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Anticaking agentSomething added to powdered food to stop it clumping together, usually a compound of magnesium, aluminium or sodium. Shown as an E number on packaging (E530–E578).
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2 |
Anticaking agentUsed to ensure the free flow in products such as dried milks, icing sugar and table salt.
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3 |
Anticaking agentIngredients or processing aids that prevent powdered or granular substances from forming clumps.
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