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Anti-caking agents are used as additives to prevent the formation of lumps in fine powdered substances; and consequently make the transportation, packaging, and end use of the products easier. 
Powdered products are easily affected, by moisture and temperature, which results in the formation of lumps. To avoid this, anti-caking agents are used. This is to allow them to flow easily and mix evenly, during the production process. The anti-caking agents are used in various industries such as food, feed, and fertilizers. The market of anti-caking agents is growing as the customers want the best-quality products. The versatility of anti-caking agents is one of the driving factors of the market.
The main driver of anti-caking agents market is the versatility of these anti-caking agents, which has resulted in more options for the consumers to choose from. The global market, in terms of value, is projected to reach $1.5 billion growing at a CAGR of 4.2% from 2014 to 2019.The anti-caking agents are used in the food industry including seasoning & condiments, bakery, dairy products, soups & sauces, and others such as meat products, and sweeteners. The commonly used anti-caking agents in food industry are silicon dioxide, calcium silicate, and sodium aluminosilicate.
The following anticaking agents are listed in order by their E number. E341 ------ Tricalcium phosphate E460(ii) ------ Powdered cellulose E470b ------ Magnesium stearate E500 ------ Sodium bicarbonate E535 ------ Sodium ferrocyanide E536 ------ Potassium ferrocyanide E538 ------ Calcium ferrocyanide E542 ------ Bone phosphate E550 ------ Sodium silicate E551 ------ Silicon dioxide E552 ------ Calcium silicate E553a ------ Magnesium trisilicate E553b ------ Talcum powder E554 ------ Sodium aluminosilicate E555 ------ Potassium aluminium silicate E556 ------ Calcium aluminosilicate E558 ------ Bentonite E559 ------ Aluminium silicate E570 ------ Stearic acid E900 ------ Polydimethylsiloxane

Anti-Caking Agents

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