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One of the primary reasons for the use of anti-caking agents in spices is moisture absorption. Spices are often hygroscopic, meaning they readily absorb moisture from the environment. This can lead to clumping, which not only affects the appearance but also the quality and shelf life of the spices. By incorporating an anti-caking agent, manufacturers can significantly reduce the moisture content that leads to these undesirable clumps, ensuring a long-lasting, high-quality product.
anti caking agent for spices

Additionally, this compound is used in the production of canned vegetables and seafood, where it aids in retaining color and freshness
. It is also found in some dried pasta, bakery products, and condiments.