WO2023106942A1

WO2023106942A1 - Free-flowing food product and method of preparation thereof

Info

Publication number: WO2023106942A1
Application number: PCT/OM2021/050010
Authority: WO
Inventors: Ahmed AL ALAWI; Insaaf AL-MARHOBI
Original assignee: Sultan Qaboos University
Priority date: 2021-12-12
Filing date: 2021-12-12
Publication date: 2023-06-15

Abstract

A free-flowing food product and a method of preparation is provided. The free-flowing food product includes a dried fruit and an anti-caking agent. A weight ratio (w/w) ratio of the dried fruit to the anti-caking agent is in a range of 49:1 to 99:1. A method of preparation of the free-flowing food product is also provided. The method includes dry blending the dried fruit with the anti-caking agent to obtain the free-flowing food product. A method for preparing a free-flowing date powder is also provided.

Description

FREE-FLOWING FOOD PRODUCT AND METHOD OF PREPARATION THEREOF

TECHNICAL FIELD

[0001] The present disclosure relates to a food product, and more particularly, relates to a free-flowing food product, such as a free-flowing date powder, and methods of preparation of the free-flowing food product.

BACKGROUND

[0002] Dates, the fruit of a date palm (Phoenix dactyliferd), are virtually fat, cholesterol and sodium free fruits. They provide essential vitamins and minerals such as B -complex vitamins, magnesium, potassium, copper, proteins, iron, fibers, etc. Conventionally, dates have been used to make many traditional medicines such as detersives and astringents for treatment of intestinal disorders. Also, due to high nutritious value, the dates are widely used in preparation of food stuffs.

[0003] Generally, dates are harvested both at rutab and tamar stages and consumed either fresh or in dried form. The dates are rich in sugars, and comprise about 60-70% sugar in the dried form - mainly fructose, glucose, and sucrose. Despite its excellent nutritional benefits, dates have certain ingredients that limit development of new products, such as date powder, to extend shelf life and give more technical flexibility to both processors and households. One of the challenges associated with date powder is stickiness. The stickiness in date powders is mainly attributed to fructose as it has low glass transition temperature compared with glucose and sucrose, because of which they tend to stay in the liquid form at temperatures way below room temperature and cause stickiness of the product produced either by a spray dryer or conventional air/vacuum methods. This problem is even more apparent with dates from tamar stages, as they contain a high amount of fructose, over glucose and sucrose in comparison with dates from rutab stages. To overcome the drawback of stickiness, conventional methods use high percentage (> 11%) of additives or anti -caking agents such as maltodextrin, arabic gum, and proteins besides the date powder to reduce stickiness.

[0004] Even though the health benefits of the dates are well known through many studies overtime, a cost effective and commercially viable processing method to process a free- flowing date powder is desirable. SUMMARY

[0005] In one aspect of the present disclosure, a free-flowing food product is disclosed. The free-flowing food product includes a dried fruit and an anti-caking agent. A weight ratio (w/w) ratio of the dried fruit to the anti-caking agent is in a range of 49:1 to 99:1.

[0006] In an embodiment, the dried fruit has a weight percentage in a range of 98-99%, and the anti-caking agent has a weight percentage in a range of 1-2%.

[0007] In an embodiment, the anti-caking agent is at least one of calcium stearate or sodium stearate.

[0008] In an embodiment, the dried fruit is selected from a group consisting of dates, plum, apricot, figs, peaches, raisins, and combinations thereof.

[0009] In an embodiment, the dried fruit is dates.

[0010] In an embodiment, the free-flowing food product has a sugar content in a range of 40-80%.

[0011] In an embodiment, the free-flowing food product has a moisture content less than 30%.

[0012] In an embodiment, the free-flowing food product has a total carbohydrate content in a range of 65-90%.

In an embodiment, the free-flowing food product has a particle size in a range of <500um.

[0013] In an embodiment, the free-flowing food product has a degree of caking less than 7%.

[0014] In another aspect of the present disclosure, a method of preparing the free- flowing food product is disclosed. The method includes dry blending the dried fruit with the anti-caking agent to obtain the free-flowing food product.

[0015] In an embodiment, the anti-caking agent is at least one of calcium stearate or sodium stearate.

[0016] In an embodiment, the dried fruit is selected from a group consisting of dates, plum, apricot, figs, peaches, raisins, and combinations thereof.

[0017] In an embodiment, the dried fruit is dates.

