anti-caking agents Archives

Inside Perspective of Powder Wettability in the Food and Feed Industries
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Inside Perspective of Powder Wettability in the Food and Feed Industries

Feature Article, Feed industry, Food Industry, Moisture Sensitivity, Wettability

Inside Perspective of Powder Wettability in the Food and Feed Industries

Powder wettability in food and feed determines how [...]

By Stephane Sloots|2025-11-15T14:00:08+00:0015 November 2025|Categories: Feature Article, Feed industry, Food Industry, Moisture Sensitivity, Wettability|Tags: agglomeration, anti-caking agents, aquafeed, capillary rise tests, clumping, contact angle measurement, dairy powders, feed pellets, fluidized bed granulation, food powders, Infant formula, instant powders, lecithin, moisture management, pellet durability, powder hydration, powder reconstitution, powder wettability, Process Optimization, shrimp feed, sinking time test, spray drying, surface fat, surfactants|0 Comments

Measuring Hygroscopicity in Food Powders: Why It Matters More Than You Think
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Measuring Hygroscopicity in Food Powders: Why It Matters More Than You Think

Bulk Solids Characterization, Caking, Flowability, Food Industry, Insights, Moisture Sensitivity, powders

Measuring Hygroscopicity in Food Powders: Why It Matters More Than You Think

Check out these related articles: https://powdertechnology.info/moisture-content-analysis-in-powder-samples/ [...]

By Stephane Sloots|2025-07-09T11:11:41+01:005 April 2025|Categories: Bulk Solids Characterization, Caking, Flowability, Food Industry, Insights, Moisture Sensitivity, powders|Tags: anti-caking agents, caking, dynamic vapor sorption, flowability, food powders, food processing, hygroscopicity, moisture absorption, moisture control, powder characterization, powder stability, shelf life, sorption isotherms|0 Comments

Advancements in Powder Mixing: Techniques and Characterization Methods (video)
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Advancements in Powder Mixing: Techniques and Characterization Methods (video)

Video

Advancements in Powder Mixing: Techniques and Characterization Methods (video)

[fusion_video video="http://powdertechnology.info/wp-content/uploads/2023/08/AdvancementsinPowder.mp4" video_webm="" width="" controls="" preload="" loop="yes" autoplay="yes" mute="yes" preview_image="" [...]

By POWDERTECHNOLOGY.info|2023-12-29T11:44:09+00:0027 August 2023|Categories: Video|Tags: agglomeration, anti-caking agents, blending, bulk powders, characterization methods, characterization of powders, chemical composition analysis., chemical properties, cohesive powders, consistent product quality, continuous mixers, cross-contamination risks, de-agglomerators, dissolution rates, double cone mixers, flowability, fluidized bed mixers, fluidized bed mixing, gentle tumbling, high-shear granulators, high-shear mixers, high-shear mixing, homogeneous, hygroscopicity analysis, inconsistent particle distribution, industries, inefficient mixing, ingredient segregation, ingredients, large batches, limitations, lindor mixer, mixing reports, mixing techniques, moisture content, non-uniformity, paddle mixers, particle segregation, particle size analysis, particle size distribution, performance, physical properties, powder agglomeration, powder behavior, powder blend, powder characterization, powder mixing techniques, powder mixtures, powder properties, process control parameters, process efficiency, process validation, real-time monitoring, research and development, ribbon blenders, sieving machines, size, sticky powders, texture, traditional mixers, traditional powder mixing methods, tumble blending, tumbling, uneven blends, uniform distribution, v-blenders|0 Comments

Advancements in Powder Mixing: Techniques and Characterization Methods
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Advancements in Powder Mixing: Techniques and Characterization Methods

Agglomaration, Caking, Feature Article, Mixing technology, Particle size distribution, powders, research, Shear

Advancements in Powder Mixing: Techniques and Characterization Methods

In various industries, from pharmaceuticals to food processing [...]

By POWDERTECHNOLOGY.info|2024-12-16T12:28:46+00:0020 August 2023|Categories: Agglomaration, Caking, Feature Article, Mixing technology, Particle size distribution, powders, research, Shear|Tags: agglomeration, anti-caking agents, blending, bulk powders, characterization methods, characterization of powders, chemical composition analysis., chemical properties, cleaning-in-place, cohesive powders, consistent product quality, continuous mixers, cross-contamination risks, de-agglomerators, dissolution rates, double cone mixers, flowability, fluidized bed mixers, fluidized bed mixing, gentle tumbling, high-shear granulators, high-shear mixers, high-shear mixing, homogeneous, hygienic design, hygroscopicity analysis, improvements, incomplete mixing, inconsistent particle distribution, industries, inefficient mixing, ingredient segregation, ingredients, large batches, limitations, lindor mixer, mixing reports, mixing techniques, moisture content, non-uniformity, paddle mixers, particle segregation, particle size analysis, particle size distribution, performance, physical properties, powder agglomeration, powder behavior, powder blend, powder characterization, powder mixing techniques, powder mixtures, powder properties, process control parameters, process efficiency, process validation, real-time monitoring, research and development, ribbon blenders, sieving machines, size, sticky powders, texture, traditional mixers, traditional powder mixing methods, tumble blending, tumbling, uneven blends, uniform distribution, v-blenders|0 Comments

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Inside Perspective of Powder Wettability in the Food and Feed Industries

Measuring Hygroscopicity in Food Powders: Why It Matters More Than You Think

Advancements in Powder Mixing: Techniques and Characterization Methods (video)

Advancements in Powder Mixing: Techniques and Characterization Methods