ANTI-CAKING

AGENTS
BY
JUNAID INAMDAR
19FET111
 Definition of Anti caking Agents
• Anti caking agents are defined as substances
added to finely powdered or crystalline food
powders to prevent caking, lumping or
aggregation by improving their flow ability.

• There are many powdered or granulated foods

that absorb water which prevents them from
flowing smoothly out of the packaging. Anticaking
agents are additives that are added to these foods
so that the powder or granules do not become
clumpy or stick together.
• Anti caking agents are themselves very fine
powders and are listed as nutrients and are
considered food ingredients.
Mechanism of Anti caking Agents.

• Most ‘caking’ or clumping of products happens because of moisture, interactions

between particles and fat content that also reduce the flow ability of the product.
• Anti caking agents therefore work in two ways.
• They either absorb the water or they repel water and oil from entering the
packaging. Even though they are added to the food products they do not modify
the foods.
• Among natural anti caking agent are rice grains that are used to keep foods from
absorbing moisture. Some anti caking agents are soluble in water while others
are Soluble only in alcohol or in other organic solvents.
On the basis of type, On the basis of On the basis of
the Food anti-caking application, the source, the market
agents market has market has been has been
been segmented as segmented as segmented as
follows: follows: follows: 

Calcium compounds Seasoning & Synthetic

Sodium compounds condiments • Natural
Silicon dioxide Bakery
Magnesium Dairy products
compounds • Soups &
• Microcrystalline sauces
cellulose
 List of anticaking agents
The following anticaking agents are listed in
the Codex Alimentarius.
The most widely used anticaking agents include the
• 341 tricalcium phosphate • 550 sodium silicate
stearates of calcium and magnesium, silica and
• 460(ii) powdered cellulose • 551 silicon dioxide
various silicates, talc, as well as flour and starch.
• 470b magnesium stearate • 552 calcium silicate
Ferrocyanides are used for table salt.
• 500 sodium bicarbonate • 553a 
• 535 sodium ferrocyanide magnesium trisilicate
• • Some of the anticaking agents are natural such
536 potassium ferrocyanide 553b talcum powder
• • as bentonite while others are manufactured
538 calcium ferrocyanide 554 
• from natural sources like silicon dioxide and
542 bone phosphate (i.e.  sodium aluminosilicat
e several silicates. Calcium silicate is used as an
Calcium phosphate)
• 559 aluminium silicate • 555  anticaking agent, added in table salt as it
• 570 stearic acid potassium aluminium absorbs both water and oil. Anticaking agents
• 900 polydimethylsiloxane silicate make it easier to pack, transport, store and
• 556  consume these foods as they prevent lumps.
calcium aluminosilica
te
• 558 bentonite
calcium silicate
Description: the chemical sodium aluminosilicate
compound Ca2SiO4, also Description: an acid salt comprising
known as calcium orthosilicate sodium, aluminium, silicon and
and sometimes formulated oxygen. These include synthetic
2CaO.SiO2. amorphous sodium aluminosilicate, a
few naturally occurring minerals and
synthetic zeolites. Synthetic
amorphous sodium aluminosilicate is
widely used as a food additive, E-554.
Magnesium Stearate
Description: also called octadecanoic acid,
magnesium salt, is a white substance which
is solid at room temperature. It has the
chemical formula Mg(C18H35O2)2.

talc
Description: Talc is a mineral composed of hydrated
magnesium silicate with the chemical formula H2Mg3(SiO3)4
or Mg3Si4O10(OH)2. In loose form, it is the widely used
substance known as talcum powder.
calcium stearate
Description: Calcium stearate is carboxylate of calcium
that is found in some lubricants and surfactants. It is a
white waxy powder.

potassium stearate
Description: Potassium stearate is anion
type surface active agent,which widly
applied in acrylate rubber soap/sulfur
and vulcanized system.

silicon dioxide
Description: an oxide of silicon with the chemical
formula SiO2. It has been known for its hardness since
ancient times. Silica is most commonly found in nature
as sand or quartz, as well as in the cell walls of diatoms.
 FSSAI
Regulations
Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 has laid
down the standards for anti caking agents. No anti caking agents may be used unless they have been
permitted in the regulations

