Somercom Anti-Aggregants E500 - E599

DESCRIPTION

The anti-aggregants E500-E599 are a class of food additives used to prevent clumping or the formation of lumps in various food products, such as salt, spices, sugar, cocoa powder, milk powder, and other powdered ingredients.

Most of these additives are synthetic chemical compounds, including calcium carbonate (E170), magnesium silicate (E553a), and silicon dioxide (E551). However, some natural anti-aggregants can be derived from sources such as gum arabic (E414) or microcrystalline cellulose (E460).

Carbonates, chlorides, gluconates, hydroxides and oxides, polyphosphates, silicates, and sulfates are all examples of inorganic salts used as food additives for various functions.

• Carbonates (e.g., calcium carbonate – E170) are used as leavening agents in some baked goods and as anti-aggregants in products like salt.
• Chlorides (e.g., sodium chloride – E524) are used as flavor enhancers and preservatives in certain food products.
• Gluconates (e.g., sodium gluconate – E576) are utilized as acidifying agents and stabilizers in various food items.
• Hydroxides and oxides (e.g., calcium hydroxide – E526) are used as pH regulators and thickeners in some food products.
• Polyphosphates (e.g., sodium polyphosphate – E452) are used as compacting agents and thickeners in certain food applications.
• Silicates (e.g., magnesium silicate – E553a) are employed as anti-aggregants and fillers in various food products.
• Sulfates (e.g., ammonium sulfate – E517) are used as preservatives, fermentation agents, and acidifying agents in some food products.