Anti- caking agent is an additive, which used in food industry including seasoning & condiments, dairy products, meat products, bakery, soups & sauces and sweeteners. It is used in the form of powder or granules to prevent the formation of lumps and for easing packaging, consumption and transport. They do not have any nutritional value. Some of the commonly used anti-caking agents in food industry are calcium silicate, sodium aluminosilicate and silicon dioxide, magnesium stearate, ... Read more
An anti-caking agent is a type of an additive which is added to powdered or granulated materials such as table salt or confectionaries so as to avert the formation of lumps. The formation of lumps is an undesired situation called as caking. The purpose of adding an anti-caking agent to food products is to act as a food additive that keeps powders or ... Read more
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Though they do not add any nutritional value, anti-caking agents are frequently used as additives to prevent the formation of lumps or caking in packaged and stored powdered or granulated materials. Some anti-caking agents are soluble in water while some are soluble in alcohols or organic solvents. They work by absorbing moisture or by coating particles, which makes them water-repellent. Anti- ... Read more
