An anti-caking salt product and a method for preparing the same
By optimizing the amount of ferric tartrate added to salt, the drying process, and the packaging materials, combined with particle size and impurity control, the problem of salt clumping was solved, achieving a highly efficient and safe anti-caking effect, suitable for industrial production.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- JIANGXI 92 SALT IND CO LTD
- Filing Date
- 2026-03-18
- Publication Date
- 2026-06-05
AI Technical Summary
Salt is prone to clumping during storage and transportation, resulting in poor flowability and economic losses. Furthermore, existing anti-caking agents such as potassium ferrocyanide raise safety concerns and have issues with instability in use.
Food-grade ferric tartrate is used as an anti-caking agent, with the addition amount controlled at 0.05~0.106g/kg. It is added after drying at 100℃ for 4 hours, and high-barrier packaging materials and desiccants, such as quicklime or calcium chloride, are used to optimize the particle size and impurity content of the salt, forming a multi-dimensional synergistic inhibition of agglomeration.
It significantly reduces the clumping rate of table salt, is highly safe, economical and practical, and is suitable for large-scale industrial production. It can replace or reduce the use of potassium ferrocyanide and meet the needs of downstream brewing industries.
Smart Images
Figure CN122139927A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing and storage technology, specifically to a method and application of anti-caking salt based on anti-caking agent optimization and process synergy, and more specifically to an anti-caking salt product and its preparation method, particularly a synergistic anti-caking method and its application through the selection of anti-caking agent type and dosage, optimization of addition process, and matching packaging and desiccant use. Background Technology
[0002] Table salt (mainly sodium chloride) is highly susceptible to caking due to moisture absorption during storage and transportation, severely affecting its flowability and user experience, and causing significant economic losses. Currently, potassium ferrocyanide is the most commonly used anti-caking agent in industry. Although it has good anti-caking effects and is safe at dosages specified by national standards, public concerns about its "highly toxicity" due to its name persist, seriously affecting consumer acceptance. Furthermore, the use of potassium ferrocyanide in downstream brewing industries (such as soy sauce and vinegar) can lead to increased filtration processes and flavor inhibition.
[0003] Other anti-caking agents, such as ferric ammonium citrate, have not been widely used due to poor efficacy or the need for large dosages that affect the whiteness of salt. Existing anti-caking technologies mostly focus on exploring single factors, lacking systematic research on the synergistic effects of multiple factors, including the molecular mechanism of anti-caking agents, addition methods, drying processes, packaging materials, and the characteristics of the salt itself (particle size, impurities). This results in unstable anti-caking effects and prevents the formation of a standardized technical solution that is efficient, economical, and safe.
[0004] Therefore, there is an urgent need in this field to develop a new method that does not rely on potassium ferrocyanide or can significantly reduce its dosage, and achieves efficient anti-caking through process optimization.
[0005] To address the above problems, this invention is proposed. Summary of the Invention
[0006] The purpose of this invention is to overcome the shortcomings of existing technologies and provide an efficient, safe, and economical method and application for preventing salt from caking. The core of this method lies in using food-grade ferric tartrate as the main anti-caking agent, adding it at a rate of 0.05~0.106 g / kg of salt, after the salt has been dried at 100℃ for 4 hours, and ensuring a water vapor permeability of ≤0.5 g / m³. 2 • 24-hour high-barrier packaging, with 5-7g of food-grade quicklime or 1.5-2.5g of food-grade calcium chloride desiccant added to every 200g of salt. This invention also controls the magnesium content in the salt. 2+With a salt content ≤0.02%, KCl content ≤10%, and particle size within the range of 0.45~0.6mm, this method synergistically inhibits salt agglomeration from multiple dimensions. This method demonstrates significant anti-agglomeration effects, high safety, and is economical and simple to implement. It can effectively replace or reduce the use of potassium ferrocyanide and is suitable for large-scale industrial production.
