Anti-caking Agent

A food additive that prevents the formation of lumps (caking) in powdered or granulated ingredients and finished products. Anti-caking agents work by absorbing moisture before it bridges powder particles together (e.g. silicon dioxide, INS 551) or by coating particles to reduce surface stickiness. Critical in supplement manufacturing for ingredients prone to hygroscopic caking (amino acids, some vitamins, pectin) and in capsule/tablet production where consistent powder flow is required.