[0018] In yet another aspect of the present disclosure, a method of preparing a free- flowing date powder is disclosed. The method includes cutting de-seeded dates to form granules of pre-defined sizes. The method further includes drying the granules to a temperature range of 40 °C- 100 °C for a period of 4-26 hours to obtain dried date granules. The method further includes dry blending the dried date pieces with an anti-caking agent in a stepwise manner at a temperature range of 20 °C to 45 °C for a period of 25-45 seconds to obtain the free-flowing date powder.

[0019] In an embodiment, the free-flowing food product has a moisture content less than 30%.

[0020] In an embodiment, the weight ratio (w/w) of the dried date granules to the anticaking agent is in a range of 49:1 to 99:1.

[0021] In an embodiment, the de- seeded dates are obtained from rutab or tamar stages.

[0022] Other features and aspects of this disclosure will be apparent from the following description and the accompanying drawings.

BRIEF DESCRIPTION OF DRAWINGS

[0023] A better understanding of embodiments of the present disclosure (including alternatives and/or variations thereof) may be obtained with reference to the detailed description of the embodiments along with the following drawings, in which:

[0024] FIG. 1 shows a schematic flow diagram of a method of preparing a free-flowing date powder, according to an embodiment of the present disclosure.

DETAILED DESCRIPTION

[0025] Reference will now be made in detail to specific embodiments or features, examples of which are illustrated in the accompanying drawings. Wherever possible, corresponding or similar reference numbers will be used throughout the drawings to refer to the same or corresponding parts. Moreover, references to various elements described herein, are made collectively or individually when there may be more than one element of the same type. However, such references are merely exemplary in nature. It may be noted that any reference to elements in the singular may also be construed to relate to the plural and vice- versa without limiting the scope of the disclosure to the exact number or type of such elements unless set forth explicitly in the appended claim.

[0026] The terminologies and/or phrases used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the singular forms “a,” “an,” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. [0027] The term “free-flowing” relates to the capability of a product of the invention to flow. In other words, a free-flowing food product is a food product which exhibit minimal to almost negligible cohesive and adhesive forces. Hence, particles or molecules of the free- flowing food product avoid attractive forces with similar or different kind of the particles.

[0028] In an aspect, the free-flowing food product or a “food product” is a dried fruit in a powder form, with excellent flowability is provided. The food product includes a dried fruit in powder form. The dried fruit is a fruit from which most of the original water content has been removed either naturally, through sun drying, or artificially including, but not limited to, a dryer, a dehydrator, an oven, a microwave.

[0029] In an aspect, the free-flowing food product includes a dried fruit; and an anticaking agent. In an embodiment, the free-flowing food product is in a powder form. The powder form is defined as a grinded or blended form. The dried fruit is selected from a group including dates, plum, apricot, figs, peaches, raisins, and combinations thereof. In an example, the dried fruit is dates. Although the description herein refers to the use of dates as a dried fruit, it may be understood by a person skilled in the art that the composition and the methods of the present disclosure may be adapted to other dried fruits such as plum, apricot, figs, peaches, raisins, and combinations thereof, as well.

[0030] The anti-caking agent is an additive placed in powdered or granulated materials, to prevent the formation of lumps (caking) and for easing packaging, transport, flowability, and consumption. In an example, the anti-caking agent may include calcium phosphate, calcium silicate, calcium stearate, sodium stearate or a combination thereof. The anti-caking agent may also include, but not limited to, sodium bicarbonate, sodium ferrocyanide, sodium silicate, magnesium trisilicate, potassium aluminum silicate, bentonite, stearic acid, polydimethylsiloxane or a combination thereof. In an embodiment, the anti-caking agent is one of calcium stearate or sodium stearate. In another embodiment, the anti-caking agent is calcium stearate. In yet another embodiment, the anti-caking agent is sodium stearate. The anticaking agent substantially reduces or eliminates stickiness towards a container in which the dried fruit in the powder form is contained. The stickiness of the dried fruit in the powder form is possessed by the fructose, glucose, and sucrose present in the dried fruit in the powder form due to low glass transition temperatures (7-18 °C).

[0031] In an aspect, the weight (w/w) ratio of the dried fruit to the anti-caking agent is in a range of 49:1 to 99:1. In an embodiment, the weight ratio of the dried fruit to the anti- caking agent is 49:1. In another embodiment, the weight ratio of the dried fruit to the anticaking agent is 99:1.