Calcium potassium or sodium
ferrocyanide are permitted to be used
as crystal modifiers and anti-caking
agents in common salt, iodised salt
and iron fortified salt in quantity not
exceeding 10 mg/kg singly or in
combination.
Table salt, onion powder, garlic powder, fruit powder
and soup powder may contain anti caking agents
but in quantities not exceeding 2.0% either singly or
in combination.
Carbonates of calcium and magnesium
phosphates of calcium and magnesium
silicates of calcium, magnesium, aluminum or
sodium or silicon dioxide
• Myristates, palmitates or stearates of aluminum
ammonium, calcium, potassium or sodium.
Anti-Caking Agents E-NUMBER FUNCTION
Tricalcium Phosphate E341 Used in powdered spices. Also used as a
leavening agent.
Mannitol E421 A polyol, can be added to limit sticking.
Powdered cellulose E460ii Used in shredded cheeses to reduce
clumping
Magnesium stearate E470b Aids in tableting due to its lubricating
properties.
Sodium bicarbonate E500 Also a leavening agent.
Sodium ferrocyanide E535 May be used in salt.
Potassium ferrocyanide E536 May be used in salt.
Calcium ferrocyanide E538 May be used in salt.
Bone phosphate E542 May be added to dry product mixes or
sugar (not permitted per EU approved
list)

Silicon dioxide E551 Acts as flow agent in dry products. Used

in shredded cheese, dried eggs,
powdered mixes and spices, and in the
filtration of beer. In the US, it has a limit
of 2% product.
Anti-Caking Agents E-NUMBER FUNCTION

Calcium silicate E552 Prevents caking in baking powder, salt,

and dry mixes. Absorbs oil and water and
can be used to contain free oils in spices.

Magnesium silicate E553a Often used with powdered mixes, grated

cheeses, and seasonings

Talc E553b Used in rice, tablet coatings, salts, and

powdered foods.

Aluminium silicate/Kaolin E559 Often used in sugars, salts, and

supplements

Stearic acid E570 Found in both animals and plants. A

crystalline solid fat at room temperature,
used for coating particles.

Polydimethylsiloxane E570 Useful in coating particles.

Iron Ammonium Citrate ------ In the US, used in salt.

Yellow prussiate of soda ------ In the US, used in salt.
Additive Permitted in or Upon Maximum Level of Use and Other
Conditions (Gov. Of Canada)
Calcium Aluminum Silicate Salt 1.0%, except in the case of fine grained
salt 2.0%, in accordance with the
requirement of paragraph B.17.001(1)(a)

Garlic salt; Onion salt 2.0% in accordance with the

requirements of paragraphs B.07.020(b)
and B.07.027(b) respectively

Unstandardized dry mixes Good Manufacturing Practice

Additive Permitted in or Upon Maximum Level of Use and Other

Conditions (Gov. Of Canada)

Calcium Phosphate Salt 1.0%, except in the case of fine grained

tribasic salt 2.0%, in accordance with the
requirement of paragraph B.17.001(1)(a)

Garlic salt; Onion salt 2.0% in accordance with the

requirements of paragraphs B.07.020(b)
and B.07.027(b) respectively
Additive Permitted in or Upon Maximum Level of Use and Other
Conditions (Gov. Of Canada)

Calcium Phosphate Dry cure Good Manufacturing Practice

tribasic

Unstandardized dry mixes GMP

Oil-soluble annatto GMP

Icing sugar If used either singly or in combination

with Calcium Silicate, Magnesium
Carbonate, Magnesium Silicate,
Magnesium Stearate, Silicon Dioxide or
Sodium Aluminum Silicate the total must
not exceed 1.5%
Additive Permitted in or Upon Maximum Level of Use and Other
Conditions (Gov. Of Canada)

Calcium Silicate Salt 1.0%, except in the case of fine grained

salt 2.0%, in accordance with the
requirement of paragraph B.17.001(1)(a)

Garlic salt; Onion salt 2.0% in accordance with the

requirements of paragraphs B.07.020(b)
and B.07.027(b) respectively

Baking Powder 5.0%

Dry cure GMP

Unstandardized dry mixes GMP

Icing sugar If used either singly or in combination

with Calcium Phosphate tribasic,
Magnesium Carbonate, Magnesium
Silicate, Magnesium Stearate, Silicon
Dioxide or Sodium Aluminum Silicate the
total must not exceed 1.5%
Additive Permitted in or Upon Maximum Level of Use and Other
Conditions (Gov. Of Canada)

Calcium Silicate Meat Binder or (naming the meat 1.0%

product) Binder

Grated or shredded cheddar cheese; If used singly or in combination with

Grated or shredded (naming the variety) Microcrystalline Cellulose or Cellulose,
cheese; Unstandardized grated or the total amount not to exceed 2.0%
shredded cheese preparations

