If you haven't already done so, please read our
IMPORTANT ANNOUNCEMENT
by clicking on our Home Page
Anti-caking Agents
Anti-caking agents are a type of food additive developed to keep ingredients from clumping together after being packaged.
Since most product caking comes from moisture, anti-caking agents either act to absorb moisture or act as a sealant and repel water and oil.
Common anti-caking agents include:
● Sodium aluminosilicate - a man-made product
● Sodium ferrocyanide
● Potassium ferrocyanide
● Calcium carbonate
● Magnesium carbonate
● Calcium silicate
● Silicon dioxide - the principle constituent of sandstone
● Hydrophobic silica
Clumping or “caking” does not indicate a problem with the dip mix but rather it is a result of the powdered portion of the mix picking up a bit of moisture. The herbs and spices we use are all “dried” but that does not mean that they are 100 % moisture free. There is always a tiny amount of moisture left in them. This is enough for certain powdered herbs and spices to absorb some of that moisture and then clump up or “cake” after packaging. By breaking up these clumps before mixing, it is easier to distribute all the herbs and spices evenly throughout the mix.
Since most product caking comes from moisture, anti-caking agents either act to absorb moisture or act as a sealant and repel water and oil.
Common anti-caking agents include:
● Sodium aluminosilicate - a man-made product
● Sodium ferrocyanide
● Potassium ferrocyanide
● Calcium carbonate
● Magnesium carbonate
● Calcium silicate
● Silicon dioxide - the principle constituent of sandstone
● Hydrophobic silica
Clumping or “caking” does not indicate a problem with the dip mix but rather it is a result of the powdered portion of the mix picking up a bit of moisture. The herbs and spices we use are all “dried” but that does not mean that they are 100 % moisture free. There is always a tiny amount of moisture left in them. This is enough for certain powdered herbs and spices to absorb some of that moisture and then clump up or “cake” after packaging. By breaking up these clumps before mixing, it is easier to distribute all the herbs and spices evenly throughout the mix.
