Abstract
ABSTRACTFood powders containing softer cores of fatty or flavor components present handling problems, as such powders are generally of very low density and mostly non free‐flowing. Three classes of flow conditioners [silica, silicate and stearate], at three levels of concentration, were evaluated to determine effects on bulk and flow properties of sucrose, lactose and modified corn starch as well as butter oil powders encapsulated with the same materials. Silica and silicate were generally effective in improving bulk properties but only silica was effective in improving flow‐ability of unencapsulated powders as well as lactose‐encapsulated butteroil powder. Washing with isopropanol was effective in improving flow only with the lactose‐encapsulated butteroil powder. Butteroil encapsulated in lactose had flow characteristics similar to lactose.
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