Anti-caking Agents

Anti-caking agents are substances added to powdered or granulated foods to prevent clumping. They work by absorbing moisture or coating particles to keep them separate. These agents can be naturally occurring minerals, synthesized compounds, or derived from plant or animal sources.

Manufacturers add anti-caking agents to keep powdered foods like salt, sugar, and spices free-flowing. They are also used in baked goods, processed cheeses, and powdered drink mixes to maintain texture and prevent sticking. Their function is to improve product quality and shelf life.

In the U.S., many anti-caking agents are Generally Recognized As Safe (GRAS) by the FDA, while others are approved food additives. International bodies like JECFA and EFSA have evaluated many of these substances. At typical consumption levels, they are not associated with adverse health effects. Evidence does not suggest significant health concerns for most people.