What is an anti caking agent for powdered garlic?

Anti-caking agents are substances that prevent ingredients from clumping together. In powdered garlic, the most common anti-caking agents are:

* Silicon dioxide (SiO2): This is a very common and effective anti-caking agent. It's a fine powder that absorbs moisture and prevents the garlic particles from sticking together.

* Calcium silicate (CaSiO3): Similar to silicon dioxide, calcium silicate is a fine powder that absorbs moisture and prevents clumping.

* Maltodextrin: This is a carbohydrate derived from starch. It acts as a bulking agent and helps to keep the garlic powder free-flowing.

You might also see other ingredients listed, like cellulose, microcrystalline cellulose, or tricalcium phosphate. These are all common food additives that can help prevent caking in various food products.

It's important to note that the specific anti-caking agent used in powdered garlic can vary depending on the brand and the manufacturing process.