Evaluation of Natural Anti-­‐caking Agents in Spices and Spice Blends For a Consumer-­‐friendly Labeling of Spice Products

Abstract

Caking, whereby free flowing particles aggregate to form lumps is a common problem during handling and storage of food powders. Seasoning companies have experienced consumer dissatisfaction related to difficulties emptying the spice jar or get lumps of spices when emptying a bag with a spice blend. One way of preventing the caking development is to add a small amount of anti-­‐caking agent. One of the most widely used anti-­‐caking agent is silicon dioxide, labeled as E 551. During the past years, the consumer’s demand for products with fewer additives has increased. This project focused on finding natural anti-­‐caking agents that could replace silicon dioxide in spice products, to get a consumer-­friendly labeling while also solving the caking problem. The caking development was studied in the easily caked Lemon juice powder and Red Onion Seasoning mix containing native potato starch, inulin and a rice fiber as natural anti-­‐caking agents. The replacing alternatives were evaluated based on how they affect the sorption isotherm, glass transition and flowability, as well as sensory properties of the host powders. Moisture sorption isotherms as well as glass transition analysis clarified that water has a large impact on the caking development in the hygroscopic host powders. Glass transition measurements in combination with the flowability analysis, demonstrated that 5% native potato starch, at lower relative humidities theoretically could be used as a silicon dioxide replacer. It was shown that the glass transition temperature of Lemon juice powder was increased while adding 5% native potato starch, which theoretically indicates less stickiness, and consequently reduced risk of caking. Further, Lemon juice powder containing 5% native potato starch presented flow function in the free flowing area, which further promotes its use as a natural anti-­‐caking/ flowagent. The result from the sensory analysis confirmed that there is no significant difference between products containing 1.7% silicon dioxide and 5% native potato starch.