Anti-Caking Agents
Anti-caking agents (E530–E578) absorb moisture or coat particles to keep powdered and granular foods flowing freely. They are used in table salt, powdered sugar, flour, instant soup mixes, and seasoning blends. Common anti-caking agents include silicon dioxide (E551), various silicates (E552–E559), calcium silicate (E552), and magnesium stearate (E572). Some anti-caking agents contain aluminium compounds, which are subject to a revised group ADI from EFSA following a 2023 re-evaluation that lowered acceptable aluminium exposure across all sources.
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
All Anti-Caking Agents (10 additives)
Frequently Asked Questions
What anti-caking agents are used in table salt?
Table salt commonly uses sodium ferrocyanide (E535) or potassium ferrocyanide (E536) as anti-caking agents — despite the alarming-sounding "ferrocyanide" name, these compounds are stable iron-cyanide complexes that do not release free cyanide under normal food conditions. Silicon dioxide (E551) is another common anti-caking agent in salt. Both are approved in the EU and USA at levels that provide the anti-caking function (typically 10–20 mg/kg).
Why is aluminium content in anti-caking agents a concern?
EFSA published a comprehensive re-evaluation of aluminium food additives in 2023, establishing a revised tolerable weekly intake (TWI) of 1 mg aluminium/kg body weight/week. This is significantly lower than previous estimates and means that typical European dietary exposure to aluminium from all sources (food additives, naturally occurring aluminium in food, cookware) may approach or exceed this level in some population groups. Sodium aluminium silicate (E554) and similar compounds were part of this group re-evaluation.
Is silicon dioxide (E551) an anti-caking agent and is it safe?
Silicon dioxide (E551), also called silica, is one of the most commonly used anti-caking agents. It absorbs moisture and prevents clumping in powdered foods. Food-grade silicon dioxide is amorphous (not crystalline), distinguishing it from the crystalline silica that poses respiratory hazards in occupational settings. EFSA has approved it with an ADI of "not specified" for food use, indicating no toxicological concern at typical food-use levels.