Less Than 2% Rice Hulls Added To Prevent Caking

Rice hulls are the outer protective layers of the rice grain. They are a byproduct of rice milling. The hulls are typically removed from the grain before it is processed for food.

Rice hulls are added to some foods in small amounts to prevent caking. They act as an anti-caking agent, absorbing moisture and keeping powders from clumping together. They are often found in dried or powdered food products.

Rice hulls are generally recognized as safe (GRAS) by the FDA for use as an anti-caking agent. They are primarily composed of fiber and are not absorbed by the body. International bodies like JECFA have evaluated similar anti-caking agents, and they are considered safe when used as intended. There is no evidence to suggest adverse health effects from consuming typical amounts of rice hulls.