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!