Influence of anti-caking agent on the water sorption isotherm and flow-ability properties of vacuum dried honey powder

Article English OPEN
Nurhadi, Bambang ; Roos, Yrjö H. (2017)
  • Publisher: Elsevier
  • Embargo end date: 2017-06-02
  • Related identifiers: doi: 10.1016/j.jfoodeng.2017.04.020
  • Subject: Water sorption isotherm | Calcium silicate | Honey powder | Anti-caking | Flow-ability | Calcium stearate
    mesheuropmc: food and beverages | behavior and behavior mechanisms | fungi | animal structures | digestive, oral, and skin physiology

Honey powder is a hygroscopic powder due to its composition and structure. The addition of anti-caking agent was aimed to increase the stability of honey powder. The present study aimed to study the influence of anti-caking agent on the water sorption isotherm and flow-ability properties of vacuum dried honey powder. Anti-caking agents, calcium silicate and calcium stearate, were added in honey powder. The addition of anti-caking agent influenced water sorption and flow-ability properties of honey powder. Calcium silicate addition seemed not to affect water sorption isotherm properties of honey powder, however, calcium stearate showed more inhibiting effect of recrystallization and collapse of structure of amorphous honey powder. Addition of anti-caking agent to honey powder increase flow-ability of honey powder and calcium stearate seemed to increase flow-ability better than calcium silicate.
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