Silica added in food is used as a kind of food additive to prevent powdery food from gathering and caking, so as to maintain free flow, or to absorb liquid spices, oils, vitamins, etc., so as to make them into powder, such as powder oils, solid spices, solid wine and other products. Silicon dioxide for food additives has a large specific surface area, which enables it to act as a spacer between the particles of powder materials, and at the same time promotes the free flow of powder materials. Its moisture absorption performance is great, and it also enhances the anti caking effect and adsorption effect.



Silicon dioxide (SiO2) is a food anti caking agent allowed by the international and FDA. It is a white powder with no smell, taste and biological activity, and will not be harmful to human body no matter in contact, inhalation or ingestion. It is mainly used in various powdered foods to improve the fluidity of powder, prevent caking, or improve the diffusion of dry powder in liquid. At the same time, it can also be used as a carrier to convert liquid into flowing powder. As a carrier, it can also reduce the cost.




Typical foods using silica include: powder essence, fat powder, spray dried foods, microencapsulated products, powdered condiments, etc., with an amount of 0.25 ~ 2%.