Firming, Anticaking & Texturizing Agent

These agents control texture and prevent caking in powdered and processed foods. Calcium chloride and calcium sulphate act as firming agents, cross-linking pectin in canned fruits and vegetables to maintain crispness. Magnesium oxide (light and heavy grades differ in bulk density, not chemistry) and magnesium sulphate are used as anticaking and nutrient-fortification agents. Potassium chloride is used as a sodium-reduction salt substitute.