible adsorption geometry on the crystal surface, which in turn explains the Anticaking activity of the iron(III) meso-tartrate complex.

  • Anticaking activity of ferrocyanide on sodium chloride explained by charge mismatch
    Crystal Growth & Design, 2012
    Co-Authors: Arno A C Bode, Vedran Vonk, Fieke J Van Den Bruele, Anne M Kerkenaar, Miguel F Mantilla, Shanfeng Jiang, Jan A M Meijer, Willem J P Van Enckevort, Elias Vlieg
    Abstract:

    Sodium chloride crystals have a strong tendency to cake, which can be prevented by treating them with the Anticaking Agent ferrocyanide. Using surface X-ray diffraction, we show how the ferrocyanide ion sorbs onto the {100} face of the sodium chloride crystal where it replaces a sodium ion and five surrounding chloride ions. The coverage is about 50%. On the basis of the determined atomic structure, we propose the following Anticaking mechanism. Because of the charge of the ferrocyanide ions sorbed on the surface, the crystal can only continue growing by leaving an energetically unfavorable sodium vacancy, or by desorbing the ferrocyanide ion. Therefore, the ferrocyanide effectively blocks further growth of sodium chloride crystals, thereby preventing them from agglomerating and caking.

  • Anticaking Activity of Ferrocyanide on Sodium Chloride Explained by Charge Mismatch
    2012
    Co-Authors: Arno A C Bode, Vedran Vonk, Anne M Kerkenaar, Miguel F Mantilla, Shanfeng Jiang, Jan A M Meijer, Fieke J. Van Den Bruele, Dirk J. Kok, Willem J. P. Van Enckevort, Elias Vlieg
    Abstract:

    Sodium chloride crystals have a strong tendency to cake, which can be prevented by treating them with the Anticaking Agent ferrocyanide. Using surface X-ray diffraction, we show how the ferrocyanide ion sorbs onto the {100} face of the sodium chloride crystal where it replaces a sodium ion and five surrounding chloride ions. The coverage is about 50%. On the basis of the determined atomic structure, we propose the following Anticaking mechanism. Because of the charge of the ferrocyanide ions sorbed on the surface, the crystal can only continue growing by leaving an energetically unfavorable sodium vacancy, or by desorbing the ferrocyanide ion. Therefore, the ferrocyanide effectively blocks further growth of sodium chloride crystals, thereby preventing them from agglomerating and caking

Lee Sin Chang - One of the best experts on this subject based on the ideXlab platform.

  • moisture sorption isotherm and shelf life prediction of Anticaking Agent incorporated spray dried soursop annona muricata l powder
    Journal of Food Process Engineering, 2019
    Co-Authors: Lee Sin Chang, Roselina Karim, Abdulkarim Sabo Mohammed, Kong F Chai, Hasanah Mohd Ghazali
    Abstract:

    The moisture sorption isotherm (MSI) and shelf lives of soursop powders that had been incorporated with two commercial Anticaking Agents, calcium silicate (CS) and tricalcium phosphate (TCP), and inserted into aluminum laminated polyethylene pouches under room (RT, 25 ± 1°C) and elevated (ET, 38 ± 1°C) temperature, maintained at 93 ± 1% RH, were investigated. The powder possessed a Type III Brunauer's classification isotherm curve. The monolayer moisture content (Mₒ) was 0.023 ± 0.001 g H₂O/g ds. A combination of low mean relative percent deviation modulus, E (2.18–3.75%), small sum of square residual, SSR (1.03 × 10⁻⁵–8.51 × 10⁻⁶), and high coefficient of determination (R² > .99) indicating the moisture sorption data was sufficiently good fit using GAB model. Powder without Anticaking Agent stored at ET has the shortest estimated shelf life (~86 days) while 1.0 g/100 g TCP stored at RT exhibited the longest shelf life (~316 days). This study demonstrated that the incorporation of Anticaking Agents is effective to maintain the quality of powder by extending the shelf life by lowering moisture adsorption. The acceptability of reconstituted soursop powder based on hedonic test showed the scores for all attributes were higher than six. PRACTICAL APPLICATIONS: Up to date, limited information describes the preservative effect of Anticaking Agents throughout the storage period. Hence, this work provides an insight to look into detail of how the incorporation of Anticaking Agents improve or retain the quality of the dried powder especially the moisture sorption isotherm (MSI) behavior. To achieve this, enzymatic pre‐treated spray‐dried powder was incorporated with Anticaking Agent. MSI was carried out and the behavior was determined by fitting the data into Guggenheim–Anderson–de Boer (GAB) model. Prediction of shelf life was studied by considering the critical moisture content (X c), which is the moisture content of powder that undergoes transition changed. The outcome of this work was expected to be beneficial to food powder industry to comprehend the protective effect of Anticaking Agents as a functional additive. Production of Anticaking Agent treated spray‐dried soursop powder was expected to broaden its potential applications as functional ingredient.

