Causes of clumping of sugar alcohol crystals
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What may be the reason for the clumping of sugar alcohol crystals in container bags? (If factors such as moisture or pressure are excluded, what else could cause it to agglomerate? )
If it is xylitol, then because of its low melting point, it is easy to agglomerate due to local temperature issues during processing and crushing.
The caking phenomenon is mainly due to the drying process. 1. If air flow drying is used, it is likely that the moisture in the gas has not been removed completely. 2. It is a problem with the control of the drying process. It is likely that the drying temperature is not well controlled. 3. There is no cooling device during crushing, causing local temperatures to be too high and causing agglomeration.