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Looking for a food sake anti-caking agent

Steve5000

Steve5000

I'm looking at producing some different seasonings and have been looking for some natural, non chemical anti-caking agents that can be added to a product which can still be classed as a natural product. Can anyone give me some suggestions please?
 
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Why not go without the anti-caking agent? Just add instructions to product "if seasoning becomes cake, add candles and sing a happy song." :P

seriously though I make a fair amount of dry seasonings. Not many of them cake, and if they do, a few good wraps on the counter usually loosens them up. What do others experience?
 
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In Florida this is a huge problem with things like salt. But not so much for pepper powder.

For salt, we just add a teaspoon of dry white rice. This keeps it from turning into a rock.
 
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My mom used to put rice in the salt shaker in the camp trailer. Worked great.



Badger, sorry I missed your post. Contact them directly, request a sample and price list.
 
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