Grated or shredded cheddar cheese; If used singly or in combination with

Grated or shredded (naming the variety) Microcrystalline Cellulose or Cellulose,
cheese; Unstandardized grated or the total amount not to exceed 2.0%
shredded cheese preparations

Dried egg-white (dried albumen); 2%

Dried whole egg; Dried whole egg
mix; Dried yolk; Dried yolk mix
Additive Permitted in or Upon Maximum Level of Use and Other
Conditions (Gov. Of Canada)
Calcium Stearate Salt 1.0%, except in the case of fine grained
salt 2.0%, in accordance with the
requirement of paragraph B.17.001(1)(a)
Garlic salt; Onion salt 2.0% in accordance with the
requirements of paragraphs B.07.020(b)
and B.07.027(b) respectively
Unstandardized dry mixes GMP

Additive Permitted in or Upon Maximum Level of Use and Other

Conditions (Gov. Of Canada)

Cellulose Grated or shredded cheddar cheese; 2.0%. If used in combination with Calcium
Grated or shredded (naming the variety) Silicate or Microcrystalline Cellulose, the
cheese; Unstandardized grated or total amount not to exceed 2.0%
shredded cheese preparations

Cheddar cheese curd; Varietal cheese 1.0%. If used in combination with

curd Microcrystalline Cellulose, the total
amount not to exceed 1.0%
Additive Permitted in or Upon Maximum Level of Use and Other
Conditions (Gov. Of Canada)
Cellulose Cubed or diced cheddar cheese; Cubed or 2.0%. If used in combination with
diced (naming the variety) cheese; Microcrystalline Cellulose, the total
Unstandardized cubed or diced cheese amount not to exceed 2.0%
preparations

Additive Permitted in or Upon Maximum Level of Use and Other

Conditions (Gov. Of Canada)

Magnesium Carbonate Salt (except when used in preparations of 1.0%, except in the case, of fine grained
Meat and Meat By-products of Division salt 2.0%, in accordance with the
14) requirement of paragraph B.17.001(1)(a)

Garlic salt, Onion salt (except when used 2.0% in accordance with the
in preparations of Meat and Meat By- requirements of paragraphs B.07.020(b)
products of Division 14) and B.07.027(b) respectively

Unstandardized Dry Mixes (Except when Good Manufacturing Practice

used in preparations of Meat and Meat
by-products of Division 14)
Additive Permitted in or Upon Maximum Level of Use and Other
Conditions (Gov. Of Canada)
Magnesium Carbonate Icing sugar If used either singly or in combination
with Calcium Phosphate tribasic, Calcium
Silicate, Magnesium Silicate, Magnesium
Stearate, Silicon Dioxide or Sodium
Aluminum Silicate the total must not
exceed 1.5%
Magnesium Oxide Unstandardized dry mixes (Except when Good Manufacturing Practice
used in preparations of Meat and Meat
by-products of Division 14)

Additive Permitted in or Upon Maximum Level of Use and Other

Conditions (Gov. Of Canada)

Magnesium Silicate Salt 1.0%, except in the case of fine grained

salt 2.0%, in accordance with the
requirement of paragraph B.17.001(1)(a)

Garlic salt; Onion salt 2.0% in accordance with the

requirements of paragraphs B.07.020(b)
and B.07.027(b) respectively

Unstandardized dry mixes GMP

Additive Permitted in or Upon Maximum Level of Use and Other
Conditions (Gov. Of Canada)

Magnesium Silicate Icing sugar If used either singly or in combination

with Calcium Phosphate tribasic, Calcium
Silicate, Magnesium Carbonate,
Magnesium Stearate, Silicon Dioxide or
Sodium Aluminum Silicate the total must
not exceed 1.5%

Magnesium Stearate Salt 1.0%, except in the case of fine grained

salt 2.0%, in accordance with the
requirement of paragraph B.17.001(1)(a)

Garlic salt; Onion salt 2.0% in accordance with the

requirements of paragraphs B.07.020(b)
and B.07.027(b) respectively

Unstandardized dry mixes GMP

Icing sugar If used either singly or in combination
with Calcium Phosphate tribasic, Calcium
Silicate, Magnesium Carbonate,
Magnesium Silicate, Silicon Dioxide or
Sodium Aluminum Silicate the total must
not exceed 1.5%
Additive Permitted in or Upon Maximum Level of Use and Other
Conditions (Gov. Of Canada)

