An anti-caking agent and methods of manufacture and use comprising a free-flowing powder blend comprising an absorbent powder material and a base liquid. The anti-caking agent is manufactured by providing an absorbent powder material, agitating the absorbent powder material and applying a base liquid while continuously agitating. A method of using the inventive anti-caking agent comprises providing a divided food product and applying to the divided food product an anti-caking agent comprising a free-flowing blend comprising an absorbent powder material and a base liquid.