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anticaking

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Definitions of anticaking in various dictionaries:

ANTICAKING - An anticaking agent is an additive placed in powdered or granulated materials, such as table salt or confectionaries to prevent the formation of lump...

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Possible Dictionary Clues
Preventing caking.

Anticaking might refer to
An Anticaking agent is an additive placed in powdered or granulated materials, such as table salt or confectionaries to prevent the formation of lumps (caking) and for easing packaging, transport, and consumption.Some anticaking agents are soluble in water, while others are soluble in alcohols or other organic solvents. They function either by absorbing excess moisture or by coating particles and making them water-repellent. Calcium silicate (CaSiO3), a commonly used anti-caking agent, added to e.g. table salt, absorbs both water and oil. * Anticaking agents are also used in non-food items such as road salt, fertilisers, cosmetics, synthetic detergents, and in manufacturing applications. * Some studies suggest that anticaking agents may have a negative effect of food nutrition, such as one study which indicated that most anti-caking agents result in the additional degradation of vitamin C added to food.*

Anticaking might refer to

An Anticaking agent is an additive placed in powdered or granulated materials, such as table salt or confectionaries to prevent the formation of lumps (caking) and for easing packaging, transport, and consumption.Some anticaking agents are soluble in water, while others are soluble in alcohols or other organic solvents. They function either by absorbing excess moisture or by coating particles and making them water-repellent. Calcium silicate (CaSiO3), a commonly used anti-caking agent, added to e.g. table salt, absorbs both water and oil.
* Anticaking agents are also used in non-food items such as road salt, fertilisers, cosmetics, synthetic detergents, and in manufacturing applications.
* Some studies suggest that anticaking agents may have a negative effect of food nutrition, such as one study which indicated that most anti-caking agents result in the additional degradation of vitamin C added to food.*

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