Silicon dioxide is widely used in the food industry, mainly as an anti caking agent, thickener, and stabilizer. Its main function is to prevent food particles from clumping, improve the texture and taste of food, and extend the shelf life of food.
In powdered foods such as milk powder, coffee powder, and seasonings, silica serves as an anti caking agent, which can maintain the flowability and dispersibility of the food and prevent clumping. For example, in milk powder, silica acts as an anti caking agent, which can prevent milk powder particles from clumping and maintain the fluidity and dispersibility of the milk powder. In coffee powder, silica acts as an anti caking agent, which can prevent coffee powder particles from clumping and maintain the fluidity and dispersibility of coffee powder. In seasonings, silica acts as an anti caking agent, which can prevent seasoning particles from clumping and maintain the fluidity and dispersibility of seasonings.

In liquid foods such as sauces and beverages, silica serves as a thickener and stabilizer, which can increase the viscosity and stability of the food, improve taste and appearance. For example, in sauces, silica acts as a thickener, which can increase the viscosity of the sauce, improve its taste and appearance. In beverages, silica acts as a stabilizer to prevent the precipitation and stratification of beverage ingredients, maintaining the stability and uniformity of the beverage.
In addition, silica is also used to manufacture food packaging materials. Its excellent adsorption performance can effectively absorb moisture and gases inside the packaging, extend the shelf life of food, and maintain the freshness and flavor of food. For example, in food packaging materials, silica serves as an adsorbent that can absorb moisture and gases inside the packaging, prevent food from getting damp and spoiling, and extend the shelf life of the food.