Morton’s iconic slogan “When it rains, it pours” became famous for its promise of free flowing salt, even in humid conditions. But what made this possible? The introduction of anti-caking agents. While they solved clumping issues, you might want to think twice before sprinkling them into your food.
What Are Anti-Caking Agents?
Anti-caking agents are additives used in powdered or granulated materials (like table salt) to prevent clumping. By absorbing moisture or coating the particles, they not only make packaging, transport, and consumption easier but also ensure smooth processing during manufacturing. These agents keep the salt flowing freely on production lines and prevent clogs or jams in machinery, making large-scale processing and packaging more efficient.
The Role of Anti-Caking Agents
Anti-caking agents work by competing with salt for moisture, thanks to their strong adsorptive properties, which reduce the salt’s ability to absorb water. They also lower hygroscopicity, or the tendency of a substance to take in moisture from its environment. These characteristics prevent salt from clumping and ensure it flows freely.
Common Anti-Caking Agents
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Calcium silicate
- Also known as E552
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Silica
- Also known as silicon dioxide or E551
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Sodium ferrocyanide
- Also known as yellow prussiate of soda, YPS, or E535
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Sodium silicoaluminate
- Also known as sodium aluminosilicate or E554
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Tricalcium phosphate
- Also known as TCP or E342
The Risk of Anti-Caking Agents
According to Dr. Ray Peat, it is good practice to avoid anti-caking agents and additives. He references Dr. Gerhard Volkheimer’s research on persorption, which demonstrates that tiny particles, like those in anti-caking agents, can bypass the digestive system and enter the bloodstream. These particles have been found in blood, urine, and organs and contribute to inflammation, immune dysfunction, and chronic diseases.
Sodium aluminum silicate (E554), a common anti-caking agent, can partially break down in the digestive tract, releasing aluminum and silicate ions. While oral absorption of aluminum is typically low, aluminum may accumulate in the body. Excess aluminum has been linked to neurodegenerative conditions like Alzheimer’s, anemia, kidney failure, and weakened bones.
Sodium ferrocyanide, also known as yellow prussiate of soda (YPS) or E535, is a common anti-caking agent used in table salt.While approved for food use, the cyanide in ferrocyanides is tightly bound to an iron atom, making it non-toxic under normal conditions. However, in highly acidic environments, the bonds between sodium and ferrocyanide can break, releasing hydrogen cyanide gas, a toxic compound.
What Sets Vera Salt Apart
At Vera Salt, we pride ourselves on offering pure, microplastic-free salt that is completely free of anti-caking agents. Our salt is unprocessed and retains its full mineral content, just as nature intended. This means you might notice some clumping. especially in humid environments, as the minerals like magnesium and potassium naturally attract moisture. We believe it’s a small trade-off for salt that’s truly pure and free from unnecessary additives.
References:
- Morton Salt. (n.d.). Her debut. https://www.mortonsalt.com/heritage-era/her-debut/
- Peat, R. (n.d.). Carrageenan, anti-caking agents, and their biological effects. Ray Peat’s Newsletter. https://raypeat2.com/articles/nutrition/carrageenan.shtml
- Toxinless. (n.d.). Salt comparison and additive guide. https://www.toxinless.com/salt
- Food Additives. (n.d.). Sodium ferrocyanide (E535) – Yellow prussiate of soda. https://foodadditives.net/anticaking-agent/sodium-ferrocyanide/
- Food Additives. (n.d.). Sodium silicoaluminate (E554) – Sodium aluminosilicate. https://foodadditives.net/anticaking-agent/sodium-silicoaluminate/