Could rice be used as an anticaking agent in table salt?
Cemal Akay1, Recai Ogur, Ahmet Korkmaz
1Department of Pharmaceutical Toxicology, Gulhane Medical School, Ankara, Turkey.
International Journal of Food Sciences and Nutrition
|September 22, 2007
Summary
Powdered rice effectively prevents table salt from clumping. Studies show 1% powdered rice acts as a viable anticaking agent, potentially replacing synthetic additives in salt production.
Area of Science:
- Food Science
- Material Science
Background:
- Table salt often requires anticaking agents to maintain flowability.
- Current anticaking agents may have limitations or be undesirable in certain food products.
Purpose of the Study:
- To evaluate the efficacy of powdered rice as a natural anticaking agent for table salt.
- To determine the optimal concentration of powdered rice for anticaking properties.
Main Methods:
- Table salt samples, free of additives, were mixed with varying concentrations of powdered rice (0-20%).
- Samples were stored under controlled laboratory conditions (room temperature, <30% humidity) for 4 days.
- Weight changes were monitored, and final dryness was determined after oven drying at 105°C.
Main Results:
- Salt samples with powdered rice showed a weight loss of 0.56±0.08%, indicating reduced moisture absorption.
- Control salt samples (no powdered rice) gained significant weight (10.31±0.63%), suggesting moisture uptake and caking.
- A statistically significant difference in anticaking performance was observed between lower (1-2%) and higher (5-20%) concentrations of powdered rice.
Conclusions:
- Powdered rice demonstrates significant anticaking properties in table salt.
- A concentration of 1% powdered rice is effective and can potentially replace conventional anticaking food additives.
- This finding supports the use of powdered rice as a natural alternative in salt manufacturing.
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