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Anti-caking agent is a food material that prevents powdered or crystalline food (such as flour, rice flour and salt) from coagulating and caking, thus maintaining free flow. Anti-caking agent has a large specific surface area, high specific volume, easy to adsorb moisture in food. Some anti-caking agents have a fine porous structure with high porosity, which can adsorb the water of caking and prevent caking from gathering food. Allow the use of anti-caking agents are: potassium ferrocyanide, sodium aluminosilicate, tricalcium phosphate, silicon dioxide and microcrystalline cellulose, etc.
Without anti-caking agents, dry soups, cakes and cookie mixes will clump and become coarse, cappuccino and hot chocolate vending machines will not work properly, and premixes for manufacturing will not be as easy to use. During the manufacturing process, the addition of anti-caking agents helps prevent bridging during the packaging process, which can reduce productivity.
Made by coating particles and making them water resistant. Some anti-caking agents are soluble in water; others are soluble in alcohols or other organic solvents. Anti-caking agents are widely used in the food industry, including in commercial salt, milk, cream powders, cheese, powdered sugar, baking powder, cake powders, instant soup mixes, chocolate, egg mixes and spices.
When used alone, the amount should not exceed 2.0%. If used in combination with microcrystalline cellulose, the total combined amount must not exceed 2.0%.
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