  • Moisture sorption isotherm and shelf‐life prediction of Anticaking Agent incorporated spray‐dried soursop (Annona muricata L.) powder
    Journal of Food Process Engineering, 2019
    Co-Authors: Lee Sin Chang, Roselina Karim, Abdulkarim Sabo Mohammed, Kong F Chai, Hasanah Mohd Ghazali
    Abstract:

    The moisture sorption isotherm (MSI) and shelf lives of soursop powders that had been incorporated with two commercial Anticaking Agents, calcium silicate (CS) and tricalcium phosphate (TCP), and inserted into aluminum laminated polyethylene pouches under room (RT, 25 ± 1°C) and elevated (ET, 38 ± 1°C) temperature, maintained at 93 ± 1% RH, were investigated. The powder possessed a Type III Brunauer's classification isotherm curve. The monolayer moisture content (Mₒ) was 0.023 ± 0.001 g H₂O/g ds. A combination of low mean relative percent deviation modulus, E (2.18–3.75%), small sum of square residual, SSR (1.03 × 10⁻⁵–8.51 × 10⁻⁶), and high coefficient of determination (R² > .99) indicating the moisture sorption data was sufficiently good fit using GAB model. Powder without Anticaking Agent stored at ET has the shortest estimated shelf life (~86 days) while 1.0 g/100 g TCP stored at RT exhibited the longest shelf life (~316 days). This study demonstrated that the incorporation of Anticaking Agents is effective to maintain the quality of powder by extending the shelf life by lowering moisture adsorption. The acceptability of reconstituted soursop powder based on hedonic test showed the scores for all attributes were higher than six. PRACTICAL APPLICATIONS: Up to date, limited information describes the preservative effect of Anticaking Agents throughout the storage period. Hence, this work provides an insight to look into detail of how the incorporation of Anticaking Agents improve or retain the quality of the dried powder especially the moisture sorption isotherm (MSI) behavior. To achieve this, enzymatic pre‐treated spray‐dried powder was incorporated with Anticaking Agent. MSI was carried out and the behavior was determined by fitting the data into Guggenheim–Anderson–de Boer (GAB) model. Prediction of shelf life was studied by considering the critical moisture content (X c), which is the moisture content of powder that undergoes transition changed. The outcome of this work was expected to be beneficial to food powder industry to comprehend the protective effect of Anticaking Agents as a functional additive. Production of Anticaking Agent treated spray‐dried soursop powder was expected to broaden its potential applications as functional ingredient.

