Anti Caking Agent

The Basics of Anti-Caking Agents Anti-caking agents help keep cake mixes free-flowing. Learn the basics in the Prospector Knowledge Center. By definition, anti-caking agents are anhydrous compounds that are added in small amounts to dry foods to prevent the particles caking together and ensure the product remains dry and free-flowing.

Without anti-caking agents, dry soup, cake and biscuit mixes would be clumped and chunky, cappuccino and hot chocolate vending machines would not function properly, and premixes for manufacturing would not be as easy to use. These agents are often found in milk and cream powders, flour-based mixes, baking powder, table salt, cocoa, and mixed coffee beverages, to name a few. In manufacturing, the addition of anti-caking agents helps prevent bridging during the packaging process, which can reduce production rates.

Mono Calcium Phosphate

Magnesium Stearate/Calcium Stearate

Stearic Acid

Sorbitan Mono Stearate