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Nutritional Considerations

National authorities, either on the basis of JECFA assessment or on the basis of a national assessment, can then authorize the use of food additives.

Anti-caking agents are typically fine powders that are either added to food products directly or are present as additives in the processing phase. They work by absorbing moisture, which is often responsible for clumping. When food products attract moisture from the air, they tend to stick together to form lumps, making them difficult to use. Anti-caking agents mitigate this issue by creating a barrier that prevents moisture from binding with the particles.

A Comparative Study of Acetic Acid and Formic Acid