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Processed foods are a combination of various ingredients that are mixed as powders. Anti-caking agent / free flowing agent is added to allow them to flow and mix evenly during the food production process.
Foods that can use anti-caking agents / free flowing agents include
Powders can form clumps because the particles become sticky when they absorb water. Lumpy powders do not flow evenly. Some powders, such as grated cheese for pizza toppings, can stick together and this again prevents them from being spread evenly. Anti-caking / free flowing agent ( Silicon Dioxide ) modifies the contact between the powder's particles and are added to prevent these problems.
Without anti-caking agent / free flowing agent ( Silicon Di oxide ), vending machine powders such as coffee or chocolate would not flow regularly. They could block the various tubes in the vending machine and the taste of the drinks would not be consistent enough. Powdered milk can clump together during processing, packing and storage. Sugar absorbs water and incorporating a free-flow aid before grinding prevents it sticking to the processing equipment.The range of anti-caking agent / free flowing agents.
One of the most important anti-caking agent / free flowing agents is silicon dioxide (E551). It is manufactured to have physical properties that are tailored to meet the food producer's specific requirements. Other manufactured anti-caking agents include calcium silicate hydrated (E552),