Anti-caking agent
Anti-caking agent
An Anti-caking agent is a type of additive used in the food industry to prevent the formation of lumps in certain substances, ensuring a free-flowing condition. Pronounced as /ˈænti keɪkɪŋ ˈeɪdʒənt/, the term is derived from the English words "anti-", meaning against, "cake", referring to the lump or solid mass, and "agent", referring to the substance that brings about a certain effect.
Usage
Anti-caking agents are commonly used in powdered or granulated materials like salt, milk powder, sugar, and flour. They function by absorbing excess moisture and by coating particles, which makes them water-repellent. Anti-caking agents are also used in non-food items such as road salt, fertilizers, and cosmetics.
Types of Anti-caking agents
There are several types of anti-caking agents. Some of the most commonly used in the food industry include:
Health Effects
While most anti-caking agents are considered safe for consumption, some have been associated with health concerns. For example, sodium ferrocyanide, a common anti-caking agent used in table salt, has been linked to kidney damage in high doses.
Regulation
In many countries, the use of anti-caking agents is regulated by food safety authorities, such as the Food and Drug Administration (FDA) in the United States and the European Food Safety Authority (EFSA) in the European Union.
See Also
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