Less Than 2% As Anti-caking Agent
Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.
What it is
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. Common anti-caking agents include silicon dioxide, calcium silicate, and magnesium carbonate.
Why it's used
Manufacturers add anti-caking agents to powdered foods like spices, salt, and baking mixes to ensure they flow freely and are easy to measure. They are also used in processed cheeses and other products where a smooth texture is desired. You can find them in a wide variety of processed foods.
Health notes
Many anti-caking agents are generally recognized as safe (GRAS) by the FDA. For example, silicon dioxide and calcium silicate are permitted for use in food. International bodies like JECFA have evaluated various anti-caking agents. Evidence does not suggest adverse health effects from consuming these ingredients at typical levels found in food.
Allergen info
Not a major allergen.