Microcrystalline Cellulose Grated or shredded cheddar cheese; 2.0%. If used in combination with Calcium
Grated or shredded (naming the variety) Silicate or Cellulose, the total amount not
cheese; Unstandardized grated or to exceed 2.0%
shredded cheese preparations

Cheddar cheese curd; Varietal cheese 1.0%. If used in combination with

curd Cellulose, the total amount not to exceed
1.0%

Cubed or diced cheddar cheese; Cubed or 2.0%. If used in combination with

diced (naming the variety) cheese; Cellulose, the total amount not to exceed
Unstandardized cubed or diced cheese 2.0%
preparations

Propylene Glycol Salt 0.035%

Potassium Ferrocyanide, Trihydrate Salt If used singly or in combination with

Sodium Ferrocyanide, decahydrate, the
total amount not to exceed 13 p.p.m.,
calculated as Anhydrous Sodium
Ferrocyanide
Additive Permitted in or Upon Maximum Level of Use and Other
Conditions (Gov. Of Canada)

Silicon Dioxide Garlic salt; Onion salt 1.0% in accordance with the
requirementsof paragraphs B.07.020(b)
and B.07.027(b) respectively

Celery Pepper; Celery Salt 0.5%

Unstandardized dry mixes GMP
Icing sugar If used either singly or in combination
with Calcium Phosphate tribasic, Calcium
Silicate, Magnesium Carbonate,
Magnesium Silicate, Magnesium Stearate
or Sodium Aluminum Silicate the total
must not exceed 1.5%

Foods sold in tablet form GMP

Cayenne Pepper; Chili pepper; Chili 2.0%
Powder; Paprika; Red Pepper

Salt 1.0%, except in the case of fine grained

salt 2.0%, in accordance with the
requirement of paragraph B.17.001(1)(a)
Additive
Sodium Aluminum Silicate
Sodium Ferrocyanide, decahydrate
Permitted in or Upon Maximum Level of Use and Other
Conditions (Gov. Of Canada)
Salt 1.0%, except in the case of fine grained
salt 2.0%, in accordance with the
requirement of paragraph B.17.001(1)(a)
Icing sugar If used either singly or in combination
with Calcium Phosphate tribasic, Calcium
Silicate, Magnesium Carbonate,
Magnesium Silicate, Magnesium Stearate
or Silicon Dioxide the total must not
exceed 1.5%
Dried egg-white (dried albumen); Dried 2.0%
whole egg; Dried whole egg mix; Dried
yolk; Dried yolk mix
Garlic salt; Onion salt 2.0% in accordance with the
requirements of paragraphs B.07.020(b)
and B.07.027(b) respectively
Unstandardized dry mixes GMP
Salt If used singly or in combination with
Potassium Ferrocyanide, trihydrate, the
total amount not to exceed 13 p.p.m.,
calculated as Anhydrous Sodium
Ferrocyanide
 NEWS
• In January, 2015, the EFSA deemed the use of sodium
tartrate mixtures with iron chloride acceptable for use as an
anti-caking agent in salt, at a maximum use level of 106
mg/kg salt.

• In August, 2015, the Grocery Manufacturers Association

petitioned the FDA for limited use of partially hydrogenated
oils. One of the uses included was as an anti-caking additive.

• In September 2015, the EFSA revised their opinion on

Friedland mineral clay for feed use. They will now allow it
as an anti-caking agent and binder at a level of 2% in all
animal feeds.
 Most Importantly, are they
safe?
• The U.S. Food and Drug Administration
(FDA) confirms the safe use of the anti-
caking agents used in food and beverages.
•  They must pass a rigorous evaluation in
order to be used.
• This evaluation requires a dossier
containing the scientific evaluation of the
safety of the ingredient. Once the FDA
reviews the data, an ingredient can be
deemed safe and given a status known as
“Generally Recognized as Safe,” or “GRAS
” certification, which means it is certified
and managed by the FDA.  
Challenge: Impact of anti-
caking agents on the nutritive
value of the food product

• They are frequently added to powdered

foods to prevent the breakdown of
certain nutrients, especially vitamin.

• However, it has been found that anti-

caking agents may degrade the
nutrients in a powdered formulation,
Instead of protecting certain nutrients.

• it may accelerate the breakdown of

beneficial compounds such as vitamin.
Thank you