[0032] In some embodiments, the weight (w/w) ratio of the dried fruit to the anti-caking agent may be in a range of 50:1 to 98:1. Further, the dried fruit has a weight percentage in a range of 98-99%, and the anti-caking agent has a weight percentage in a range of 1-2%. In some embodiments, the dried fruit may have a weight percentage in a range of 97-99%, and the anti-caking agent may have a weight percentage in a range of 0.5-1.5%. The anti-caking agent is generally used in less than or about 2%.

[0033] The free-flowing food product includes a sugar content in a range of 20-80%. The free-flowing food product includes a moisture content less than 30%. The free-flowing food product includes a total carbohydrate content in a range of 65-90%. Carbohydrates are biomolecules or chemically neutral compounds of carbon, hydrogen, and oxygen. Generally, hydrogen and oxygen combine together to form carbohydrates with an atomic ratio of 2:1. The free-flowing food product have a degree of caking less than 7%. The degree of caking is the amount of powder appearing as lumps which cannot pass through a 500p sieve, after allowing the powder first to absorb moisture to equilibrium and then to release moisture by drying. Greater the degree of caking, lower is the flowability of the food product.

[0034] In some embodiments, the free-flowing food product may include one or more preservatives. The preservatives may include benzoic acid, sodium benzoate, potassium sorbate, ascorbic acid, sorbic acid, domiphen and a combination thereof. Additionally, or alternatively, the free-flowing food product may also include one or more sweetening agents for further sweetening of the free-flowing food product. The free-flowing food product may include an effective amount of a natural sweetener and/or an artificial sweetening agent. The natural sweetener may include monosaccharides, disaccharides and polysaccharides. Examples of natural sweetener may include, but are not limited to, xylose, ribose, glucose, mannose, galactose, fructose, dextrose, sucrose, maltose, and combinations thereof. Artificial sweeteners may include, but are not limited to, aspartame, acesulfame potassium, cyclamate, saccharin, saccharin sodium, sucralose and combinations thereof.

[0035] In some embodiments, the free-flowing food product may also include flavoring agents. The flavoring agents may include, but are not limited to, natural flavors, natural fruit flavors, artificial flavors, artificial fruit flavors, flavor enhancers or combinations thereof.

In another aspect of the present disclosure, a method of preparing the free-flowing food product includes dry blending the dried fruit with the anti-caking agent intermittently, to obtain the free-flowing food product. A weight (w/w) ratio of the dried fruit to the anticaking agent is in a range of 49:1 to 99:1. In an embodiment, the dry blending of the dried fruit with the anti-caking agent is carried out in a stepwise manner through adding 30% of the dates to the miller jar and then adding 50% of the anticaking agents. Then, 30% of dates and 30% of anticaking agent are added and milled. Finally, 40% of dates and 20% of anticaking agent were added and milled.

[0036] The blending process was performed at a temperature in a range of 20 °C to 45 °C for a period of 25-45 seconds every time the blending was performed . The dried fruit is selected from a group including dates, plum, apricot, figs, peaches, raisins, and combinations thereof. In an example, the dried fruit is dates.

[0037] In another aspect of the present disclosure, the food product is date powder with excellent flowability. Date palm or date is scientifically notated as Phoenix dactylifera. It includes five stages of pre-maturation, maturation and ripening such as, a hababauk stage, a kimri stage, a khalal stage or a doka stage, a rutab stage, and a tamar stage. The hababauk stage is the first stage appearing after pollination and may continue for 4-5 weeks. The date during the hababauk stage may have a round shape, whitish color with green stripes. The kimri stage is the second stage which may appear in the first 17 weeks after pollination. The dates during the Kimri stage are young, elongated, greenish in color, hard in texture and may include moisture in a range of 80% - 85%. Weight and tannin content of the dates increases significantly during the kimri stage. The dates are inedible during the hababauk and the kimri stages.

[0038] The khalal stage is the third stage which may appear in the first 23 weeks after pollination. The dates gain maximum size and weight. Color of the dates may change to yellow, purplish-pink, or red depending on certain factors such as temperature, humidity, and water content. The dates during the khalal stage are rich in sugar content such as sucrose. During the rutab stage, the dates become soft by losing some of the water content. Further, the dates become soft, darker in color generally light brown, and less astringent. The rutab stage includes the dates having higher sucrose amount than fructose and glucose, as sucrose starts converting to reducing sugars. The reducing sugars include sugars acting as reducing agents. All monosaccharides, for example, fructose and glucose, along with some disaccharides, some oligosaccharides, and some polysaccharides are reducing sugars. Protein, fat and ash percentage decreases in the rutab stage. At rutab stage, the dates start ripening. The tamar stage may last for two weeks. The dates at the tamar stage are dark brown in color, with a soft texture and a wrinkled shape. High concentration of reducing sugars, especially glucose and fructose, with no or low sucrose content is present in the tamar stage. The dates at this stage have the sweetest taste due to high sugar content. The percentages of protein, fat and ash are less compared to the rutab stage.

