Category of Chemicals

Anti-caking agents are food additives used to prevent powdered or granulated substances from clumping together. They are commonly found in products like salt, powdered spices, and baking mixes. These agents work by absorbing excess moisture, which helps to maintain the free-flowing quality of the product. This prevents the formation of lumps and ensures that the product can be easily measured and used in recipes. Some examples of anti-caking agents include silicon dioxide, calcium silicate, and magnesium stearate.