Added To Make Free Flowing

Anti-caking agents are substances added to powdered or granulated foods to prevent clumping. They work by absorbing moisture and coating particles, keeping them separate. Common anti-caking agents include silicon dioxide, calcium silicate, and magnesium carbonate.

Manufacturers add anti-caking agents to powdered products like salt, spices, seasoning mixes, and baking mixes to ensure they flow freely and are easy to measure and use. They prevent the powder from hardening into a solid mass, especially in humid conditions.

In the US, many common anti-caking agents are Generally Recognized As Safe (GRAS) by the FDA. For example, silicon dioxide and calcium silicate are permitted food additives. International bodies like JECFA have evaluated some anti-caking agents. At typical consumption levels found in food, they are not associated with adverse health effects.