Anti-caking agents are additives used in the production of powdered or dried foods to prevent aggregation, and therefore the formation of lumps.[1]
The formation of lumps can be due to the presence of hygroscopic compounds in food, which tend to absorb the water vapour present in the atmosphere, and/or lipids which may tend to bind together.[3]
The most common anti-caking agents include inorganic salts such as carbonates, phosphates, and silicates.[2]
Three modes of action can be identified among the different anti-caking agents:
- they absorb excess moisture by selectively binding water molecules, thereby preventing interaction with any hygroscopic substances that may be present;
- they make the surfaces of fatty substances water-repellent by forming a protective hydrophobic film;
- they inhibit the aggregation of lipids.[6]
Anti-caking agents therefore help to maintain the solubility and quality of the food without compromising its appearance.[1]
Their use is also essential in the processing of foods produced from powdered material. In their absence, lumps could form in the conduits of machines such as mixers. This issue would also occur in vending machines that dispense milk-based drinks, coffee, sugar, or cocoa.[6]
Contents
What foods are they added to?
They are added to foods such as cocoa, powdered milk, icing sugar, common table salt, and flavorings like onion or garlic powder with salt, grated cheese, cake mixes, baking powder, powdered eggs, instant coffee, powdered supplements, and tablets.[2]
Like other food additives, anti-caking agents are identified not only by their name but also by the E numbering system, where E stands for Europe.[7]Since there is a wide variety of processed foods that can form lumps, there will be one or more specific anti-caking agents for each type of food.
Examples of anti-caking agents
Below is a brief overview of some anti-caking agents included in the list of food additives authorized for use in the European Community, according to Regulation 1129/2011 of the European Commission, published on 11 November 2011. This list is an amendment to Annex II of Regulation (EC) No. 1333/2008 of the European Parliament and was itself amended in 2013.[4]
| E170 | Calcium carbonate |
| E341 | Calcium phosphates |
| E460 | Cellulose |
| E504 | Magnesium carbonate |
| E535 | Sodium ferrocyanide |
| E536 | Potassium ferrocyanide |
| E538 | Calcium ferrocyanide |
| E551 | Silicon dioxide |
| E552 | Calcium silicate |
| E553a | Magnesium silicate |
| E553b | Talc |
| E554 | Sodium aluminium silicate |
| E555 | Potassium aluminium silicate |
| E556 | Calcium aluminium silicate |
Health effects
The safety for consumers regarding the consumption of foods containing anti-caking agents is assessed, as for all other food additives, by the competent authorities, whose decisions are based on the scientific literature available at the time of the assessment. Based on the information currently available, anti-caking agents when used according to specific guidelines, are considered safe for health.[5]
References
- ^ a b Belitz H.-D., Grosch W., Schieberle P. Food Chemistry. 4th Edition. Springer, 2009.
- ^ a b Bender D.A. “Benders’ Dictionary of Nutrition and Food Technology” 8th ed. Woodhead Publishing. Oxford, 2006.
- ^ Chen M., Wu S., Xu S., Yu B., Shilbayeh M., Liu Y., Zhu X., Wang J., Gong J. Caking of crystals: characterization, mechanisms and prevention. Powder Technol 2018:337;51-67. doi:10.1016/j.powtec.2017.04.052
- ^ Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. https://eur-lex.europa.eu/eli/reg/2011/1129/2013-11-21
- ^ EFSA Food additives: EFSA’s new guidance for applicants. Published: 18 July 2012. https://www.efsa.europa.eu/en/press/news/120718a
- ^ a b Fattinonfake.federchimica.it. Niente grumi… grazie agli antiagglomeranti. 7 ottobre 2021.
- ^ Food Standards Agency. Approved additives and E Numbers. Last updated: 23 January 2024.