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. Some of the anticaking agents are natural such as bentonite while others are manufactured from natural sources like silicon dioxide and several silicates. Calcium silicate is used as an anticaking agent, added in table salt as it absorbs both water and oil. Anticaking agents make it easier to pack, transport, store and consume these foods as they prevent lumps.
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 solvent only in alcohol or in other organic solvents.
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. Anti caking agents are themselves very fine powders and are listed as nutrients and are considered food ingredients. Some anti caking agents are starch, magnesium carbonate, and silica.
Food products that contain anti caking agents are milk and cream powders, grated cheese, icing sugar, baking powder, cake mixes, instant soup powder, drinking chocolate as well as coffee, cocoa, soup powders that are used in vending machines and table salt.
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.
Table salt, onion powder, garlic powder, fruit powder and soup powder may contain anti caking agents but in quantities not exceeding 2.0 per cent 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.
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 expressed as ferrocyanide.
Anti foaming agents in edible oils and fats
The definition of anti foaming agent is a “substance which retards deteriorative changes and foaming height during heating”.
- Di methyl Polysiloxane, food grade, may be used as an anti foaming agent in edible oils and fats for deep fat frying up to a maximum limit of 10 parts per million.
- Mono and diglycerides of fatty acids of edible oil may be used as anti foaming agent in jam, jellies and marmalade
amar jit singh bhatia says
i want to pack organic rock salt in suzie size which is easy flow should i need it for anti cake agent if yes how i use in it and in which quantity for 1 kg ..and where from i get.
FSH Team says
You can read through the following url – https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Food_Additives_Regulations_29_03_2019.pdf
Udayakumar says
Respected sir, can we use 2% silicon di oxide as anti caking agent for puffed snacks seasoning powders
FSH Team says
You can read through the following url – https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Food_Additives_Regulations_29_03_2019.pdf
Sonu Manjhi says
what the limit of oleoresin in Red chilli powder according to fssai
Raj says
Sir
I would like to know that can we use anti caking agent in corn curls recipe & how much we can be used & what type of anti cake agent shall be used.
webdev says
Yes, anti-caking agents can be used in corn curls recipes to prevent clumping. Common options include silicon dioxide, calcium silicate, or magnesium stearate. The amount used depends on the recipe and desired outcome, typically ranging from 0.5% to 2% of the total ingredients. It’s recommended to start with a small amount and adjust based on the desired texture and effectiveness in preventing clumping.