Anticaking agent

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A product, which when added to a powder, will assist in preventing the powder from caking or forming lumps. Many products have been used as anticaking agents, but they fall primarily into two categories: those that protect the powder from external moisture, and those that absorb moisture both internally or externally. Products that absorb water are silica gels, phosphates, etc. Products that protect the powder from external moisture by virtue of their fine particle size are phosphates, silicas, cellulosics, etc. See Silica and Silicates, Phosphates, Cellulose.3 (o) (1) (from CFR Food and Drug 27), and Chart 45.

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Anticaking agent

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An anticaking agent is an additive placed in powdered or granulated materials, such as table salt, to prevent the formation of lumps and for easing packaging, transport, and consumption.

An anticaking agent in salt is denoted in the ingredients, for example, as "anti-caking agent (554)", which is sodium aluminosilicate, a man-made product. This product is present in many commercial table salts as well as dried milks, egg mixes, sugar products, and flours. In Europe, sodium ferrocyanide (535) and potassium ferrocyanide (536) are more common anticaking agents in table salt. Natural anticaking agents used in more expensive table salt include calcium carbonate and magnesium carbonate.

Some anticaking agents are soluble in water; others are soluble in alcohols or other organic solvents. They function either by adsorbing excess moisture, or by coating particles and making them water repellent. Calcium silicate (CaSiO3), a commonly used anti-caking agent, added to e.g. table salt, absorbs both water and oil.

Anticaking agents are also used in non-food items such as road salt[1], fertilisers[2], cosmetics[3], synthetic detergents[4], and in manufacturing applications.

List of anticaking agents

The following anticaking agents are listed in order by their E number.

References


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