Food Anti-caking Agents
Names of Common Anti-caking Agents Added to Food
Names of common food anti-caking agents found on product labels include: calcium silicate, iron ammonium citrate, silicon dioxide, and magnesium carbonate (high purity magnesium carbonate is used also as an antacid).
What Do Food Anti-caking Agents Do?
Food anti-caking agents keep powdered products free-flowing, and prevent moisture absorption. Hence, Morton Salt’s slogan “When it rains it pours” meaning that their salt will still flow out of its container even when there's moisture in the air.
Examples of Uses for Food Anti-caking Agents:
Examples of uses for food anti-caking agents include salt, baking powder, and confectioners sugar.
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Food and Drug Administration
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Meat and Poultry Hotline:
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Food and Nutrition Information Center (FNIC)
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301-504-5719
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International Food Information Council Foundation (IFIC)
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202-296-6540
Email: foodinfo@ific.org
American Dietetic Association (ADA)
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11781 Lee Jackson Hwy. Suite 160 Fairfax, VA 22033 1-800-929-4040
Email: faan@foodallergy.org
Institute of Food Technologists (IFT)
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