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Creamer Powders Clump in Hot Water


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#1 Ciegel

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Posted 09 December 2019 - 06:17 AM

Hi,

 

Lately we have received complaints that our creamer products are difficult to dissolve in hot water. The raw material we use is vegetable oil and fiber, some phosphate powder as emulsifier and there is the addition of silica dioxide by mixing it in the final powder.

We have conducted check from big batch but we can not find clumping in those batch (paper bag) and we find powder clumping in hot water only when we did repack from big batch to small batch (aluminium foil bag) only. We did repack on room condition : temperature 24  degree C, RH 57% (same condition with big batch).

Has anyone have experience or knowledge about this matter?

What kind of checking should we do for this matter?

 

Many thanks

Ciegel



#2 SQFconsultant

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Posted 09 December 2019 - 07:51 PM

Veg oil is soy? Or another one?


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GOC Group | +1.800.793.7042 | Serving the Food, Food Packaging & Food Storage Industry
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#3 Ryan M.

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Posted 09 December 2019 - 08:25 PM

Try to improve your process on the rebagging to eliminate and remove as much moisture from equipment and room as possible.  If this doesn't help consider adjusting the phosphate up a hair...doesn't take much.

 

I suspect you have moisture in your equipment that is taken on / into the product.  If this is the case and you can't remove that moisture consider running some dry ingredients through the equipment before your product to pick up the moisture.



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