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An anti-caking agent is a substance used to prevent the sticking together of solid particles. The main purpose of an anti-caking agent is to ensure powdery substances, such as food additives, salt, sugar, spices, flour, and animal feed, remain free-flowing and do not become clumped together in humid or humid conditions. Common types of anti-caking agents include calcium carbonate, sodium bicarbonate, sodium aluminosilicate, calcium sulfate, magnesium silicates, and calcium sulfate dihydrate.
Anti-caking agents are widely used in food production and cooking to prevent the sticking together of food additives and ingredients. Common food products that use anti-caking agents include baking powder, powdered sugar, cake mixes, dry soup mixes, and cheese powders. Anti-caking agents are also used in the production of animal feed, salt, and fertilizer.
Anti-caking agents can be found in food products, animal feed, salt, fertilizer, and many other common household items. It is also found in some cosmetics and pharmaceuticals, such as pills and tablets. Although anti-caking agents are generally considered safe for human consumption, it is important to read the label on food packages to ensure the product does not contain any unnecessary anti-caking agents.
Other substances used as anti-caking agents include:
