Читать книгу Food Chemistry - Группа авторов - Страница 76

Anti-caking agents are anhydrous compounds that are added in dry food in small quantity. The purpose for the addition of this additive is to prevent the particles caking together and keep the product dry, free flowing. Without anti-caking agents, the dry products like cake and biscuit mix and soup powder will be clumped. The anti-caking agent either adsorbs excess moisture or coats particles and makes them water repellent. Some anti-caking agents are water soluble and some are soluble in organic solvent. Different anti-caking agents are starch, magnesium carbonate, and silica. They are added to food products with table salt, flour, coffee, and sugar. Calcium silicate is an anti-caking agent that is added to table salt. It is able to adsorb water and oil both.