Lemon Pepper seasoning clumping
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!
Hi Food Scientist
Try Calcium stearate
Kind regards
Dr Humaid khan
Managing Director
Halal International Services
Australia
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.