Applications · Solid dose
Free-flowing, scoopable, clump-free — through the whole tub.
Protein powders and nutraceutical blends are judged on flow and appearance. Hygroscopic proteins and flavours cake fast. Vegetable-origin anti-caking and flow aids keep the powder moving — with a clean label consumers approve of.
Request Samples & CoAThe problem
What goes wrong, and why
Whey, plant proteins, greens and flavour systems absorb moisture and clump, producing hard cakes, uneven scoops and poor mixability. The anti-caking agent has to keep the blend free-flowing across a long shelf life — without adding an ingredient the label-reading consumer rejects.
How to specify
What to put in your spec sheet
- Match the anti-caking grade to the blend's hygroscopicity and fat content.
- Keep the label clean — specify vegetable-origin, Halal/Kosher grades.
- Confirm food-grade documentation (FCC, Statements of Origin).
FAQs
Protein & Nutraceutical Powders — common questions
What keeps protein powder from clumping?
A vegetable-origin anti-caking agent such as Calcium Stearate, matched to the blend's moisture and fat content.
Is it clean-label?
Yes — vegetable/palm origin, Halal and Kosher, food-grade documented.
Do you provide food-grade documentation?
Yes — FCC and Statements of Origin.
Proof before promises
Send us your protein & nutraceutical powders problem — we'll recommend a grade.
Request Samples & CoA, or talk to a technical specialist.