Anti caking agent, also known as anti caking agent, is a food additive used to prevent particles or powders from aggregating and clumping, and to maintain their loose or flowing state. Anti caking agent particles are fine, loose and porous, with strong adsorption force and easy adsorption of moisture, oil, etc. that cause clumping, keeping food in powder or particle state.
The basic characteristics of food anti caking agents are good dispersibility, large surface area, high specific volume, fine particles, and some have micropores, which can adsorb water and prevent food from clumping.