[0007] To achieve the above objectives, the present invention adopts the following technical solution:
[0008] The first aspect of the present invention provides an anti-caking salt product, the salt product comprising raw salt and an anti-caking agent, wherein the anti-caking agent is food-grade ferric tartrate, and the amount of anti-caking agent added is 0.05~0.106 g / kg based on the total mass of the salt product after addition.
[0009] Raw salt refers to table salt without added anti-caking agents.
[0010] Preferably, the packaging material for the salt product is an aluminized film or a high-barrier nylon film, and the water vapor permeability of the packaging material is ≤0.5g / m³. 2 ·24h.
[0011] Preferably, the packaging of the salt product includes a desiccant, which includes food-grade quicklime or food-grade calcium chloride; wherein, 5-7g of food-grade quicklime or 1.5-2.5g of food-grade calcium chloride desiccant is placed in each 200g packaging unit of the salt product.
[0012] The second aspect of this invention provides a method for preparing the anti-caking salt product described in the first aspect of this invention. The core of the anti-caking method lies in the selection of anti-caking agents, process synergy, and standard control. The preparation method includes the following steps:
[0013] (1) Anti-caking agent addition: Food-grade ferric tartrate anti-caking agent is mixed evenly with the original salt according to a certain addition amount;
[0014] (2) Drying treatment: Dry the salt mixture after adding anti-caking agent;
[0015] (3) Packaging and adding desiccant: Pack the dried salt and put desiccant into the packaging unit of the salt product.
[0016] Preferably, in step (1), ferric tartrate anti-caking agent is added after the salt has been dried. The drying conditions are: drying at a temperature range of 80-120℃ for 4-6 hours until the salt water content is ≤0.5%. In the salt anti-caking method of the present invention, the order of adding ferric tartrate anti-caking agent after the salt has been dried is very critical. During the production process, salt will always contain moisture, and it is almost impossible for the moisture content to be below 0.5%. Therefore, it is necessary to dry the salt to ensure that the salt water content is ≤0.5% before adding ferric tartrate anti-caking agent. As can be seen from the comparison of Example 3, after 15 days of storage, the product with the ferric tartrate anti-caking agent added first and then dried has a caking rate of 23.38%; while the product with the ferric tartrate anti-caking agent added first has a stable caking rate between 18.5% and 19%. This proves that the "adding after drying" process can significantly improve the anti-caking effect.
[0017] Preferably, in step (1), the amount of anti-caking agent added is 0.05~0.106 g / kg salt, based on the total mass of the added salt product.
[0018] Preferably, in step (1), the anti-caking agent is added by spraying it onto the salt after preparing the anti-caking agent into a solution, and ensuring that it is mixed evenly.
[0019] Preferably, in the particle size distribution of the raw salt, particles with a diameter of 0.45 mm to 0.6 mm account for ≥80%, and particles with a diameter less than 0.3 mm account for ≤5%. The particle size of the raw salt is a factor affecting agglomeration, and maintaining the particle size under the stated conditions results in less agglomeration.
[0020] Preferably, the original salt contains magnesium ions (Mg). 2+ The content of magnesium ions and KCl in the raw salt is ≤0.02%, and the content of potassium chloride (KCl) is ≤10%. Magnesium ions and KCl in the raw salt can also cause the salt to clump. Controlling their content under the conditions described above will delay the clumping of the salt.
[0021] Preferably, in step (2), the salt mixed with the anti-caking agent is placed at 100±5℃ and dried by forced air for at least 4 hours to make its moisture content ≤0.03%.
[0022] Preferably, in step (3), the packaging material for the salt product is an aluminized film or a high-barrier nylon film, and the water vapor permeability of the packaging material is ≤0.5g / m³. 2 ·24h;
[0023] Preferably, in step (3), the packaging of the salt product includes a desiccant, which includes food-grade quicklime or food-grade calcium chloride; wherein, 5-7g of food-grade quicklime or 1.5-2.5g of food-grade calcium chloride desiccant is placed in each 200g packaging unit of the salt product.
