When white carbon black is used in food, it is usually used as a food additive, which can also be found in some milk powder. Because the non dairy cream powder with high fat content is easy to agglomerate during storage and processing, and the filling time will be adversely affected due to its low fluidity, the manufacturer can significantly improve the caking and low fluidity of the non dairy cream powder by adding white carbon black to the product.


The so-called white carbon black is the main component of sand or glass powder. The US food administration once confirmed that the main ingredients of Wendy's chili sauce do have an anti caking agent containing white carbon black.


On the premise of proper amount of white carbon black, this will not affect the health of the consumers, but also reduce the proportion of insoluble objects in the fat powder, reduce the production time, reduce the powder, avoid the pollution of the production machine by the relevant powder, and prevent the caking caused by storage