Anti-caking Agents
Processing_aidOverview
Anti-caking agents including silicon dioxide and calcium silicate prevent moisture-induced clumping in 90% of powdered ultra-processed foods. These processing aids indicate industrial manufacturing requirements absent from traditional food preparation.
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Ingredient variations
Common forms
Silicon dioxide, calcium silicate, magnesium stearate
Function
Anti-caking agents absorb moisture and create physical barriers between particles, enabling free-flowing powders essential for automated packaging. They prevent bridging in industrial hoppers and ensure consistent dosing.
Sources
Silicon dioxide is manufactured through vapor phase hydrolysis or precipitation to create specific particle sizes. Food-grade specifications require controlled particle size to optimize functionality.
Health Considerations
Recent research examines nanoparticle content in silicon dioxide and potential effects on intestinal barrier function. Cumulative exposure from multiple processed foods remains under investigation.
Regulatory
FDA permits silicon dioxide up to 2% by weight under 21 CFR 172.480. EU has stricter nanoparticle regulations following safety concerns about particles under 100 nanometers.
Products Containing Anti-caking Agents
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