Anticaking agent

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In food science, an anticaking agent is a food additive that reduces the tendency of components of food to adhere to one another.[1]

Codex Alimentarius list

Codex Alimentarius name INS
number
Authorizations
EU AU-NZ CAN USA
Sodium aluminosilicate 554 [note 1] GRAS: 21 C.F.R. 182.2727; AC, GRAS/FS, < 2%, Dried whole eggs and egg yolks -160.105, 160.185; Grated Cheeses - 133.146; GRAS, < 2% -182.2727
Potassium aluminium silicate 555 [note 1]
Calcium aluminium silicate 556 [note 1] GRAS: C.F.R. 182.2122; AC, GRAS/FS - 182.2122 -< 2% by wt - Table salt; Part 169.179, Vanilla Powder
Aluminium silicate 559 [note 1]
References: [1][2][3][4][5][6][7][8]

Notes and references

Notes

  1. 1.0 1.1 1.2 1.3 Only dried powdered foodstuffs (including sugars), salt and salt substitutes (< 10 g/kg total anticaking agents): Annex IV, Directive 95/2/EC.

References

External links

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