Silicon Dioxide
Introduction:
Silica (chemical formula: SiO2) is an acidic oxide, and the corresponding hydrate is silicic acid (H2SiO3). Silica is the most important compound of silicon. The natural silica present on the earth accounts for about 12% of the mass of the earth's crust. Its existence is crystalline and amorphous. It is collectively called silica.
Food grade silica is mainly used as an anti caking agent in egg powder, milk powder, cocoa powder, cocoa butter, sugar powder, fat powder, instant coffee, powdered soup and powder essence.
Food powder particles are prone to sticking together and clumping due to temperature changes, increased environmental humidity, or stacking pressure between packages, which affects product quality and storage life. Silicon dioxide has an anti caking effect in food, mainly by separating individual particles based on the encapsulation of food powder particles, maintaining the powder in a state where it should flow freely and achieving anti caking effect.
In addition, the silica encapsulated outside the powder is digested and absorbed by the moisture of surrounding gases through tiny pores, preventing food from getting damp and clumping during storage.
Security level:
Silicon dioxide (SiO2) is an international and FDA approved food anti caking agent. Silicon dioxide used in food preservatives is a milky white powder of artificially synthesized high-purity silicon dioxide.
Synthetic silica has the characteristics of larger surface area, higher porosity, strong adsorption, stable physical properties, non-toxic, odorless, and no physiological effects on the human body after consumption.
Note: Typical foods that use silica include powdered spices, vegetable fat powder, spray dryer foods, microencapsulated commodities, powder flavorings, etc., with the use amount of 0.25~2%.
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