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Developing New Anti-Caking Agents: Using Powder Testing to Identify High-Performance Candidates

The food processing and handling industry is heavily reliant on anti-caking agents to safeguard manufacturing efficiency and preserve the value of powdered ingredients and products.

Image Credit: Freeman Technology

Driven by innovation and evolving customer preferences, this is an industry showing healthy expansion with the food handling and processing equipment market predicted to exhibit a compound annual growth rate (CAGR) of 6.5% up to 2026.

Against this backdrop there is rising demand for new, high-performance additives that meet changing needs, notably to displace ingredients that are controversial or of undesirable provenance.

In this presentation, Dr Renata Negrini (Omya International AG) will explore the application of advanced powder testing (using the FT4 Powder Rheometer® from Freeman Technology) to assess heterogeneous caking behavior – crusting – will be shown, to rigorously assess potential candidates.

 

Biography

Dr. Renata Negrini is a Technical Service Manager at Omya International AG, Switzerland. Dr Negrini has a PhD in Food Science and Technology and has 5 years’ experience working in product development and technical service.

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