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Cheese Anti-Caking

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International Fiber Corporation was the first company to petition the FDA to permit the use of powdered cellulose as an anti-caking agent in shredded cheese and grated cheese in 1986. Eventually powdered cellulose replaced the use of microcrystalline cellulose as the anti-caking agent of choice within the dairy industry. Anti-caking agents are used in the production process to provide improved flowability while preventing clumping. Fill weights are better controlled to enhance quality while packaging and manufacturing processes can be operated at higher efficiencies.

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