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What are the uses of adding food-grade silica to many snacks? Today, I'll briefly introduce some to you all. I hope it can be helpful to you.
Food-grade silica is mainly used in egg powder, milk powder, cocoa powder, cocoa butter, sugar powder, non-dairy creamer powder, instant coffee, powdered soup stock and powdered flavoring, etc., as an anti-caking agent. Food powder particles are very likely to stick together and form lumps due to temperature changes, increased environmental humidity, or stacking between packages, which affects product quality and storage period. Silicon dioxide has the effect of preventing caking in food. This is mainly achieved by separating individual particles through the encapsulation of food powder, maintaining the powder in a state of free flow, and thus achieving the purpose of preventing caking.
In addition, the silica encapsulated around the powder absorbs the moisture of the surrounding gas through countless tiny pores, preventing the food from becoming damp and clumping during storage.
In terms of safety, silicon dioxide (SiO2) is an international, FDA-approved anti-caking agent for food. The silicon dioxide used as a food preservative is all artificially synthesized high-purity silicon dioxide, a milky white powder. Synthetic silica has the characteristics of a large specific surface area, high porosity, strong adsorption capacity, very stable physical properties, non-toxicity, no odor, and no physiological effects on the human body after consumption.
The above is an introduction to the uses of adding food-grade silica to snacks. We believe it will be helpful to you. If you want to know more information, you can visit our website or call us for consultation. We will serve you wholeheartedly.
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