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Company News About Food Powder Caking Problems: Can Dry Granulation Help?
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Food Powder Caking Problems: Can Dry Granulation Help?

2026-06-04
Latest company news about Food Powder Caking Problems: Can Dry Granulation Help?

 

Why Do Food Powders Cake?

Common ingredients prone to caking include:

  • Milk powders

  • Meal replacement powders

  • Seasonings

  • Plant protein powders

Moisture absorption during storage and transport often leads to agglomeration.

Impacts of Caking

  • Reduced flowability, affecting automated packaging

  • Increased dosing errors, affecting product consistency

  • Poor user experience during preparation

How Dry Granulation Improves Performance

Through roller compaction, powders are transformed into stable granules, which:

  • Reduce dust generation

  • Improve flowability

  • Increase packaging efficiency

  • Enhance storage stability

Key Metrics for Evaluation

Manufacturers focus on:

  • Bulk density

  • Flow angle

  • Fine powder ratio

  • Granule strength

Conclusion

For hygroscopic food powders, proper dry granulation significantly improves production, handling, and storage performance.

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