Anti-Caking Agents (Magnesium Salts of Fatty Acid, Silicon Dioxide).

An Anti-Caking 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. Silcon dioxide is a natural chemical mix of silicon and oxygen that has many uses in food production including as an anticaking agent.