Math of Food
Hi,
I am in R & D process of Fruit powder manufacturing company. I have developed mango powder by using Microwave Vacuum technology.
There is lumps after grinding the final output.
What are anti caking agents i can use in my powder?
Could someone suggest please?
Thanks
you can use silicon dioxide or aliminum silicate.
for natural alternative search for **[Ground Rice Hulls](https://feople.io/t/anti-caking-agent-for-fruit-powders/12144)**
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HI
Thanks for your answer.
What r the % of addition?
Regards
Mittal Patel
Is it possible that the final product still has too much moisture content?
Sir,
what should be final moisture content in Mango Powder?