14/10/2026
"Walau ehh, powder turns into a biscuit?!!" 😨
Today, let's talk about the 3 key factors that trigger powder caking (hardening):
1️⃣ Hygroscopic Ingredients (Extremely sensitive to moisture/temperature)
Some ingredients have extremely high moisture-absorbing properties (such as specific juice powders, high-purity extracts, or collagen). If the R&D team fails to balance or properly proportion the anti-caking agents during formulation, the powder will rapidly absorb moisture and harden like a sponge upon the slightest exposure to air.
2️⃣ Poor Packaging Sealing (Packaging Issues)
Malaysia's weather is hot and humid. If packaging bags with wrong properties are used or if the sealing is loose, external air and moisture will slowly seep in. It might look fine when it leaves the factory, but after sitting in the warehouse for two months, it turns into a solid lump.
3️⃣ External Environmental Factors (External Factors)
For instance, temperatures inside delivery vans can easily soar past 35°C–40°C. If products remain exposed to high heat or high humidity, the stable structure of the ingredients can change, leading to melting, stickiness, and eventually hardening.
💡 How does BHF help solve this problem?
✅Precision Formulation: For highly sensitive ingredients, we precisely calculate anti-caking and flowability metrics to ensure the powder stays smooth and free-flowing long-term.
✅Strict Packaging Control: From aluminum foil thickness to sealing technology, we monitor every layer to prevent air leaks.
✅Stability Testing: We simulate high-temperature and high-humidity environments to ensure product endurance across various conditions!
If you are facing issues with powder caking or product degradation, feel free to reach out.
Click Send Message and snap a photo of your situation to send to us. Our team will help you analyze the root cause for free and find optimization possibilities!