[0024] The third aspect of this invention provides an accelerated experimental method for evaluating the caking performance of salt, specifically for evaluating the caking performance of the anti-caking salt product described in the first aspect of this invention. The accelerated experimental method for evaluating the caking performance of salt employs a humidity cycling method: unpackaged salt samples are placed in a constant temperature environment at 25°C, with relative humidity cycling in the order of 85% (8h) → 60% (8h) → 40% (8h). Daily observations and records are kept, and the caking rate is calculated by sieving on the 15th day. The caking rate (%) is calculated as (m1 / m0) × 100%, where m1 is the mass of caking salt and m0 is the total mass of the sample. Traditional salt caking experiments often use constant temperature and humidity or a single humidity gradient, which does not reflect the periodic humidity fluctuations in scenarios such as kitchens and warehouses. This method designs a 24-hour cycle of 85% → 60% → 40% RH for 8 hours each, covering the humidity stress in all scenarios, making it closer to reality. It can also quickly stimulate the anti-caking limit of the anti-caking salt, avoiding the practical limitations of traditional methods.
[0025] The fourth aspect of this invention provides the application of food-grade ferric tartrate in the preparation of anti-caking salt products, wherein the amount of ferric tartrate added is 0.05~0.106 g / kg salt.
[0026] Compared with the prior art, the present invention has the following beneficial effects:
[0027] 1. This invention is the first to propose using food-grade ferric tartrate as an anti-caking agent. When added at a dosage of 0.106 g / kg of salt, the caking rate after 15 days of storage was 8.7%. However, when potassium ferrocyanide was added at a dosage of 0.01 g / kg (the upper limit of the national standard) of salt, the caking rate after 15 days of storage was 9.9%. Therefore, using ferric tartrate as an anti-caking agent can at least partially, or even completely, replace ferric tartrate as an anti-caking agent, achieving the same or even better anti-caking effect.
[0028] 2. In a preferred embodiment of the present invention, the timing of adding the ferric tartrate anti-caking agent is crucial. The raw salt must be dried before addition. As shown in the comparison of Example 3, after 15 days of storage, the product with the ferric tartrate anti-caking agent added first and then dried had a caking rate of 23.38%; while the product with the agent added after drying had a stable caking rate between 18.5% and 19%. This demonstrates that the "drying before addition" process significantly improves the anti-caking effect.
[0029] 3. In a preferred embodiment of the present invention, the particle size distribution of the raw salt before the addition of the anti-caking agent has a crucial impact on the agglomeration rate. Controlling the particle size distribution of the raw salt, with particles having a diameter of 0.45mm to 0.6mm accounting for ≥80% and particles having a diameter less than 0.3mm accounting for ≤5%, will delay the agglomeration of the salt. However, as the proportion of particles with a diameter of 0.45mm to 0.6mm gradually decreases, the agglomeration rate gradually increases (Groups J, K, and L in Example 5).
[0030] 4. In a preferred embodiment of the present invention, the content of magnesium ions and potassium chloride in the original salt before adding the anti-caking agent is also crucial. Controlling the magnesium ion (Mg) content in the original salt is essential. 2+ A content of ≤0.02% for sodium chloride and ≤10% for potassium chloride (KCl) will delay the clumping of table salt.
[0031] 5. In a preferred embodiment of the present invention, the water vapor permeation rate is ≤0.5g / m³. 2 • Packaging with high-barrier materials for 24 hours, and adding 6g of quicklime or 2g of calcium chloride desiccant to every 200g of salt can further inhibit salt clumping.
[0032] 6. Significant effect: The comprehensive solution provided by this invention can achieve a clumping rate of only 8.7% after 15 days of open storage, which far exceeds the level of existing technology.
[0033] 7. Safe and reliable: Ferric tartrate, the main anticaking agent, is a recognized safe food additive (GRAS). It can effectively replace or reduce the use of potassium ferrocyanide, eliminate public health concerns, and meet the needs of the downstream brewing industry.
