Anti-Caking Agent (Magnesium Salts of Fatty Acids)

An Anticaking Agent is an additive used in powdered or granulated foods to prevent the formation of lumps, or caking. Magnesium salts of fatty acids comprises magnesium salts and natural fatty acids. Magnesium salts refer to magnesium cation, and natural fatty acids such as laurate, palmitate, oleate, stearate, myristate, or others.