Anti-caking agents are additives used in powdered or granular commodities such as table salt or confectioneries to avoid lump formation and to improve packing, transport, flowability, and consumption.
Caking mechanisms vary depending on the material. Crystalline solids are usually caked due to the development of liquid bridges and the subsequent fusion of microcrystals. Amorphous materials can be caked due to glass transitions and variations in viscosity. Polymorphic phase transitions can also produce caking.
The most common anti-caking agents are:
- Calcium and magnesium separate.
- Silica and different silicates.
Ferrocyanides are employed in the production of table salt. But one of the most used anti-caking agents is Microcrystalline cellulose, which is also called Anti Caking Agent 460 “460 (i) – Microcrystalline cellulose (Cellulose gel); 460 (ii)“ is also a form of biofilms that helps prevent products from caking and sticking together.
Is Anti Caking Agent 460 Gluten Free?
The answer is YES. Anti-caking Agent 460 (Microcrystalline Cellulose E460) is 100% gluten-free since it is extracted from refined wood pulp, a gluten-free fibrous lignocellulosic substance made by chemically or mechanically removing cellulose fibers from wood.
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