[0034] 8. Economic and practical: The raw materials required in the plan, such as ferric tartrate and quicklime, are inexpensive, the process is simple, and it is easy to promote and implement in existing salt production lines.
[0035] 9. Systems Science: This invention is the first to establish a complete, systematic, and theoretically supported anti-caking technology standard system, covering everything from molecular mechanisms to macroscopic processes, from raw salt control to final packaging, filling a gap in the industry. Attached Figure Description
[0036] Figure 1 This is a trend chart showing the effect of different types of anti-caking agents on the clumping rate of salt.
[0037] Figure 2 The effect of different amounts of ferric tartrate on the clumping rate of salt is shown in the graph.
[0038] Figure 3 The trend graph shows the effect of adding anti-caking agent before and after drying on the agglomeration rate.
[0039] Figure 4 This is a trend chart showing the influence of different packaging materials on the clumping rate of salt.
[0040] Figure 5 The effect of particle size on the clumping rate of salt before the addition of anti-caking agent. Detailed Implementation
[0041] The present invention will be further described below through embodiments, but is not limited to these embodiments. Experimental methods not specifically described in the embodiments generally use conventional conditions, conditions described in manuals, or conditions recommended by the manufacturer. The general equipment, materials, reagents, etc., used are commercially available unless otherwise specified. Unless otherwise specified, the experimental methods used in the embodiments are conventional methods.
[0042] The raw salt used in Examples 1-4 below has the following particle size distribution: 80% of the salt particles are 0.45mm~0.6mm, 15% are 0.3mm~0.45mm, and 5% are smaller than 0.3mm; the raw salt contains magnesium ions (Mg). 2+ Content ≤0.02%, potassium chloride (KCl) content ≤10%.
[0043] Example 1: Comparative Experiment of Anti-caking Agent Effects
[0044] Take a certain amount of refined salt (raw salt) from Jiangxi Jiuer Salt Industry, 20 kg per portion. First, dry the raw salt at 100℃ for 4 hours, then cool it before adding an anti-caking agent. The drying conditions are: dry at 100℃ for 4 hours until the salt water content is ≤0.5%. Add the following anti-caking agents separately and mix thoroughly:
[0045] - Group A: Potassium ferrocyanide, 0.01 g / kg (national standard upper limit);
[0046] - Group B: Ferric tartrate, 0.106 g / kg;
[0047] - Group C: Control group, no anti-caking agents added.
[0048] All salt samples from each group were dried in a 100℃ forced-air drying oven for 4 hours until their moisture content was ≤0.03%. After removal, 20g of each sample was loosely spread in a petri dish and placed in a constant temperature and humidity chamber. The program was set as follows: temperature 25℃, relative humidity cycling at 85% (8h) → 60% (8h) → 40% (8h). Starting from day 7, samples were taken daily and sieved using a 0.8mm standard sieve to calculate the agglomeration rate.
[0049] The results are as follows Figure 1 As shown: After 15 days of storage, the clumping rate of group C (control group) was 46.8%; the clumping rate of group A (potassium ferrocyanide) was 9.9%; and the clumping rate of group B (ferric tartrate) was 8.7%. This demonstrates that adding 0.106 g / kg ferric tartrate has a better anti-caking effect than adding 0.01 g / kg (the upper limit of the national standard) potassium ferrocyanide, with a clumping rate of 8.7%.
[0050] Example 2: Optimization Experiment of Ferric Tartrate Addition
[0051] Take 92 refined salt and add 0.01 g / kg, 0.05 g / kg and 0.106 g / kg of ferric tartrate respectively. Drying and agglomeration experiments were carried out according to the method of Example 1 (only the amount of ferric tartrate added in group B of Example 1 was replaced).
[0052] The results are as follows Figure 2 As shown: when the addition amount is 0.01 g / kg, the anti-caking effect is limited, with a caking rate of 18.66%. When the addition amount is 0.05 g / kg, the caking rate is 12.3% after 15 days of storage, and when the addition amount is 0.106% (the upper limit of the national standard), the caking rate is 8.7%. Considering both economic efficiency and effectiveness, the optimal addition amount is 0.05~0.106 g / kg.
