2% Added To Prevent Caking

This refers to a small amount of an ingredient added to powdered or granulated foods to prevent them from clumping together. Common anti-caking agents include silicon dioxide, calcium silicate, and magnesium carbonate. They work by absorbing moisture and coating particles, keeping them separate.

Anti-caking agents are added to a wide variety of powdered foods to improve flowability and prevent hardening. They are frequently found in seasoning mixes, salt, powdered sugar, baking mixes, and spices. This ensures the product remains free-flowing and easy to use.

Many anti-caking agents, such as silicon dioxide and calcium silicate, are Generally Recognized As Safe (GRAS) by the FDA for use in food. International bodies like JECFA and EFSA have also evaluated these substances. At the low levels typically used in food, they are not associated with adverse health effects.