Neusilin®

Addition of 0.5% Neusilin® prevents caking

Addition of 0.5% Neusilin® prevents caking

Hygroscopic equilibrium curve of Neusilin UFL2

Hygroscopic equilibrium curve of Neusilin UFL2

 

The hygroscopic equilibrium curve of different grades of Neusilin® indicate that Neusilin® absorbs very low amount of moisture up to 70% RH.

 

Anti-caking effect

Sodium L-aspartate

Sodium L-aspartate (48hr at 45℃75%RH)
Sodium L-aspartate (48hr at 45℃75%RH)

 

Sodium L-aspartate + 0.5% Neusilin® UFL2 (48hr at 45℃75%RH)
Sodium L-aspartate + 0.5% Neusilin® UFL2 (48hr at 45℃75%RH)

 

Garlic Powder

Addition of 0-3% of Neusilin® UFL2 to garlic powder(10days at 35℃ 80%RH in an open condition.)

Addition of 0-3% of Neusilin® UFL2 to garlic powder

 

This application is for a demonstration purpose. Please note using Neusilin (magnesium aluminometasilicate) in food application may be prohibited in some countries.