Well, you can do an experiment in terms of change in weight with time or water activity to predict the equilibrium relative humidity so you can find an optimum aw or RH. Since you used higher thickness of packaging materials that inhibit mass transfer than the thin one. All the best.

Dear Earlyn Yaputra ,Transparency is a very important technical parameter to evaluate and validate packaging materials as its value varies inversely with the liner thickness.

Any feedback is welcome…Best regards

Caking is primarily due to moisture absorption;

best is to make sure you have very low humidity content on the non-dairy creamer before packaging and use PP or PET instead.

In some cases Fluorinated HDPE will reduce caking.

While moisture content and water activity remained stable, the thicker packaging (B) likely offered superior protection from external moisture, reduced condensation, and provided better mechanical stability, all of which contributed to reducing powder caking. Further studies investigating the specific interactions between the powder, packaging material, and environmental factors would help confirm the exact mechanisms at play.