  • Storage stability, color kinetics and morphology of spray-dried soursop (Annona muricata L.) powder: effect of Anticaking Agents
    Taylor & Francis Group, 2018
    Co-Authors: Lee Sin Chang, Roselina Karim, Sabo Mohammed Abdulkarim, Yus Aniza Yusof, Hasanah Mohd Ghazali
    Abstract:

    Soursop is a tropical fruit that undergoes postharvest deterioration rapidly. Conversion into powder is an ave nue to value-add the fruit as it helps to reduce postharvest losses. Although powder production is not complicated, studies have shown that caking is a common problem often associated with fruit powders. Thus, an addition of a food additive is needed to improve the storage stability of powders. In this study, soursop powder was produced by spray-drying an enzyme-liquefied soursop puree incorporated with either tricalcium phosphate (TCP) or calcium silicate (CS), at three different concentrations (0.5, 1.0, and 1.5% w/w). The control was considered powder without the addition of Anticaking Agent. Storage stability of the powder packed in aluminum-laminated polyethylene (ALP) pouches was examined at conventional (25 ± 1°C) and accelerated (38 ± 1°C) temperatures for 91 days until lumpiness was observed. Statistical analysis showed that the addition of Anticaking Agent significantly (p ≤ 0.05) improved the process yield of powder (7.2%). The moisture content, water activity, density, and water solubility index of the powder were significantly affected by storage time, storage temperature, and concentration of the Anticaking Agents. The critical moisture content, Xc, for control and powder incorporated with either TCP or CS was 0.07 g H2O/g ds. The total color difference (ΔE) of the powder increased throughout the storage period, followed by a zero-order kinetic reaction. Kinetics-derived Arrhenius model showed that the activation energy (Ea) of color change ranged between 6.5 and 17.3 kJ/mol. Scanning electron microscopy showed that the freshly spray-dried powder was composed of spherical particles with smooth surfaces but these particles tended to agglomerate and form liquid bridges after storage for 91 days. Overall, TCP and CS exhibited a protective effect by lowering moisture adsorption and improved the glass transition temperature of the powder

  • Production and properties of shelf-stable spray-dried powder from enzyme-treated soursop (Annona muricata L.) fruit
    2017
    Co-Authors: Lee Sin Chang
    Abstract:

