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Composite anticaking agent used for food-grade potassium chloride

An anti-caking agent, potassium chloride technology, applied in the field of composite anti-caking agent, can solve problems such as affecting the whiteness of salt products

Inactive Publication Date: 2016-01-06
NANJING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method can prevent the agglomeration of salt during transportation, the brownish red color of ferric ammonium citrate will affect the whiteness of salt products.

Method used

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  • Composite anticaking agent used for food-grade potassium chloride

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh 53g of D-mannitol, 4.5g of potassium stearate and 42.5g of calcium dihydrogen phosphate, pulverize into powder and mix with 10L of water and stir evenly. It is added to the recrystallization mother liquor which can precipitate 1000KgKCl finished product. After being dried and dried, the mother liquor is put into a ventilated woven bag and placed in an environment at 25°C and a humidity of 50%. The agglomeration status is detected after 7, 15, 30 and 60 days respectively. After testing, the finished product has no agglomeration within one month, and a small amount of agglomeration occurs after 60 days, which has reached the anti-caking effect of industrial food-grade KCl.

Embodiment 2

[0023] Weigh 79g of D-mannitol, 6g of potassium stearate and 15g of calcium dihydrogen phosphate, pulverize into powder and mix with 20L of water and stir evenly. Add it to the recrystallization mother liquor that can precipitate 500KgKCl finished product. After being dried and dried, the mother liquor is put into a ventilated woven bag and placed in an environment at 25°C and a humidity of 50%. The agglomeration status is detected after 7, 15, 30 and 60 days respectively. After testing, the finished product has no agglomeration within two months, and it has reached the anti-caking effect of industrially produced food-grade KCl.

Embodiment 3

[0025] Weigh 53g of D-mannitol, 4.5g of potassium stearate and 42.5g of calcium dihydrogen phosphate, pulverize the ingredients and mix them with 10kg of KCl finished product to form a semi-finished product. Put the above-mentioned semi-finished product and the sample just after drying into the air-permeable woven at the same time In the bag, the mixing mass ratio of the two is 1:200. The bagged samples were placed in an environment at 25° C. and a humidity of 50%, and the agglomeration was detected after 7, 15, 30, and 60 days. After testing, the finished product has no agglomeration within one month, and a small amount of agglomeration occurs after 60 days, which has reached the anti-caking effect of industrial food-grade KCl.

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Abstract

The invention discloses a composite anticaking agent used for food-grade potassium chloride. The composite anticaking agent consists of D-mannitol, potassium octadecanoate and calcium dihydrogen phosphate, wherein the proportion of the D-mannitol to the potassium octadecanoate and the calcium dihydrogen phosphate is (1.25-5):(0.1-0.4):1. The anticaking agent disclosed by the invention is colorless or slightly white, the whiteness of the potassium chloride is not changed, besides, the anticaking agent does not contain cyanide, and is non-toxic, harmless and tasteless.

Description

Technical field [0001] The invention relates to a composite anti-caking agent, in particular to a composite anti-caking agent used in food-grade potassium chloride. Background technique [0002] In order to reduce the possibility of high blood pressure, some potassium chloride is allowed to replace sodium chloride in edible salt. However, in the process of storage and transportation of potassium chloride, the water contained in the product promotes the dissolution and recrystallization of the powder surface, thereby forming crystal bridges at the powder pores. As time goes by, these crystals combine with each other and gradually form Huge clumps. The weakened fluidity affects its use in edible salt. Therefore, in order to prevent caking, it is necessary to add an appropriate amount of anti-caking agent during the production process. [0003] At present, potassium ferrocyanide, commonly known as yellow blood salt, is an anticaking agent for table salt products widely used at home...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03
Inventor 杨毅茆平祁兵兵刘颖颜学武
Owner NANJING UNIV OF SCI & TECH
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