Food can maintain a loose and non clumping state for a long time, and can be preserved for a long time, thanks to the use of additives in food production.
The addition of food additives keeps food in good condition in packaging. This type of food additive is called an anti caking agent. Glass, let's take a look at what anti caking agents are. Anti caking agent is a substance added to granular or powdered food to prevent agglomeration and maintain its loose or free flow. In fact, the term anti caking agent is not specific to food. Its usage traces can also be found in other industrial fields. In China, five types of food are allowed to be used, including potassium ferrocyanide, sodium silicoaluminate, tricalcium phosphate, silicon dioxide, and microcrystalline cellulose.
The principle of anti caking agents is usually to absorb excess water or adhere to the surface of particles to make them hydrophobic. Some anti caking agents are water-soluble, while others are soluble in alcohol or other organic solvents.
Anti caking agents have certain toxicity, and there are limitations and requirements for the dosage added. Anti caking agents are commonly used in products such as cream and cakes. Glass suggests reducing the frequency of consumption for this type of food.