[0053] Example 3: Optimization Experiment of Drying Process and Addition Order
[0054] Take 92% refined salt and divide it into two groups:
[0055] - Group 1 (Comparative Example): First add 0.01 g / kg ferric tartrate, then dry at 100℃ for 4 h.
[0056] - Group 2 (Example of the invention): First, dry at 100℃ for 4 hours, then add 0.01g / kg of ferric tartrate after cooling.
[0057] All salt samples from each group were dried in a 100°C forced-air drying oven for 4 hours until their moisture content was ≤0.03% (adjusting the order of adding 0.01 g / kg ferric tartrate and drying at 100°C for 4 hours in Example 2). Then, an agglomeration test was conducted according to the method in Example 1.
[0058] The results are as follows Figure 3 As shown, after 15 days of storage, the agglomeration rate of Group 1 (added before drying) was 23.38%; the agglomeration rate of Group 2 (added after drying) remained stable between 18.5% and 19%. This demonstrates that the "added after drying" process can significantly improve the anti-caking effect.
[0059] Example 4: Verification of Packaging and Desiccant Effectiveness
[0060] The refined salt of Group B in Example 1, which was dried and had 0.05 g / kg ferric tartrate added, was packaged in 200 g / bag packages.
[0061] Group E: Ordinary polyethylene film packaging (water vapor permeability >10g / m³) 2 ·24h)
[0062] - Group F: High-barrier nylon film packaging (water vapor permeability ≤ 0.5 g / m³) 2 ·24h)
[0063] - Group G: Same packaging as Group F, plus one packet of 6g food-grade quicklime desiccant.
[0064] All samples were stored in a constant temperature and humidity environment (25°C, 75% humidity) for 60 days before being opened and tested.
[0065] The results are as follows Figure 4 As shown: Group E had severe clumping, with a clumping rate of 56.85%; Group F had slight clumping, with a clumping rate of approximately 21.34%; Group G had good fluidity and a low clumping rate of 10.92%.
[0066] Example 5: Effect of raw salt particle size on agglomeration before the addition of anti-caking agent (the effect of raw salt particle size on agglomeration was investigated alone, without the addition of anti-caking agent)
[0067] The raw salt used in this embodiment has the following particle size distribution; the raw salt contains magnesium ions (Mg). 2+ Content ≤0.02%, potassium chloride (KCl) content ≤10%.
[0068] Group H: 90% of the salt particles were between 0.45mm and 0.6mm, 5% were between 0.3mm and 0.45mm, and 5% were less than 0.3mm.
[0069] Group I: Salt particles with a diameter of 0.45mm~0.6mm accounted for 80%, 0.3mm~0.45mm accounted for 15%, and less than 0.3mm accounted for 5%.
[0070] Group J: Salt particles with a diameter of 0.45mm~0.6mm accounted for 70%, particles with a diameter of 0.3mm~0.45mm accounted for 20%, and particles smaller than 0.3mm accounted for 10%.
[0071] Group K: Salt particles with a diameter of 0.45mm~0.6mm accounted for 60%, 0.3mm~0.45mm accounted for 30%, and less than 0.3mm accounted for 10%.
[0072] Group L: Salt particles with a diameter of 0.45mm~0.6mm accounted for 50%, 0.3mm~0.45mm accounted for 35%, and less than 0.3mm accounted for 15%.
[0073] All salt samples from each group were dried in a 100℃ forced-air drying oven for 4 hours until their moisture content was ≤0.03%. After removal, 20g of each sample was loosely spread in a petri dish and placed in a constant temperature and humidity chamber. The program was set as follows: temperature 25℃, relative humidity cycling at 85% (8h) → 60% (8h) → 40% (8h). On day 15, the samples were removed and sieved using a 0.8mm standard sieve to calculate the agglomeration rate.
