By Jeanne Yacoubou MS, The Vegetarian Resource Group Research Director<\/p>\n
Alternate Name<\/strong>: free-flow agent, flow aid<\/p>\n Common Example<\/strong>s: silicon dioxide, dimethylpolysiloxane, sodium aluminosilicate, tri-calcium phosphate, calcium stearate, magnesium stearate, cellulose, rice concentrate\/extract, sodium ferrocyanide, propylene glycol<\/p>\n Commercial Source<\/strong>: mineral, synthetic, vegetable (cellulose, rice)<\/p>\n Used in<\/strong>: dry mixes (soup, seasoning, cake, pizza, bread and beverage), spices, salt, flour, sugar, shredded cheese, powdered egg, yeast production<\/p>\n Used for<\/strong>: preventing ingredients from clumping together by absorbing moisture or oils\/fats or by sealing ingredients against either water or oil<\/p>\n Definition<\/strong>: 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.<\/p>\n Manufacturers<\/strong>:<\/p>\n ACME-HARDESTY<\/a><\/p>\n BRENN TAG: Huber Materials<\/a> <\/p>\n Ribus<\/a> <\/p>\n Peter-Greven<\/a>: \u201cOur LIGAFOOD\u00ae [stearate] products are produced on the basis of purely vegetable raw materials.\u201d<\/p>\n For a discussion on stearates in dry yeast production (starting with Example 1 in \u201cMaterials and Methods\u201d): http:\/\/www.google.com\/patents\/EP1499197A2?cl=en<\/a><\/p>\n Classification<\/strong>: Vegan* For a discussion on calcium stearate as a defoaming agent in sugar production: http:\/\/www.vrg.org\/vrgnews\/2013oct_1.php#s14 Entry updated: April 2015<\/p>\n For information on other ingredients, see: http:\/\/www.vrg.org\/ingredients\/index.php<\/a> 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.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" 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, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7233","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/7233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=7233"}],"version-history":[{"count":6,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/7233\/revisions"}],"predecessor-version":[{"id":7239,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/7233\/revisions\/7239"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=7233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=7233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=7233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nhttp:\/\/www.brenntagnortheast.com\/en\/pages\/Products\/Complete_List\/index.html#C<\/a>
\nhttp:\/\/www.brenntagspecialties.com\/en\/pages\/Markets_IndustriesServed\/Food\/Stearates\/index.html<\/a><\/p>\n
\n*NOTE: Stearate compounds could be derived from animal products (lard, tallow) but this is not standard industry practice today in the United States.<\/p>\n
\n<\/a><\/p>\n
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