The Vegetarian Resource Group Blog

Anti-Caking Agent

Posted on April 30, 2015 by The VRG Blog Editor

By Jeanne Yacoubou MS, The Vegetarian Resource Group Research Director

Alternate Name: free-flow agent, flow aid

Common Examples: silicon dioxide, dimethylpolysiloxane, sodium aluminosilicate, tri-calcium phosphate, calcium stearate, magnesium stearate, cellulose, rice concentrate/extract, sodium ferrocyanide, propylene glycol

Commercial Source: mineral, synthetic, vegetable (cellulose, rice)

Used in: dry mixes (soup, seasoning, cake, pizza, bread and beverage), spices, salt, flour, sugar, shredded cheese, powdered egg, yeast production

Used for: preventing ingredients from clumping together by absorbing moisture or oils/fats or by sealing ingredients against either water or oil

Definition: As a general class of ingredients, there are many anti-caking agents mostly of mineral or synthetic (i.e., petrochemical) origin. They keep food ingredients free-flowing.




Huber Materials


Peter-Greven: “Our LIGAFOOD® [stearate] products are produced on the basis of purely vegetable raw materials.”

For a discussion on stearates in dry yeast production (starting with Example 1 in “Materials and Methods”):

Classification: Vegan*
*NOTE: Stearate compounds could be derived from animal products (lard, tallow) but this is not standard industry practice today in the United States.

For a discussion on calcium stearate as a defoaming agent in sugar production:

Entry updated: April 2015

For information on other ingredients, see:
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The contents of this posting, our website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

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