What is anti-caking agent

Anti-caking agents, also known as anti-caking agents, are used to prevent particles or powdered foods from agglomerating and keep them loose or free flow. The salt, wheat flour, sucrose and lantern powder we eat are food raw materials that are easy to absorb moisture and caking. We need to add food anti-caking agents with fine particles, loose pores and strong adsorption, and easily form caking water in the adsorption raw materials. Grease, etc. (China food flavour supplier) , to maintain the powder or particle state of the food, so as to facilitate the use.

At present, there are five kinds of anticaking agents licensed in China: potassium ferricyanide, sodium aluminosilicate (China food flavour wholesale), tricalcium phosphate, silica and microcrystalline cellulose. Except for the (ADI) value of daily allowable intake of potassium ferricyanide and tricalcium phosphate, other anticaking agents are generally recognized as safe substances with no need for ADI value. Potassium ferricyanide (sodium) is prohibited in foods marked "green".

Potassium ferricyanide, commonly known as yellow blood salt, is a salt anti-caking agent widely used at home and abroad. The structure between iron and cyanide in potassium ferricyanide is stable, and it can be decomposed to produce potassium cyanide only when it is higher than 400 ℃ (China food flavour wholesale) . The daily cooking temperature is lower than 340 ℃, so the possibility of decomposition of potassium ferricyanide is very small, and it is added according to the prescribed limit standard. it won't do harm to human health.