Anti-Caking Agent
Also known as: anticaking agent, anti-stick agent, anti-sticking, drying agent, dusting agent
'Anti-caking agent' is an umbrella term covering many distinct compounds including silicon dioxide (E551), magnesium stearate, sodium ferrocyanide (E535), and others. Without a specific compound named, the generic label provides no safety information and the actual additive may range from inert (e.g., silicon dioxide) to under EFSA scrutiny (e.g., re-evaluation of E551 for nano-form concerns).
What it is
Generic class label for substances added to powdered or granular foods to prevent clumping.
Prevents particles from sticking together; absorbs moisture.
What regulators actually say
"EFSA could not exclude a concern with respect to the genotoxicity of silicon dioxide (E 551) nanoparticles."
"Functional class 'anticaking agent' covers substances which reduce the tendency of individual particles of a foodstuff to adhere to one another."
Regulatory status
United States — FDA
Various individual anti-caking agents permitted in 21 CFR 172, 182, 184.
European Union — EFSA
Class includes E551, E535, E536, E538, E552-E559; specifications vary.
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