    In Malaysia, the production of soursop (Annona muricata L.) fruit has increased dramatically due to a strong consumer demand because of its nutritional and health protective values. However, one of the apparent features of this fruit is that it softens easily after harvested due to a high respiration rate, and this leads to a short shelf life. Thus, in this study, fresh soursop fruit was preserved by spray-drying it into a shelfstable powder that may serve the food industry as a value-added intermediate product, and also in the health industry as a food supplement. In the first part of the study, commercially available enzyme preparations, Pectinex® Ultra SP-L (pectinase), Fungamyl® 800 L (α-amylase) and Celluclast® 1.5 L (cellulase) (Novozymes, Denmark), were used in a pre-treatment step to liquefy soursop mesocarp and 1.5 % (v/w) pectinase was selected as the primary enzyme because it produced soursop puree effectively. Besides, when pectinase was combined with cellulase, a liquefied puree with a significant (p ≤ 0.05) reduction of viscosity of up to 50 % within a shorter incubation time (75 minutes) was produced. Apart from determining many physicochemical properties such as pH, titratable acidity, total soluble solid, sugar, and organic acid profiles, the volatile compounds of soursop fruit and puree were compared using a zNose (Ultrafast GC, USA). Principal Component Analysis (PCA) results indicated six important volatile compounds generated the highest total variance (92.9 %) which classifies the aroma profiles into three groups: raw soursop fruit, soursop fruit treated with pectinase, and liquefied puree from combined enzyme treatment. Two ester compounds, namely methyl hexanoate and methyl trans-2- hexenoate, were identified as the major volatile compounds present in soursop. In an attempt to optimize the production conditions for soursop powder, Response Surface Methodology (RSM) was applied to study the effect of cellulase concentration (0 to 2 % v/w) at fixed pectinase concentration (1.5 % v/w), the addition of maltodextrin (20 to 40 % w/w), and spray-drying inlet temperature (130 to 160 oC) on the properties of spray-dried soursop powder. Results showed that the polynomial model was significantly fitted (p ≤ 0.05) for process yield, moisture content, water activity, hygroscopicity, and stickiness. However, the bulk density, true density, porosity, particle size and water adsorption index did not fit significantly (p > 0.05) into the model. The color of the spray-dried soursop powder appeared slightly creamy, most probably due to the combination of soursop puree (cream) and maltodextrin (white). The glass transition temperature (Tg) was found to range between 46.53 and 58.25 °C, indicating the spray-dried soursop powder is an amorphous material. Surface morphology of powder, viewed by Scanning Electron Microscopy (SEM), showed that the particles exhibited the general morphology of amorphous powder: spherical shape and possessed a continuous wall (crust) without surface cracks. Based on multiple responses optimization of the process, puree that is pre-treated with 1.3 % (v/w) cellulase and incorporated with 37 % w/w maltodextrin and then spray-dried at an inlet temperature of 156 oC may be transformed into soursop fruit powder that had optimal physicochemical properties. At the optimum spray drying conditions, the soursop powder obtained had residual stickiness when stored. Thus, the effect of addition of different types [tricalcium phosphate (TCP) and calcium silicate (CS)] and concentrations (0 - 1.5 % w/w) of Anticaking Agents, and storage temperatures (conventional storage at 25 ± 1 oC and accelerated storage at 38 ± 1 oC) on properties of the powder heat-sealed in aluminum laminated polyethylene (ALP) pouches was examined. Statistically, results showed the addition of either of the Anticaking Agent significantly (p ≤ 0.05) increased the process yield of powder. The physicochemical properties of the powder were also significantly (p ≤ 0.05) affected by the presence of an Anticaking Agent, and by storage time and temperature. The critical moisture content (Xc) for the powder was ranged from 0.069 to 0.072 g H2O/g ds. Kinetic modelling for color change (ΔE) showed zero order degradation reaction. The lowest kinetic constant was recorded for 1.5 % CS which had the highest activation energy (Ea) (17.26 kJ/mol), indicating powder added with CS had less tendency to undergo color change. Powder added with 1.0 % TCP or 1.5 % CS were optimal for the production of soursop powder, and for estimation of shelf life. Shelf life of powder optimized under the conditions obtained above was estimated based on the moisture sorption isotherm (MSI) of soursop powder which was determined gravimetrically. Results indicated that the equilibrium relative humidity (ERH), the type of Anticaking Agents, and storage temperatures had significant (p ≤ 0.05) effects on the equilibrium moisture content (EMC) of soursop powder. The Guggenheim, Anderson, and de Boer (GAB) model which was used to fit sorption data reflected a sorption curve which followed Type III Brunauer’s classification. The monolayer moisture content (Mo) of the powder varied from 0.0221 to 0.0243 g H2O/g ds. The longest shelf life was predicted for powder treated with 1.5 % TCP (316 days). Prediction of shelf life using the kinetic model was reasonably adequate as the calculated mean relative percent deviation modulus was less than 10 % (2.3 - 6.9 %). Hedonic test of five sensory attributes, namely aroma, color, mouthfeel, taste, and overall acceptability, for all reconstituted soursop drink showed mean scores that were higher than six from a maximum of nine, indicating high acceptability.Overall, the production of shelf-stable soursop powder was made possible by having a spray drying feed that was puree-like that had low viscosity due to enzymatic treatment of fruit pulp. Soursop powder produced by spray drying exhibited general properties and morphology of an amorphous powder. The addition of food additives demonstrated Anticaking effect by reducing moisture adsorption of powder to prevent caking phenomenon. Both Anticaking Agents prolonged the shelf life of powders possibly by forming a protective barrier on the sample particle to improve powder stability over time.

Lisa J. Mauer - One of the best experts on this subject based on the ideXlab platform.

