Anti-caking agents are used in powder product formulations to prevent caking and to positively influence consumer preferences. In this study, ready-to-drink coffees, which are highly consumed were preferred and silicon dioxide (SiO2), maltodextrin (MD), glycerol monostearate (GMS), tricalcium phosphate (TCP) additives were added to the product formulations as anti-caking agents. Caking, cohesion and powder flow rate dependence (PFSD) tests were carried out on the 1st, 15th, 30th, 30th, 45th, 60th, 75th and 90th days and Scanned Electron Microscope (SEM) images were taken. In this way, the performances of anti-caking agents on instant coffee powder products during storage processes were determined. At the end of the study, it was determined that the powder flow properties of the anti-caking agents during the storage process were different. While the mean cake strength value of the control coffee sample was determined in the range of 93.90-159.63 g mm during the storage period, no caking was observed in the MD sample. The SEM imaging results of the samples are similar to the powder flow measurement values.
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Türker et al. (2024) studied this question.
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