Provided herein is a rice husk particles wherein at least 90%, by weight, of the total weight of the particles, has a diameter less than 25 m.

Provided herein is a rice husk particles wherein at least 90%, by weight, of the total weight of the particles, has a diameter less than 25 m.

The present invention relates to a process for preparing a mixture comprising vanillin and ethyl vanillin which process comprises the steps of (i) mixing at least vanillin powder and ethyl vanillin powder, (ii) keeping the mixture obtained in step (i) in a vessel in order to let the vanillin and ethyl vanillin agglomerate, and (iii) breaking down at least one agglomerate obtained in step (ii) into smaller particles. The present invention also relates to a powdery mixture comprising vanillin and ethyl vanillin obtained by the process according to the present invention.

The present invention relates to a process for preparing a mixture comprising vanillin and ethyl vanillin which process comprises the steps of (i) mixing at least vanillin powder and ethyl vanillin powder, (ii) keeping the mixture obtained in step (i) in a vessel in order to let the vanillin and ethyl vanillin agglomerate, and (iii) breaking down at least one agglomerate obtained in step (ii) into smaller particles. The present invention also relates to a powdery mixture comprising vanillin and ethyl vanillin obtained by the process according to the present invention.

Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients. When applied the anticaking agent is applied to a divided cheese, it has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425 F. and 450 F. for 5 minutes. Also disclosed are food products containing an anticaking agent described herein, and methods for treating divided cheese for anticaking using an anticaking agent described herein.

Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients. When applied the anticaking agent is applied to a divided cheese, it has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425 F. and 450 F. for 5 minutes. Also disclosed are food products containing an anticaking agent described herein, and methods for treating divided cheese for anticaking using an anticaking agent described herein.

Aqueous anticaking agent solutions are prepared by mixing a ferrous source, a citrate source, a hydroxide source and water together. The ferrous source and the citrate source are present in a Fe to citrate molar ratio of from 0.5 to 1.5 and the hydroxide source is present in an amount to give a total hydroxide to citrate molar ratio of from (0.1+x) to (1.0+x), where x=the number of ionizable protons associated with the carboxylate sites on the citrate source. Alternatively, the hydroxide source is present in an amount such that the intermediate aqueous mixture has a pH at the time of mixing of at least 5. Salt is treated by applying the described aqueous anticaking agent solution in an amount effective to reduce caking of the salt.

Aqueous anticaking agent solutions are prepared by mixing a ferrous source, a citrate source, a hydroxide source and water together. The ferrous source and the citrate source are present in a Fe to citrate molar ratio of from 0.5 to 1.5 and the hydroxide source is present in an amount to give a total hydroxide to citrate molar ratio of from (0.1+x) to (1.0+x), where x=the number of ionizable protons associated with the carboxylate sites on the citrate source. Alternatively, the hydroxide source is present in an amount such that the intermediate aqueous mixture has a pH at the time of mixing of at least 5. Salt is treated by applying the described aqueous anticaking agent solution in an amount effective to reduce caking of the salt.

The present disclosure relates to a free-flowing composition having controllable properties of bulk density, particle morphology, flowability and shakeability suitable, for example, for use on or in a foodstuff or a beverage. The composition includes a blend of: (i) a plurality of substantially discrete composite particles, each composite particle comprising a core of a first edible material provided with a discontinuous surface coating formed from a first plurality of non-uniformly sized particles of a second edible material; and (ii) a second plurality of non-uniformly sized particles of said second edible material. A foodstuff comprising the composition is claimed and so are methods of employing it. The application also claims a method of preparing thee composition, said method comprising the steps of: (a) combining the first edible material, provided in dry particulate form, with the second edible material, provided in dry particulate form; and (b) heating said combination to a forming temperature (T.sub.f), which is at least equal to the glass transition temperature or softening temperature of the first edible material, with concurrent mixing thereof, so as to coat particles of the first edible material with a first plurality of non-uniformly sized particles of the second edible material, thereby forming composite particles of said composition, and leaving a second plurality of non-uniformly sized particles of the second edible material remaining which are intermingled with said composite particles.

Device (1) and method for dosing an aqueous solution (2) of an additive, e.g., a non-caking agent, into an amount of a particulate material, such as a salt. The device comprises a conveyor (4) for transporting the particulate material and a dispenser (5) arranged above the conveyor. The dispenser is connected to a supply for the aqueous solution. The dispenser comprises a pouring outlet (10) extending over at least a part of the width of the conveyor (4). The additive solution is poured with a controlled flow velocity over at least a part of the width of the conveyor (4) transporting the particulate material.