Ingredient

Enzyme Added To Prevent Caking

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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Enzymes are added to prevent caking in powdered or shredded foods, helping them flow …

What it is

Enzymes are proteins that speed up chemical reactions. In food, they can be produced by microorganisms like bacteria or fungi through fermentation, or extracted from plant or animal sources. These enzymes are then purified for use in food.

Why it's used

Enzymes are added to prevent caking in powdered or shredded foods, helping them flow freely. They work by modifying the surface properties of food particles. They are often found in shredded cheeses, dried spices, and powdered mixes.

Health notes

Enzymes used as food additives are generally recognized as safe (GRAS) by the FDA. They are typically present in very small amounts and are broken down during digestion. International bodies like JECFA and EFSA have evaluated many food enzymes, generally finding them safe for consumption at typical levels.

Allergen info

Depending on the source, enzymes could potentially be derived from major allergens like milk, soy, or wheat. Manufacturers are required to declare major allergens if they are present in the final product. Gluten may also be a concern if derived from wheat.

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.