Comparison of Anticaking Functions among Konjac Glucomannan-Acrylic Acid Copolymer (KAC), Microcrystalline Cellulose (MCC) and Silicon Dioxide

doi:10.7506/spkx1002-6630-200901023

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (1): 99-103.doi: 10.7506/spkx1002-6630-200901023

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Comparison of Anticaking Functions among Konjac Glucomannan-Acrylic Acid Copolymer (KAC), Microcrystalline Cellulose (MCC) and Silicon Dioxide

CHEN Wen-jing1，WANG Chao1，NI Xue-wen1，ZHAO Wei-li1，ZHANG Min-yan1，JIANG Fa-tang1,2,*

(1.School of Biological Engineering, Hubei University of Technology, Wuhan 430068, China；
2.Wuhan Licheng Biotechnology Co.Ltd., Wuhan 430068, China)

Received:2008-01-07 Revised:2008-05-24 Online:2009-01-01 Published:2010-12-29
Contact: JIANG Fa-tang1 E-mail:JIANGFT@mail.hbut.edu.cn

Abstract

Abstract:

Particle size and hygroscopicity of KAC, MCC and SiO2 were measured, and anticaking functions of these three substances added into chicken flavor powder were compared at different amounts and environmental conditions. The results showed that the smaller particle size has the better anticaking function, and when the particle size is 20 to 30 μm, the anticaking function is excellent. Furthermore, the flowing and anticaking property of chicken flavor powder added with 3‰ KAC are obviously better than those of chicken flavor power added with 1% MCC or 1% SiO2 at relative humidity 90%±3% and 25± 1℃, relative humidity 75% ± 3% and 25 ± 1℃, and relative humidity 30% ± 3% and 25 ± 1℃, respectively.

Key words: KAC, anticaking agent, particle size, moisture-absorption weight gain

CLC Number:

TS202.3

CHEN Wen-jing1，WANG Chao1，NI Xue-wen1，ZHAO Wei-li1，ZHANG Min-yan1，JIANG Fa-tang1,2,*. Comparison of Anticaking Functions among Konjac Glucomannan-Acrylic Acid Copolymer (KAC), Microcrystalline Cellulose (MCC) and Silicon Dioxide[J]. FOOD SCIENCE, 2009, 30(1): 99-103.

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Comparison of Anticaking Functions among Konjac Glucomannan-Acrylic Acid Copolymer (KAC), Microcrystalline Cellulose (MCC) and Silicon Dioxide

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