Why do some ingredients on product labels explain their function (e.g., “to prevent caking”) while others do not?
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If you’re talking about silicone dioxide, probably because its use as a food additive is regulated federally, and must only be used as an anti-caking agent where demonstrated effective, and less than 2%. I suspect labeling is reflecting its designated use to avoid confusion, but I’m not sure if it’s legally required to state.
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