ANTICAKING AGENT Chemische Eigenschaften,Einsatz,Produktion Methoden
Definition
An additive used primarily in certain finely divided food products that tend to be hygroscopic to prevent or inhibit agglomeration and thus maintain a free-flowing condition. Such substances as starch, calcium metasilicate, magnesium carbonate, silica, and magnesium stearate are used for this purpose in table salt, flours, sugar, coffee, whiteners, and similar products.
ANTICAKING AGENT Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