[0039] The dates include about 60-70% sugar. The sugar mainly includes fructose (Ce H120e), glucose (CeHn 0e), and sucrose (C12 H22 On). Fructose and glucose are derivations of sucrose after inversion. Fructose, glucose, and sucrose have low glass transition temperatures. The glass transition temperature of the sugar is the temperature, below which the physical properties of the sugar changes to a crystalline state. Further, above the glass transition temperature, the sugar may exit in amorphous state. Fructose, glucose, and sucrose are hygroscopic in amorphous stages. Fructose has lower glass transition temperature than of glucose and sucrose. Hence, the free-flowing food product includes an anti-caking agent. The anticaking agent is an additive placed in powdered or granulated materials to prevent caking or formation of lumps. The anti-caking agent may include calcium phosphate, calcium silicate, calcium stearate, sodium stearate or a combination thereof. The anti-caking agent may also include, but not limited to, sodium bicarbonate, sodium ferrocyanide, sodium silicate, magnesium trisilicate, potassium aluminum silicate, bentonite, stearic acid, polydimethylsiloxane or a combination thereof. The anti-caking agent is at least one of calcium stearate or sodium stearate. The anticaking agent substantially reduces or eliminates stickiness towards a container in which the date powder is contained. The stickiness of the dates is possessed by the fructose, glucose and sucrose present in the dried fruit in the powder form due to low glass transition temperatures.

[0040] Referring to FIG. 1, a schematic flow diagram of a method 100 of preparing a free-flowing date powder is illustrated, according to an embodiment of the present disclosure. The order in which the method 100 is described is not intended to be construed as a limitation, and any number of the described method steps can be combined in any order to implement the method 100. Additionally, individual steps may be removed or skipped from the method 100 without departing from the spirit and scope of the present disclosure.

[0041] At step 102, the method 100 includes cutting de-seeded dates to form granules of pre-defined sizes. The de-seeded dates are obtained from rutab or tamar stages. In some embodiments, the date from the khalal stage may also be de-seeded. The dates may be deseeded using knives, slicers and by using simple tools or machine known in the art. The dates may be cut in halves followed by removal of pits, and the flesh may be exposed for heating at step 104. Size of the granules may be of 0.5-centimeter square (cm²). In some embodiments, the size of the granules may be in a range of 0.3 to 0.5 cm².

[0042] In some embodiments, the de- seeded dates may be frozen to reduce temperature of certain particles to an embrittled stage, followed by crushing of the de-seeded dates. The de-seeded dates may be frozen by placing in liquid nitrogen freezing, vacuum freezing, electromagnetic field assisted rapid freezing.

[0043] At step 104, the method 100 includes drying the granules to a temperature range of 40 °C- 100 °C for a period of 20-26 hours to obtain dried date granules. The granules are dried in a forced draft oven. In some embodiments, the granules may be dried in a vacuum oven, a freezer dryer, a solar dryer, a solar tunnel dryer or by using dehydrators, lyophilization or convective drying. In alternate embodiments, the granules may be dried in fields or sun curing may also be done. Drying of the dates leads to preventive actions against insects, microbes and deteriorations.

[0044] At step 106, the method 100 includes dry blending the dried date granules with an anti-caking agent in a range of 20 °C to 45 °C for a period of 25-45 seconds every time the blending was performed to obtain the free-flowing date powder. The anti-caking agent is calcium stearate, sodium stearate, or a combination thereof. A weight ratio (w/w) ratio of the dates to the anti-caking agent is in a range of 49:1 to 99:1. A first defined percentage (50%) of the anti-caking agent is added to a first defined percentage of the dried date granules (20%) inside a blending source such as a mixing jar or a blender. The anti-caking agent and the de-seeded dates are blended at a high speed to obtain a powder. Further, a second defined percentage of the dried date granules (80%) and a second defined percentage of the anticaking agent (50%) are added to the powder in the same blending source. The remaining percentage of the dried date granules (80%) and the anti-caking agent (50%) are blended similarly as of the dried date granules (20%) and the anti-caking agent (50%). Hence, the free-flowing date powder is obtained. In some embodiments, the second defined percentage of the dried date granules may be blended with the first defined percentage of the anti-caking agent.

