Food grade silica

The addition of silica to the food is to prevent the powdery food from agglomerating and agglomerating, to maintain a free-flowing type of food additive or to adsorb liquid spices, oils, vitamins, etc., to make it into a powder, such as powdered fat, solid Products such as spices and solid wines. Carbon black manufacturers food additives with silica has a large specific surface area, so that it can act as a spacer between the particles of the powder material, while promoting the free flow of the powder material, its hygroscopic performance is extremely strong, and also enhanced Anti-caking and adsorption. Silica (SiO2) is a food anti-caking agent approved by the international and FDA. It is an odorless, odorless, non-biologically active white powder that is not harmful to humans, whether in contact, inhalation or ingestion. It is mainly used in a variety of powdered foods to improve the flow properties of the powder, prevent agglomeration, or improve the diffusion properties of the dry powder in the liquid. At the same time, it can also be used as a carrier to convert liquids into flowing powders. Use as a carrier also reduces costs. Typical foods using carrier silica are: powder flavor, non-dairy creamer, spray-dried food, microcapsule product, powdered seasoning, etc., in an amount of 0.25 to 2%.