Less Than 2% To Prevent Caking

This refers to a group of ingredients, not a single substance. They are typically mineral-based compounds like silicon dioxide, calcium silicate, or magnesium carbonate. They are added in small amounts to powdered or granular foods to absorb moisture and prevent particles from sticking together.

Anti-caking agents are used to maintain the free-flowing quality of powdered foods. They prevent clumping and ensure even distribution, which is important for products like powdered drink mixes, spices, salt, and baked goods. They are found in a wide variety of processed foods where a powdery texture is desired.

In the US, many anti-caking agents are Generally Recognized As Safe (GRAS) by the FDA for use in food. International bodies like JECFA have also evaluated many of these substances. They are generally considered safe when consumed in the small amounts typically found in food. No significant health concerns are associated with their use at these levels.