The long-standing caking problem that has plagued the production and storage of powdered and granular food products is being systematically resolved with the iterative upgrading of anti-caking agent technologies and the popularization of customized formulations. Ranging from daily necessities such as edible salt and condiments to high-end refined products like infant formula milk powder and premium health supplements, anti-caking agents have evolved from simple "functional additives" into "quality customized solutions", laying a solid foundation for the high-quality development of the food industry.

The core mechanism of anti-caking agents lies in blocking the adhesion path between powder particles through physical or chemical means. Traditional anti-caking agents mostly adopt universal formulations, which have the shortcoming of a "one-size-fits-all" approach—they may work effectively in one type of food, but could affect the flavor and damage the nutritional components in another. In contrast, the new generation of anti-caking agents focuses on "precision adaptation", tailoring solutions according to the physical and chemical properties of different food products.

In the edible salt sector, in response to the differences between highly hygroscopic sea salt and hard-textured rock salt, domestic enterprises have developed silica-based anti-caking agents with high specific surface area. These agents can quickly absorb free moisture through their porous structure, keeping edible salt loose for over six months even during the humid plum rain season in southern China, without compromising the pure saltiness of the product. In the condiment industry, targeting the high moisture absorption and caking tendency of compound seasonings rich in proteins and amino acids, anti-caking agent manufacturers have innovatively launched "inert coating formulations". These formulations form an ultra-thin isolation film on the particle surface, preventing caking while preserving the fresh and savory flavor of the seasoning ingredients. At present, these products have been incorporated into the core production systems of several leading condiment enterprises.