Enzymes And Anti-caking Agent
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What it is
Enzymes are proteins that speed up chemical reactions. They can be produced by living organisms like plants, animals, or microbes. Anti-caking agents are substances added to powdered or granulated foods to prevent clumping. They work by absorbing moisture or coating particles.
Why it's used
Enzymes are used in baking to improve dough texture, in cheese making to aid curd formation, and in brewing to convert starches to sugars. Anti-caking agents are added to powdered products like spices, salt, and powdered mixes to ensure they flow freely and are easy to measure.
Health notes
Enzymes used in food are generally recognized as safe (GRAS) by the FDA. Anti-caking agents are also typically GRAS or approved food additives. Both are considered safe when consumed at levels found in food. International bodies like JECFA and EFSA have evaluated many food enzymes and anti-caking agents. Evidence does not suggest adverse health effects from typical dietary intake.
Allergen info
Enzymes can be derived from various sources, including major allergens like wheat or soy. Manufacturers must declare these sources if the enzyme preparation contains allergenic residues. Anti-caking agents are generally not derived from major allergens, but specific product formulations should be checked.