Patent ID: 6126974
Filing Date: 2000-10-03
Classification: A23C,A23L,A23P

Abstract:
A process for forming a food ingredient having anti-caking and anti-mycotic properties, comprising:providing a particulate anti-caking material;treating said anti-caking material with an encapsulating agent to at least partially encapsulate at least a portion of said anti-caking material with said encapsulating agent; andafter treating said anti-caking material with said encapsulating agent, treating said anti-caking material with a direct action anti-mycotic material so that said anti-mycotic material is distributed on said encapsulating agent on said particles of said anti-caking material;where said anti-caking material is provided in an amount of from about 50% to about 99% by weight of the combined weight of said anti-caking material, said encapsulating agent, and said anti-mycotic material.