Anticaking agents are additives that are placed in powdered or granulated such as table salts or grated cheese. This prevents the formation of lumps making for easier packaging, transport and consumption. The anticaking agents act to either absorb the moisture or act as a sealant to repel water or oil. The quality or taste of the food itself is not affected, but instead it just becomes less “sticky” by soaking up the water. Some anticaking agents are soluble in water; others are soluble in alcohols or other organic solvents.