Some food manufacturers use anti-caking substances in their products. These agents are a type of (neutral) food additive developed to keep ingredients from clumping together after being packaged. Most ‘caking’ is a result of moisture absorption and these anti caking agents either absorb the moisture or act to repel water and oil. Like most unnatural food additives, they originate from sources that are difficult for human bodies to break down over time.
Anti caking agents are usually one of the following; Calcium phosphate/tri-calcium phosphate – bone ash sodium,
Aluminosilicate, sodium ferrocyanide, Potassium ferrocyanide, Calcium carbonate, Magnesium carbonate, Calcium silicate, Silicon dioxide – the principle constituent of sandstone and Hydrophobic silica.
Although included in some food products, manufacturers are not necessarily obliged to list them in their list of ingredients
NB We at the Food Rub Co do not use any anti-caking agents in our Rubs or seasonings. As a result sometimes Rubs may appear to have caked. If so, just crumble the spices and herbs between your fingers and the Rub will return to its normal powdery state.