Caking of lactose: A critical review

• The amorphous content in lactose powder has to be controlled to avoid caking.
• Impurities and small particles encourage caking.
• Mechanical pressure on the powder needs to be taken into account.
• A universally applicable method to prevent caking is not feasible.

BackgroundCaking is a recurrent problem in various industries, whether it occurs during the production, storage or transport of powders. Caked powder results in longer processing times and decreased product quality, leading to significant economic loss. Several caking mechanisms have been described in the literature. However, they are often difficult to take into account in an industrial context, given the many parameters which influence the overall caking phenomenon.Scope and approachThis review describes the three relevant caking mechanisms for food powders in general. Focussing on predominantly crystalline lactose powder, we discuss how each of these mechanisms can explain caking and be prevented in the industrial context. The second part of this paper presents a critical review of the methods used to characterise caking to date.Key findings and conclusionsThe presence of amorphous material and other impurities must be assessed in crystalline lactose powders, as they can trigger amorphous and humidity caking. Particle size distribution is another key parameter requiring control as it can encourage caking through enhancement of particle interactions. In general, preventing caking in food powders can only be achieved by a thorough understanding of the production process and storage conditions. Moreover, the characterisation of caking remains a challenge as most methods published in the literature do not fit the needs of the food industry. The real demand is for a reliable method to predict caking which would be rapid and easy enough to be applied to each batch for quality control.