About this document
SANACEL® as Anti-Caking Agent by Thuy Phan is a document available to read on EtoBox.
This document discusses the benefits of using SANACEL cellulose fibres as anti-caking agents in food applications such as spices, shredded cheese, and premixed bakery and meat products. It recommends fibre types like SANACEL 30G, 90, and wheat 30G and 90 for their ability to prevent caking in hydrophilic and oil/fat-containing products. The fibres provide long-lasting anti-caking effects, improved flowability, neutral flavor, and lower dust content compared to other agents. They also help stabilize flavors
- Author
- Thuy Phan
- Language
- EN