China Anti-Caking Market Trends

In the manufacturing of baked goods, the powdered ingredients are easily affected by moisture and temperature, which results in the formation of lumps. Thus, anti-caking agents are used. This eventually results in providing an easy flow and mix evenly during the production process. Some of the most common anti-caking agents used in the bakery industry are bentonite, calcium silicate, silicon dioxide, talc, and sodium aluminosilicate. Regulations set by the regulatory bodies further helps the manufacturer to select not only the type of anti-caking agent to be used in the bakery product but also the amount of the compound to be used. For instance, calcium silicate, including synthetic calcium silicate, is generally recommended to use at levels not exceeding 5% in baking powder, 2% in other food, and 2% in animal feed, by weight, as regulated by FDA in the Code of Federal Regulations.