[0045] The free-flowing date powder may be packed in a package such as an aluminum package, a plastic package, an aluminum-plastic package. The free-flowing date powder contained in the package is placed in a relative humidity (RH) chamber for certain days. The free-flowing date powder may be stored in a 75% RH chamber for 7 days. The RH chamber may include a temperature range of 25 °C -30 °C (degree Celsius). The RH chamber eliminates undesired water content from the free-flowing date powder. Further, moisture content of the free-flowing date powder is less than 30%. The 30% moisture content of the free-flowing date powder enhances the shelf life. The free-flowing date powder may further be packed in airtight containers or bags. The free-flowing date powder may also be stored at cold storages.

[0046] The present invention provides a simple and an efficient method 100 of producing the free-flowing date powder. The order in which the method 100 is described is not intended to be construed as a limitation, and any number of the described method 100 steps can be combined in any order to implement the method 100. Additionally, individual steps may be removed or skipped from the method 100 without departing from the spirit and scope of the present disclosure. The present invention helps in cost cutting by providing the low-cost processing method 100 involving steps 102, 104, 106. The free-flowing date powder has high nutritious value and is rich in fiber content. The free-flowing date powder includes disease-fighting antioxidants. The free-flowing date powder promotes brain health, natural labor. The free-flowing date powder act as a natural sweetener. The free-flowing date powder includes all benefits which are possessed by the dates.

[0047] The food product of the present disclosure can be used in a variety of health drinks, baked goods, sweets, and other confectionaries.

EXAMPLES

[0048] The disclosure will now be illustrated with working examples, which is intended to illustrate the working of disclosure and not intended to take restrictively to imply any limitations on the scope of the present disclosure. The working examples depict the effect of a dried fruit and an anti-caking agent, which when used in defined weight ratios are effective in producing a free-flowing food product.

Example 1 : Effect of the anti-caking agent on the flowability index

[0049] To determine the effect of the anti-caking agent on the flowability index of the free-flowing date powder, 4 different compositions were prepared. Composition 1 contains 1% calcium stearate in 99% date powder; composition 2 contains 2% calcium stearate in 98% date powder; composition 3 contains 1% sodium stearate in 99% date powder; and the composition 4 contains 2% sodium stearate in 98% date powder. Flowability index parameters such as hausner ratio, carr index, angle of rebose, percentage of hygroscopicity, and degree of caking were determined for each of these compositions were determined by methods known in the art. The results of this study are presented in Table 1.

Table 1: Weight ratios (w/w) of dates to the anti-caking agents demonstrate flowability results

[0050] From Table 1, it can be observed that each of the flowability index parameters fall within the desired range or recommended range for excellent flowability, suggesting that the date powder composition of the present disclosure overcome the drawbacks, such as stickiness, of the art.

[0051] Flowability is defined as the relative movement of a bulk of particles among neighboring particles or along a wall surface of a container in which the powder is contained. [0052] Hausnar ratio is a number correlated to the flowability of the powder or granular material. The Hausar ratio is represented by a formula (1). p_B defines a freely settled bulk density of the powder. Further, p_T defines a tapped bulk density of the powder after tapping or pressed down.

H = — Formula (1)

PB

[0053] Carr index (otherwise referred to as the Carr's Compressibility Index) is an indication of the compressibility of the powder. The carr index is represented by a formula (2).

[0054] Angle of repose, otherwise referred to as the critical angle of repose is defined as the steepest angle of descent or dip relative to the horizontal plane to which the powder can be piled without collapsing. The angle of repose may range from 0° to 90°.

[0055] Hygroscopicity is defined as a phenomenon of attracting and holding water molecules via either absorption or adsorption from the surrounding environment.

[0056] Degree of caking refers to the amount of the powder appearing as lumps which may not pass through a 500 micro (p) sieve. The powder is allowed to absorb moisture to an equilibrium and the moisture content of the powder is released by drying.

[0057] The above results denote a weight ratio of calcium stearate to the dried date granules 1-2% and a weight ratio of sodium stearate to the dried date granules 2% show the desired results.

