By definition, anti-caking agents are anhydrous compounds that are added in small amounts to dry foods to prevent the particles caking together and ensure the product remains dry and free-flowing.
Without anti-caking agents, dry soup, cake and biscuit mixes would be clumped and chunky, cappuccino and hot chocolate vending machines would not function properly, and premixes for manufacturing would not be as easy to use. These agents are often found in milk and cream powders, flour-based mixes, baking powder, table salt, cocoa, and mixed coffee beverages, to name a few. In manufacturing, the addition of anti-caking agents helps prevent bridging during the packaging process, which can reduce production rates.
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Anti-caking agents function by absorption of excess moisture or by coating particles to make them more water repellant. In addition to food, anti-caking agents aid other industries, such as those producing cosmetics and detergents.
In the EU, most anti-caking agents have E-numbers in the 500 range, but some have multiple functions and fall into further categories.
Some of the multi-functional compounds include:
Mannitol (E421) – also functions as a humectant, sweetener, and texturizer.
Alpha Cellulose (E460b) and Microcrystalline Cellulose (E460a) – also functions as a binder, stabilizer, and bulking agent.
Alternatives to anti-caking agent additives seen in some markets include rice hull powder and corn starch.
Recent News
In January, 2015, the EFSA deemed the use of sodium tartrate mixtures with iron chloride (Fe mTA) acceptable for use as an anti-caking agent in salt, at a maximum use level of 106 mg/kg salt.
In August, 2015, the Grocery Manufacturers Association petitioned the FDA for limited use of partially hydrogenated oils. One of the uses included was as an anti-caking additive.
In September 2015, the EFSA revised their opinion on Friedland mineral clay for feed use. They will now allow it as an anti-caking agent and binder at a level of 2% in all animal feeds.
Anti-Caking Agents
Agent | E-Number | Function |
---|---|---|
Tricalcium Phosphate | E341 | Used in powdered spices. Also used as a leavening agent. |
Mannitol | E421 | A polyol, can be added to limit sticking. |
Powdered cellulose | E460ii | Used in shredded cheeses to reduce clumping |
Magnesium stearate | E470b | Aids in tableting due to its lubricating properties. |
Sodium bicarbonate | E500 | Also a leavening agent. |
Sodium ferrocyanide | E535 | May be used in salt. |
Potassium ferrocyanide | E536 | May be used in salt. |
Calcium ferrocyanide | E538 | May be used in salt. |
Bone phosphate | E542 | May be added to dry product mixes or sugar (not permitted per EU approved list) |
Silicon dioxide | E551 | Acts as flow agent in dry products. Used in shredded cheese, dried eggs, powdered mixes and spices, and in the filtration of beer. In the US, it has a limit of 2% product. |
Calcium silicate | E552 | Prevents caking in baking powder, salt, and dry mixes. Absorbs oil and water and can be used to contain free oils in spices. |
Magnesium silicate | E553a | Often used with powdered mixes, grated cheeses, and seasonings. |
Talc | E553b | Used in rice, tablet coatings, salts, and powdered foods. |
Aluminium silicate/Kaolin | E559 | Often used in sugars, salts, and supplements |
Stearic acid | E570 | Found in both animals and plants. A crystalline solid fat at room temperature, used for coating particles. |
Polydimethylsiloxane | E570 | Useful in coating particles. |
Iron Ammonium Citrate | In the US, used in salt. | |
Yellow prussiate of soda | In the US, used in salt. |
Note: This is not a comprehensive list, but shows the variety within the anti-caking additive category.
Additional Resources:
- US – Electronic Code of Federal Regulations
- Health Canada – list of permitted anti-caking agents
- Codex Alimentarius – GSFA Online – Anticaking Agents
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Hi Jill ..interesting article. I am having caking or what I refer to as sweatage with pretzel salt on my soft pretzel product. It is extremely bad on humid days, but is even challenging on cool days. We bake and salt our product daily and sometimes are asked to prepackage our product for a favor. We package and seal them individually in perforated bread bags; however, during transport and when displayed in baskets the salt starts to breakdown and product becomes a wet/warty mess!!! Any ideas on what I can do to further coat salt to prevent this from occurring??
Thx Carolyn
I take Hydrolysed collagen, it’s contain anti caking agents, in the long run will it have any side effects?
Please let me know.
With many thanks
Mariam shaw
Hi Mariam,
thank you for your comment. Unfortunately it’s not our role to offer any medical advice here. This is a question best suited for your doctor. Thanks!
Angie
Content Manager, Prospector Knowledge Center
will there be any product application implication (mayonnaise) if we use silicon dioxide as anti-caking agent in dried eggs vs tricalcium phosphate?
I want to know what type of anti caking agent to use for my popcorn and also a preservative. I am into packaging of popcorn.
I want to know what type of anti cacking agent to use for Instant Coffee Mix. (Sugar+Non Dairy Creamer+Instant Coffee Powder). and the percentage of mix.
Please Let me know.
Thanks a lot
Burhan
Jill.
My customer wants to do 1 lb.package of clay powder for masks.l add the actives. I note the clay clumps. I used xanthan gum,magnesium citrate,sodium bicarbonate and corn starch which doesn’t seem to work.
Any Suggestions?
Thank you.
very good information , Jill
How can I find out the presence Anti caking agent in foods if is not mentioned on the label/pack?
Jill ,which anti caking agent would you recommend for use in a spice containing onion,garlic and assorted peppers?
Dear Jill, thank you very much for interesting article. Now I have one question about the proper way of application of Calcium silicate as an anti-caking agent. Shall we dose it as a dry product into dry edible salt? Because, we applied it as we did with Potassium ferrocyanide (dissolve in water and add to wet salt and then centrifuge and dry). As result, we got lot of lumps.
Please, advise us on this issue.
Best regards,
Jamil
Thanks for sharing such valuable information with us.
Hi, what an amazing article. Can I know if different amount of anticaking agent will affect the caking level of certain powder?
Hi Jill,
Helpful article, thank you.
Please I package organic baby oil in a local setting, with Shea butter and coco-nut oil, which anti-caking agent should be advisable, to make the oil remain free flowing?
Hi, really a nice & knowledgeable article. i am working on same as i want to add Anti-Caking agent in our seasoning powder i.e., Sweet Chili. please guide about this i.e., best Anti-caking agent , ratio & Applying method. Thanks.