By definition, anti-caking agents are anhydrous compounds that are added in small amounts to dry foods to prevent the particles from clumping together and ensure the product remains dry and free-flowing.
Without anti-caking agents, dry soup, cake and cookie mixes would clump , hot chocolate vending machines wouldn't function properly, and manufactured premixes wouldn't be as easy to use. These substances are commonly found in flour-based milk and cream powder mixtures, baking powder, table salt, cocoa and mixed coffee drinks, among others. During the manufacturing process, adding anti-caking agents can help prevent bridging during packaging, which can reduce productivity.
Anti-caking agents work by absorbing excess moisture or by coating the particles to make them more water-resistant. In addition to food, anti-caking agents also help other industries, such as those producing cosmetics and detergents.
In the EU, most anti-caking agents have an E number in the 500 range, but some anti-caking agents have multiple functions and belong to other categories.
Some multifunctional compounds include:
Mannitol (E421) – Also used as a humectant, sweetener, and tissue conditioner.
Alpha cellulose (E460b) and microcrystalline cellulose (E460a) – also used as binders, stabilizers and fillers.
Some commercially available alternatives to anti-caking agent additives include rice husk meal and corn starch.
latest news
In January 2015, EFSA considered that the use of a mixture of sodium tartrate and ferric chloride (Fe mTA) could be used as an antioxidant - a caking agent in salt, with a maximum use level of 106 mg/kg salt.
In August 2015, the Grocery Manufacturers Association petitioned the FDA to restrict the use of partially hydrogenated oils. One use is as an anti-caking additive.
In September 2015, EFSA revised its opinion on Friedland mineral clay for feed. They now allow it as an anti-caking agent and binder in all animal feeds at a level of 2%.
anticaking agent
| agent | electronic number | Function |
|---|---|---|
| tricalcium phosphate | E341 | For powdered spices. Also used as a leavening agent. |
| Mannitol | E421 | Polyols can be added to limit sticking. |
| Powdered cellulose | E460ii | For use with shredded cheese to reduce clumping |
| Magnesium stearate | E470b | Aids in tableting due to its lubricating properties. |
| sodium bicarbonate | E500 | Also a leavening agent. |
| Sodium ferrocyanide | E535 | Can be used in salt. |
| Potassium ferrocyanide | E536 | Can be used in salt. |
| Calcium ferrocyanide | E538 | Can be used in salt. |
| bone phosphate | E542 | Can be added to dry product mixes or sugar (not allowed on EU approval list) |
| Silicon dioxide | E551 | Acts as a flow agent in dry products. Used for filtering shredded cheese, dry eggs, powdered mixes and spices, and beer. In the United States, its product content is limited to 2%. |
| calcium silicate | E552 | Prevent baking powder, salt, and dry mixture from clumping. Absorbs oil and water and can be used to contain free oils in fragrances. |
| Magnesium silicate | E553a | Often used with powdered mix, grated cheese and seasonings. |
| talc | E553b | Used for rice, tablet coating, salt and powdered foods. |
| Aluminum silicate/kaolin | E559 | Commonly used in sugar, salt and supplements |
| stearic acid | E570 | Found in animals and plants. A solid fat that crystallizes at room temperature and is used to coat particles. |
| Polydimethylsiloxane | E570 | Can be used to coat particles. |
| ferric ammonium citrate | In the United States, used for salt. | |
| yellow soda water | In the United States, used for salt. |
NOTE: This is not a complete list but shows varieties within the anti-caking additive category.
