Why do some ingredients on product labels explain their function (e.g., “to prevent caking”) while others do not?
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They do not have to write the explanations for each ingredient, they just have to list them. But that can be confusing to some customers. They are given a long list of ingredients, some of which they do not know about and some do not sound like it should belong in that product. This might put them off buying it. So manufacturers chose to give a bit of explanation to some of the ingredients. The anti-caking agent often used is chalk. It does not sound like it belongs in food and people even know it under more scientific names. But it is harmless and it makes sense that it would prevent caking of the ingredients in some products. So by adding the explanation people go from thinking you are stuffing the food with chalk to make it cheaper to accepting that you use some to prevent caking.
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