ANTICAKING ADDITIVES AND METHODS FOR IMPROVING THE FLOWABILITY OF A FOODSTUFF

The present application describes methods of reducing caking in and improving the flowability of a powdered material. The methods generally involve adding a naturally-derived additive to the powdered material that is capable of reducing caking within the powdered material, while also improving the flowability of the powdered material. For example, following treatment with the naturally-derived additive, the treated powdered materials generally demonstrate reduced overall caking and crust thickness. In some of the methods described herein, the naturally-derived additive belongs to the saponin class of chemicals. In other of the methods described herein, the naturally-derived additive is potassium cocoate. The present application also describes food additive formulations that include a saponin or potassium cocoate and demonstrate reduced caking and improved flowability of a granulated foodstuff.