Jump to content

  • Quick Navigation
Photo
- - - - -

Lemon Pepper seasoning clumping


  • You cannot start a new topic
  • Please log in to reply
3 replies to this topic

#1 The Food Scientist

The Food Scientist

    Grade - PIFSQN

  • IFSQN Principal
  • 926 posts
  • 241 thanks
180
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Food Science, Nature, SQF, Learning, Trying out new foods, Sarcasm.

Posted 23 July 2019 - 01:23 PM

To anyone that has a lot of experience in the spice and seasoning industry, your help is greatly appreciated! 

 

So we have a "Lemon Pepper" seasoning, I am sure many of you know it. It has been constantly clumping after sealing and packaging. To make this seasoning, we add Tricalcium Phosphate (anti-caking agent). We had around 6 pounds of it out of 366 pounds of final product. I do know that this anti-caking agent does not need much to have an effect in the seasoning, but what is going on wrong that we are doing? Here is the rest of the formulation:

 

Salt (100 lb) , Black pepper (100 lb), citric acid (80 lb) , onion powder (12 lb) , MSG (15 lb) , garlic powder (10 lb), Lemon peel powder (40 lb), Tricalcium phosphate (6 lb), Turmeric powder ( 3lbs). 

 

Could it be another ingredient that is being added that is absorbing a lot of moisture that the 6 lb of tricalcium is doing any help? Perhaps the lemon peel? 

 

Could we perhaps change to another anti-caking agent?

 

We have controlled our facility humidity and it's never above 55%. 

 

Any help would be appreciated!


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


#2 Dr.Khan

Dr.Khan

    DR

  • IFSQN Senior
  • 314 posts
  • 124 thanks
23
Excellent

  • Australia
    Australia
  • Gender:Male
  • Location:Sydney
  • Interests:Food, Reading technical information,provding technical help in QA,R&D,staff Training, products and processes optimisation, watching documentaries and making presentations
    AM available as consultant in Quality Assurance, Product & process development/ optimisation, staff training and trouble shooting in complex manufacturing Environment

    Cal me on +61411588329 to discuss your requirements.

    Am available for International Assignments

Posted 23 July 2019 - 01:49 PM

Hi Food Scientist

Try Calcium stearate 

 

Kind regards

Dr Humaid khan

Managing Director

Halal International Services

Australia



#3 The Food Scientist

The Food Scientist

    Grade - PIFSQN

  • IFSQN Principal
  • 926 posts
  • 241 thanks
180
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Food Science, Nature, SQF, Learning, Trying out new foods, Sarcasm.

Posted 23 July 2019 - 01:51 PM

Hi Food Scientist

Try Calcium stearate 

 

Kind regards

Dr Humaid khan

Managing Director

Halal International Services

Australia

 

I actually was looking at ingredients for a competitor and it looks like they used three different type of anti-caking agents: Calcium Stearate, Silicon Dioxide and Calcium Silicate. Perhaps we need to use three different ones given the other ingredients like onion & lemon peel absorb a lot of moisture.


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


#4 Deena185

Deena185

    Grade - Active

  • IFSQN Active
  • 11 posts
  • 2 thanks
0
Neutral

  • Estonia
    Estonia

Posted 27 July 2019 - 11:52 AM

Try using the silicone dioxide and also check the water content of the powders. Check that you also don’t mix too much once producing .






0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

EV SSL Certificate