Food additives have become a necessity of all
types of food products and food industry. Right from the aroma of the
beverage, the texture of the food and its visual appeal, has to be
enriched to make it acceptable.
Anticaking agents keep powders such as milk powder,
tea, coffee, sugar salt etc. flowing freely, rather then sticking together
in lumps. For example Magnesium carbonate is used in icing sugar. They
prevent agglomeration of powdered solids and allows them to remain free
flowing. The list of such agents include starch, magnesium carbonate and
silica.
There are other products like non dairy creamers and toppings like parmesan
cheese that need to flow freely but coagulate in their natural form.
Anticaking agents are used to prevent this.
Some of the natural anticaking agents are talc and bentonite and others are
manufactured, like silicon dioxide, calcium silicate and sodium
aluminosilicate. There action is a physical one and not chemical. They are
generally harmless with a flat bland taste.
Many anti-caking agents are natural products such as Anticaking agents are
physical rather than chemical agents and as such are bland and harmless.
