Anti-caking agents prevent powder clumping, improving dispersibility and flowability. This ensures uniform mixtures and easier handling within the body.
Anti-caking agents prevent powdered ingredients from clumping together by coating the particles and reducing surface tension, thus decreasing interparticle attraction. This ensures a consistent, easily dispersible product and improves flowability. The anti-caking benefit results in more uniform mixtures and easier handling of powdered substances within the body.
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