Food additive reference
Anti-caking agents (E-numbers)
Anti-caking agents reduce clumping in powders and granular foods. Silicates and fatty-acid salts are common examples.
17 additives in this category, grouped by regulatory level. Informational only — not medical or dietary advice; see the methodology.
- E381ferric ammonium citrateNo flags
- E535Sodium ferrocyanideUnder monitoring
- E536Potassium ferrocyanideUnder monitoring
- E537ferrous hexacyanomanganateNo flags
- E538Calcium ferrocyanideUnder monitoring
- E542Bone phosphateNo flags
- E550Sodium silicateNo flags
- E551Silicon dioxideUnder monitoring
- E552Calcium silicateNo flags
- E553Magnesium silicatesNo flags
- E554Sodium aluminium silicateUnder monitoring
- E555Potassium aluminium silicateUnder monitoring
- E556Calcium aluminium silicateUnder monitoring
- E557hemimorphiteNo flags
- E558BentoniteUnder monitoring
- E559Aluminium silicateUnder monitoring
- E560Potassium silicateNo flags
Questions about Anti-caking agents
- What are Anti-caking agents?
- Anti-caking agents are a regulatory class of food additives. Their technological function is: keep powders free-flowing. In the EU, permitted uses are governed by Regulation (EC) No 1333/2008.
- Which E-numbers belong to Anti-caking agents?
- Forkin tracks 17 additives in this category, including ferric ammonium citrate (E381), Sodium ferrocyanide (E535), Potassium ferrocyanide (E536), ferrous hexacyanomanganate (E537). This page lists their regulatory levels.
- Are Anti-caking agents vegan?
- It depends on the individual additive and its source. The Forkin app shows product-specific vegan and vegetarian signals where available, based on ingredient and label data, rather than guessing from the category.
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