caking Inhibitor Matter determination

Determination of anti-caking agent
Determination of anti-caking agent

Agglomeration means that foodstuffs in the form of powder, fine particles and hygroscopic nature form hard agglomerates or particles in moist environments. In the food sector, anti-caking agents are organic or inorganic compounds that reduce the tendency of food particles to attract one another, provide the habit of fine-grained and powdered foodstuffs and prevent their tendency to agglomerate. The International Food Codex Commission defines anti-caking agents as substances that prevent food particles from sticking together. They are insoluble in water and have high water absorption capacity. It covers the food particles with a thin layer and increases the distance between them and prevents them from sticking to each other by preventing electrostatic attraction.

The anti-caking agents commonly used in foodstuffs are finely ground powdered particles and are incorporated into large masses of materials to impart fluidity to these masses and prevent their tendency to agglomerate. Silicates, phosphates, carbonates, elemental salts of fatty acids and similar substances are used in the food industry to prevent agglomeration.

Anti-caking agents are generally chemical substances and are effective when used in concentrations up to 2 percent. These substances are widely used in salts, spice powders, cake blends, instant soups, admixtures, granulated sugar and cereal products.

It is important that anti-caking agents are not harmful to human health, their effects on physical and chemical properties in the area they are used, their nutritional values, the expected reaction in fluidity and caking properties.

In the determination of anti-caking agents, evaluations such as density, dustiness, water interest, moisture retention properties and turbidity are important. These materials are also used to improve the processing properties of grain products.

The relevant legal regulations include anti-caking agents that are allowed to be used in food products.

In authorized laboratories, anti-caking agent determination studies are carried out within the scope of chemical food analyzes. In these studies, standards and test methods published by domestic and foreign organizations are followed.