Anti-caking Excipients

Anti-caking excipients, such as silicon dioxide and calcium silicate, serve the vital purpose of preventing the formation of clumps in powders. By coating particles and reducing the attractive forces between them, these excipients enable easy pouring, accurate dosing, and improved product quality.

The science behind anti-caking excipients involves their ability to disrupt the moisture absorption and cohesive forces among particles. Silicon dioxide, for example, forms a hydrophobic layer around particles, preventing moisture absorption and reducing the likelihood of clumping. This is crucial for maintaining the integrity of powdered substances, ensuring their efficacy and usability

Did you know?

Ever wondered why powdered sugar stays powdery and doesn't turn into a solid block? Anti-caking agents like cornstarch are commonly added to powdered sugar to prevent clumping and ensure it remains easy to sprinkle over your favourite desserts.