Anti-caking agents are a type of food additive. Most famously depicted through Morton Salt’s “When It Rains It Pours” Campaigns that began as early as 1914, anti-caking agents were developed to keep ingredients from clumping together after being packaged.
Since most product caking comes from moisture, anti-caking agents either act to absorb moisture or act as a sealant and repel water and oil. Like most other food additives and preservatives, the majority come from sources that are hard for human bodies to break down over time. There are some natural ways to keep moisture out of your products as well, like introducing grains such as rice that will absorb moisture.
Here are a list of common anti-caking agents:
● Sodium aluminosilicate - a man-made product
● Sodium ferrocyanide
● Potassium ferrocyanide
● Calcium carbonate
● Magnesium carbonate
● Calcium silicate
● Silicon dioxide - the principle constituent of sandstone
● Hydrophobic silica
● Calcium phosphate/tri-calcium phosphate - bone ash
These are all industry standard ingredients and by law, companies are not required to include them in their labeling.
There are several reasons why OSI refuses to add food additives like anti-caking agents, the main concern being integrity of product. Adding any ingredients to our spices would compromise the flavor, quality and our commitment to product sourcing. The addition of anti-caking agents to powdered organic herbs and spices means you’re not getting a 100% pure product.
OSI is 100% Certified Organic. That means no fillers, no additives, no dyes, no fragrance enhancers, and no anti-caking agents. OSI follows strict organic principles and routinely exceed the most demanding legal and ethical expectations.