  • effects of Anticaking Agents and storage conditions on the moisture sorption caking and flowability of deliquescent ingredients
    Food Research International, 2012
    Co-Authors: Rebecca A Lipasek, Julieta Ortiz, Lynne S. Taylor, Lisa J. Mauer
    Abstract:

    Abstract Deliquescent highly soluble crystalline ingredients are prone to caking and dissolution when they are stored above a certain relative humidity (RH) but exhibit minimal moisture adsorption below this RH. Anticaking Agents are added to improve the flowability of powders and to prevent or reduce caking. The objective of this study was to determine the effects of Anticaking Agents on the moisture sorption behavior, flowability, and caking characteristics of deliquescent ingredients and blends thereof. Single deliquescent food ingredients (sodium chloride, sucrose, fructose, and citric acid) and binary systems (sodium chloride blended with sucrose, fructose, or citric acid) were used as the host powders, and silicon dioxide, calcium silicate, and calcium stearate were the three Anticaking Agents studied. Moisture sorption isotherms were generated to investigate the water–solid interactions of the Anticaking and host powders. Following controlled RH storage treatments, caking was assessed by the sieve test and flowability by avalanche power and avalanche angle measurements. Formulation had variable effects on deliquescence behavior and moisture sorption, while formulation, storage RH, length of storage, and RH cycling all significantly affected the physical stability of the powder blends. Calcium stearate was the most effective Anticaking Agent at reducing moisture sorption and delaying the onset of deliquescence, as well as maintaining the flowability properties of all powders tested. In particular, calcium stearate was able to substantially alter the moisture sorption behavior of blends of deliquescent ingredients, which are inherently more susceptible to the deleterious effects of moisture due to deliquescence lowering. The results are of great significance because they show that the effectiveness of an Anticaking Agent in preventing moisture-induced caking depends on the complexity of the host powders as well as on the interaction with environmental moisture. Thus, the type of Anticaking Agent added to a deliquescent ingredient must be tailored to the host powder to enhance product quality and stability.

  • Effects of Anticaking Agents and relative humidity on the physical and chemical stability of powdered vitamin C.
    Journal of Food Science, 2011
    Co-Authors: Rebecca A Lipasek, Lynne S. Taylor, Lisa J. Mauer
    Abstract:

    Vitamin C is an essential nutrient that is widely used by the food industry in the powder form for both its nutritional and functional properties. However, vitamin C is deliquescent, and deliquescence has been linked to physical and chemical instabilities. Anticaking Agents are often added to powder systems to delay or prevent caking, but little is known about their effect on the chemical stability of powders. In this study, various Anticaking Agents (calcium phosphate, calcium silicate, calcium stearate, corn starch, and silicon dioxide) were combined with sodium ascorbate at 2% and 50% w/w ratios and stored at various relative humidities (23%, 43%, 64%, 75%, 85%, and 98% RHs). Chemical and physical stability and moisture sorption were monitored over time. Additionally, saturated solution samples were stored at various pHs to determine the effect of surface pH and dissolution on the vitamin degradation rate. Storage RH, time, and Anticaking Agent type and ratio all significantly affected (P < 0.05) moisture sorption and vitamin C stability. Silicon dioxide and calcium silicate (50% w/w) and calcium stearate (at both ratios) were the only Anticaking Agents to improve the physical stability of powdered sodium ascorbate while none of the Anticaking Agents improved its chemical stability. However, corn starch and calcium stearate had the least adverse effect on chemical stability. Dissolution rate and pH were also important factors affecting the chemical and physical stability of the powders. Therefore, monitoring storage environmental conditions and Anticaking Agent usage are important for understanding the stability of vitamin C. Practical application: Anticaking Agent type and ratio significantly affected the physical and chemical stability of vitamin C over time and over a range of RHs. No Anticaking Agent improved the chemical stability of the vitamin, and most caused an increase in chemical degradation even if physical stability was improved. It is possible that Anticaking Agents would greatly affect other chemically labile deliquescent ingredients, and therefore, Anticaking Agent usage and storage conditions should be monitored in blended powder systems.