[0058] The free-flowing date powder was further stored in 75% relative humidity (RH) chamber for 7 days. The results of the flowability indices after storage in 75% RH chamber for 7 days are presented in Table 2.

Table 2: Flowability indices after storage in 75% RH chamber for 7 days.

[0059] From the Table 2, it can be observed that the hausnar ratio, the carr index, the angle of rebose and the degree of caking have shown the results satisfying expected ranges. The free-flowing date powder may also be stored in the 75% chamber for more than 7 days to obtain the hygroscopicity of the free-flowing date powder satisfying an expected range. The free-flowing date powder may also be stored in a 50% RH chamber, 65% RH chamber, 85% RH chamber. The RH chamber excludes hardening of the free-flowing date powder.

Industrial applicability

[0060] The present disclosure provides a free-flowing food product comprising a dried fruit and an anti-caking agent which when used in desired weight ratios imparts excellent flowability to the food product. Also, the food product of the present disclosure has an enhanced shelf life and can be readily used alone or in combination with other food products such as sweets, confectionaries, baked products to function as a natural sweetener or as a nutritional supplement. The methods and ingredients used in this invention are cost effective, time saving and safe to consume.

[0061] While aspects of the present disclosure have been particularly shown and described with reference to the embodiments above, it will be understood by those skilled in the art that various additional embodiments may be contemplated by the modification of the disclosed methods without departing from the spirit and scope of what is disclosed. Such embodiments should be understood to fall within the scope of the present disclosure as determined based upon the claims and any equivalents thereof.

Claims

CLAIMS What is claimed is:

1. A free-flowing food product comprising: a dried fruit; and an anti-caking agent, wherein a weight (w/w) ratio of the dried fruit to the anti-caking agent is in a range of 49:1 to 99:1.

2. The free-flowing food product according to claim 1, wherein the dried fruit has a weight percentage in a range of 98-99%, and the anti-caking agent has a weight percentage in a range of 1-2%.

3. The free-flowing food product according to any one of the preceding claims, wherein the anti-caking agent is at least one of calcium stearate or sodium stearate.

4. The free-flowing food product according to any one of the preceding claims, wherein the dried fruit is selected from a group consisting of dates, plum, apricot, figs, peaches, raisins, and combinations thereof.

5. The free-flowing food product according to any one of the preceding claims, wherein the dried fruit is dates.

6. The free-flowing food product according to any one of the preceding claims, comprising a sugar content in a range of 20-80%.

7. The free-flowing food product according to any one of the preceding claims, comprising a moisture content less than 20%.

8. The free-flowing food product according to any one of the preceding claims, comprising a total carbohydrate content in a range of 65-90%.

9. The free-flowing food product according to any one of the preceding claims, having a particle size <500 um.

10. The free-flowing food product according to any one of the preceding claims, having a degree of caking less than 7%.

11. A method of preparing the free-flowing food product according to any one of the preceding claims comprising, dry blending the dried fruit with the anti-caking agent to obtain the free-flowing food product.

12. The method according to claim 11, wherein the anti-caking agent is at least one of calcium stearate or sodium stearate.

13. The method according to any one of claims 11-12 further comprising, dry blending the dried fruit with the anti-caking agent in a stepwise manner at a temperature in a range of 20 °C to 45 °C for a period of 25-45 seconds every time the blending was performed .

14. The method according to any one of claims 11-13, wherein the dried fruit is selected from a group consisting of dates, plum, apricot, figs, peaches, raisins, berries, and combinations thereof.

15. The method according to any one of claims 11-14, wherein the dried fruit is dates.

16. A method of preparing a free-flowing date powder comprising: a) cutting de-seeded dates to form granules of pre-defined sizes; b) drying the granules to a temperature range of 85 °C- 100 °C for a period of 20-26 hours to obtain dried date granules; and c) dry blending the dried date granules with an anti-caking agent in a stepwise manner at a temperature in a range of 20 °C to 45 °C for a period of 25-45 seconds every time the blending was performed to obtain the free-flowing date powder.

17. The method according to claim 16, wherein moisture content of the free-flowing date powder is less than 20%. 15

18. The method according to any one of claims 16-17, wherein the anti-caking agent is calcium stearate, sodium stearate, or a combination thereof.

19. The method according to any one of claims 16-18, wherein a weight ratio (w/w) of the dried date granules to the anti-caking agent is in a range of 49:1 to 99:1.

20. The method according to claim 16, wherein the de-seeded dates are obtained from rutab or tamar stages.