[0074] The results are as follows Figure 5As shown, the salt clumping rates of groups H, I, J, K, and L were 45.9%, 46.8%, 61.5%, 69.5%, and 80.2%, respectively. It can be seen that the salt clumping rate increased significantly after group I. The clumping rate was relatively low when the proportion of particles with a diameter of 0.45mm to 0.6mm was ≥80% and the proportion of particles with a diameter of less than 0.3mm was ≤5%.
[0075] The above description is merely a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.
Claims
1. An anti-caking salt product, characterized in that, The salt product includes raw salt and an anti-caking agent, wherein the anti-caking agent is food-grade ferric tartrate, and the amount of anti-caking agent added is 0.05~0.106 g / kg based on the total mass of the salt product after addition.
2. The anti-caking salt product according to claim 1, characterized in that, The packaging material for the salt product is an aluminized film or a high-barrier nylon film, and the water vapor permeability of the packaging material is ≤0.5g / m³. 2 ·24h.
3. The anti-caking salt product according to claim 1, characterized in that, The packaging of the salt product includes a desiccant, which includes food-grade quicklime or food-grade calcium chloride; wherein, 5-7g of food-grade quicklime or 1.5-2.5g of food-grade calcium chloride desiccant is placed in each 200g packaging unit of the salt product.
4. A method for preparing the anti-caking salt product according to claims 1-3, characterized in that, It includes the following steps: (1) Anti-caking agent addition: Mix food-grade ferric tartrate anti-caking agent with the original salt evenly according to a certain addition amount; (2) Drying treatment: Dry the salt mixture after adding anti-caking agent; (3) Packaging and adding desiccant: Pack the dried salt and put desiccant into the packaging unit of the salt product.
5. The preparation method according to claim 4, characterized in that, In step (1), after the raw salt is dried, ferric tartrate anti-caking agent is added. The drying conditions are: drying at a temperature range of 80-120℃ for 4-6 hours until the salt water content is ≤0.5%.
6. The preparation method according to claim 4, characterized in that, In step (1), based on the total mass of the added salt product, the amount of anti-caking agent added is 0.05~0.106 g / kg salt; In step (1), the anti-caking agent is added by spraying it onto the salt after preparing the anti-caking agent into a solution, and ensuring that it is mixed evenly.
7. The preparation method according to claim 4, characterized in that, In the particle size distribution of the raw salt, particles with a diameter of 0.45 mm to 0.6 mm account for ≥80%, and particles with a diameter less than 0.3 mm account for ≤5%. Magnesium ions (Mg) in the original salt 2+ Content ≤0.02%, potassium chloride (KCl) content ≤10%.
8. The preparation method according to claim 4, characterized in that, In step (2), the salt mixed with anti-caking agent is placed at 100±5℃ and dried by forced air for at least 4 hours to make its moisture content ≤0.03%.
9. The preparation method according to claim 4, characterized in that, In step (3), the packaging material for the salt product is an aluminized film or a high-barrier nylon film, and the water vapor permeability of the packaging material is ≤0.5g / m³. 2 ·24h; In step (3), the packaging of the salt product includes a desiccant, which includes food-grade quicklime or food-grade calcium chloride; wherein, 5-7g of food-grade quicklime or 1.5-2.5g of food-grade calcium chloride desiccant is placed in each 200g salt product packaging unit.
10. An accelerated experimental method for evaluating the clumping performance of table salt, characterized in that, The caking performance of the anti-caking salt product according to any one of claims 1-3 is evaluated. The accelerated experimental method for evaluating the caking performance of the salt is the humidity cycling method: the unpackaged salt sample is placed in a constant temperature environment at 25°C, and the relative humidity is cycled in the following order: 85% for 8 hours, then 60% for 8 hours, and then 40% for 8 hours. The observation and recording are carried out daily, and the caking rate is calculated by sieving on the 15th day. The caking rate (%) = (m1 / m0) × 100%, where m1 is the mass of the caking salt and m0 is the total mass of the sample.